spices called the Pav Bhaji masala is added to this thick gravy. Some vendors add a generous helping of butter while it is being cooked also. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top.
The Pav (bread) is sliced accross and roasted on the same pan with an ample amount of butter until golden brown. Some vendors add masala and garnish it with diced onion and a slice of lemon and served with the Bhaji. It is eaten by breaking the bread and dipping it in the Bhaji.
The Pav Bhaji is mostly available on hand carts popularly known as Pav Bhaji ki Gaadi, on the streets of Mumbai/Pune. It is also available in almost all hotels and eateries in Mumbai/Pune. Pav Bhaji is to Mumbai what pasta is to Italy or the hamburger is to America.
The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have a short break for lunch. A full lunch which was not rushed probably needed more time than what was available. A light lunch was also preferred given that physical work followed immediately. A vendor understood this and came up with this dish using items or parts of them available on the menu. The role of Indian bread or rice was taken up by Pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction-the 'Bhaji'. Thus was born-- the celebrated Pav-Bhaji!
Initally, it remained as the food of the mill-workers. The dish was then patronized extensively by the upcoming Mumbai underworld. This resulted in the dish finding its way into restaurants and spreading over Central Mumbai and other areas. The Pav Bhaji was made famous by the various roles played by Bollywood heroes as Pav Bhaji vendors, notable amongst them being the one played by Sanjay Dutt in the movie Vaastav.
Pav Bhaji is also know as 'Indian Sloppy Joes' in the western world. It is quite easy to prepare at home with most of the ingredients easily available everywhere.
Another Version
Some old timers in Bombay, now Mumbai, have a different version of the history of the Pav Bhaji. According to them, in the colonial days, bread (as baked by the British) was always sold in loafs weighing one pound each. This loaf was designed to facilitate parting it into two equal pieces of half pound each. The poor could not afford the half pound and bought only quarter (Pav) pound. Local bakers introduced smaller versioin of bread which can be sold in a quarter pound portions. This quarter loaf of bread was served with a broth made from a variety of cheapest available vegetables and spices cooked together called Bhaji in the local language. The street side vendors sold it to the laborers for lunch. It was nourishing, tasty and filling. Hence the name Pav Bhaji.
Originally from the Maharashtra region, it has now become a fashionable dish available across India. Indians settled in other countries have taken it with them to those countries. It is no more conisdered the poor mans meals. The ingredients have become standard along with a more sophisticated cooking method. HIgher priced spices and a generous quantity of butter are added now. The quality of the bread has also improved although the original shape is retained.
Top
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer) |
