PAV BHAJI EXPRESS Menu.

Spicy, vegetarian. A spicy pav bhaji refers to a variant of the classic dish where the vegetable curry (bhaji) is intentionally made spicier. This is achieved by adding a generous amount of red chili powder, green chilies, or other spicy ingredients during the cooking process. The goal is to create a pav bhaji with a fiery and bold flavor profile. It caters to individuals who enjoy a higher level of spiciness in their food, offering a delightful kick to the taste buds. The heat can be adjusted according to personal preferences, making it a customizable dish for spice enthusiasts.

Vegetarian. Pav bhaji is a flavorful Indian dish that consists of a spiced and mashed vegetable curry (bhaji) made with a variety of vegetables like potatoes, peas, and capsicum. The vegetables are cooked and mashed, then seasoned with a blend of aromatic spices like cumin, coriander, and pav bhaji masala. This curry is served with soft and buttered bread rolls (pav). The pav is usually toasted with butter and accompanied by chopped onions and lemon wedges. It's a popular street food item in India known for its rich and spicy taste.

Vegetarian. Pav bhaji made with fresh beet root and red vegetable added our secret red spices.

Vegetarian. Masala pav is a popular Indian street food that involves soft bread rolls (pav) toasted with butter and served with a spiced and flavorful masala. The masala is a mixture of onions, tomatoes, spices, and sometimes capsicum, cooked to create a savory and aromatic filling. It typically includes ingredients like garlic, ginger, green chilies, and various spices such as pav bhaji masala. The toasted pav is usually dipped into the masala, absorbing the rich flavors. Masala pav is known for its enticing taste and is a delightful snack or breakfast option enjoyed across India.

Vegetarian. When Amul cheese is added to pav bhaji, it enhances the dish with a rich and creamy flavor. Amul cheese, a popular brand in India, is often grated and sprinkled over the bhaji or used to make a cheesy topping for the pav. The addition of cheese brings a delightful melt-in-the-mouth texture and adds a savory dimension to the already flavorful bhaji. It's a delicious variation of the traditional pav bhaji, appealing to those who enjoy the combination of spiced vegetables and gooey, melted cheese.

Vegetarian. Thecha vada pav is a regional variation of vada pav, often found in the state of Maharashtra, India. The special element in this version is "Thecha," a spicy chutney or paste made primarily with green chilies, garlic, and peanuts. The thecha is known for its intense spiciness and robust flavor. In thecha vada pav, the traditional potato vada is accompanied by a generous spread of thecha inside the pav (bread roll). This adds a fiery kick to the snack, creating a delightful fusion of the flavorful vada and the spicy thecha. It's a popular choice for those who appreciate the bold and pungent taste of green chilies in their food.

Vegetarian. Vada pav is a popular street food in India, particularly in the state of Maharashtra. It consists of a spiced potato fritter (vada) placed inside a small, soft bread roll (pav). The vada is made by mashing boiled potatoes and mixing them with spices like green chilies, ginger, garlic, and coriander. This mixture is then shaped into round patties, coated in gram flour batter, and deep-fried until golden and crispy. The pav, often toasted with butter, is sliced and stuffed with the vada. It is commonly served with various chutneys, such as tamarind chutney and green chutney, along with fried green chilies or garlic chutney. Vada pav is a flavorful and filling snack, celebrated for its delicious combination of textures and tastes.

Vegetarian. Schezwan vada pav is a spicy and flavorful variation of the traditional vada pav. In this version, the potato vada is often coated or mixed with schezwan sauce during the preparation process. Schezwan sauce is a spicy and tangy condiment originating from Chinese cuisine but has been widely adopted in Indian cooking. The schezwan-spiced vada is then placed inside a pav (bread roll), which is usually toasted with butter. This variant adds an extra kick of heat and a distinct schezwan flavor to the classic vada pav. It's a popular street food choice for those who enjoy the combination of spiciness and bold flavors in their snacks.

Soya chaap tawa pulao is a flavorful and protein-rich dish that combines marinated soya chaap (mock meat made from soybean) with aromatic basmati rice and a mix of vegetables. Here's a brief description: the cooking process typically begins by sautéing onions, tomatoes, and spices on a tawa or flat griddle. Marinated soya chaap pieces, along with vegetables like bell peppers, peas, and carrots, are then added to the mix. Pre-cooked basmati rice is stirred into the flavorful combination, allowing it to absorb the spices and essence of the soya chaap and vegetables. The dish is cooked on the tawa, imparting a unique smoky flavor. The result is a delicious and visually appealing one-pan pulao, offering the taste of soya chaap and aromatic rice with a medley of vegetables in each bite.

Paneer dum biryani is a delightful Indian dish where paneer (Indian cottage cheese) is the star ingredient. The biryani involves layering marinated and spiced paneer with partially cooked basmati rice. Fragrant spices, saffron-infused milk, fried onions, and fresh herbs like mint and cilantro are added to enhance the flavors. The dish is slow-cooked in a sealed pot (dum cooking), allowing the paneer and rice to absorb the aromatic spices, resulting in a rich and flavorful biryani with tender paneer chunks and perfectly cooked rice.

Veg dum biryani is a fragrant and flavorful Indian dish where long-grain basmati rice and mixed vegetables are cooked together in layers with aromatic spices. The vegetables can include carrots, peas, beans, and potatoes. The dish is elevated by the use of saffron-infused milk, fried onions, and fresh herbs like mint and cilantro. Dum cooking involves slow-cooking the biryani in a sealed pot, allowing the flavors to meld and the rice to absorb the rich aromas. The result is a delicious and wholesome vegetarian biryani with layers of distinct flavors and textures.