Where to eat Pav Bhaji in NYC and New Jersey

About Pav Bhaji

Pav bhaji is a thick, buttery mash of vegetables cooked on a big flat griddle, served with soft pav rolls toasted in more butter. It began in Mumbai in the 1800s as a quick, cheap meal for textile mill workers.

Regional versions

The bhaji is mostly potato, tomato, peas, capsicum and cauliflower, seasoned with a special pav bhaji masala. Cheese pav bhaji and Jain pav bhaji, made without onion, garlic or potato, are common variations.

What to order with it

Squeeze lemon over the bhaji and add raw onion. A lassi or a falooda goes well with it, and many places also sell masala pav, the same buns tossed in the spiced butter.