India and Indian cuisine perhaps is one of the most delicious and accommodating for vegetarians. In many parts of India one meal a day -from choice- is the custom and curries have been eaten for centuries. As you will realize, not all curries taste alike. Although London’s Indian food scene is very competitive, we are only scratching the surface when it comes to India’s various regional cuisines and different spice blends. Dining out as a vegan still is tricky as ghee butter and dairy is widely used in Indian cooking. The more we study India’s rich culinary culture, its health benefits and various spice combinations, the more we experiment with recipes to create nourishing low-calorie vegan meals.
This recipe is loosely inspired by Mumbai’s popular street food Pav Bhaji, dinner buns served with spicy mashed veggies topped with red onions. From its humble origins, it has become a 'must' on menus in Mumbai’s top restaurants and celebrity weddings. This dish is also available on London’s famous Bombay cafe, Dishoom, although not vegan. We tried to create our own masala blend but you can also find ready-made Pav Bhaji masala online. Street food doesn’t get better than this!
Serves 2 as main, under 600 calories
Served here with Atul Koccher’s coriander chutney.
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