Skip to main content

A taste of Juhu Beach


It's really hard driving by Mumbai's Juhu Beach. You can smell pao bhaji when you are at least 5 minutes away still, and there is no way to resist that kind of temptation. And yet, you know it's not hygenic and are scared to eat what countless shacks on the beach are selling. I usually take refuge in Prithvi Cafe, just a few minutes away, and making probably the best pao bhaji in town.

I've often thought of making my own. I even have inspiration, for Nupur, facing the same temptation as me, came up with a recipe. A recipe countless foodies have first encountered with surprise (what! no onions!), then tried and confirmed as "the authentic street flavor".

I finally tried it last night. And Nupur's right. This does bring the fragrance and flavor of Sukh Sagar, and that of Juhu Beach to your home. Just perfect for RCI : Street Foods of Mumbai that Aquadaze is hosting this month.

I served this authentic bhaji not with pao, but with...hey! the bread's another story. Come back tomorrow.

Comments

notyet100 said…
loved it.will come again tomorro,w..ceeeya,.
Curry Leaf said…
Wow,I too love Nupurs Pav Bhaji.But yes,surely waiting for the bread side story,Sim.I wish you would also make/bake Swiss for me
Rush said…
i loved prithvi for their expresso but never knew they served pav bhaji..atleast 6 years back!!
Bharti said…
A gem of a recipe.
Aparna said…
The first thing that caught my eye were those "clover" rolls on the side. :) Did you bake them?

I remember eating "pav bhaji" long back on Juhu beach, when we used to live in Bombay.
aquadaze said…
that recipe is a keeper..thanks for the entry! Waiting for the bread now.
Divya Kudua said…
I've heard so much about Juhu beach chat and have decided that the first thing I'll do when I land in Mumbai is have Pav bhaji and Vada pav from the streets;).Love Nupur's no-onion Bhaji recipe.Waiting to see the bread-story!!
Parita said…
Oh u brought back so many memories...i often used to visit juhu beach, start walking from centaur and go towards santacruz, feeling soft sand on your feet..oh my now i m missing bombay so much..:(
btw bhaji looks delicious!!!
Srivalli said…
thats simply so yummy!
Laura said…
I have stared at that recipe and thought about making it. Glad to hear it is so good, I will have to try it.
Anonymous said…
First time here...cool blog.made me nostalgic too..hope to see you soon .
Min said…
Hi Simran. Okay, you say "pao" and Nupur says "pav." Please tell me what's the difference? This looks wonderful!

The Bad Girl's Kitchen

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…