pav

Pav is a soft, white bread roll that originated in the Indian subcontinent and is widely used in Mumbai and surrounding regions. It is typically sold in small round buns in batches and is a staple accompaniment for many dishes. The most famous uses are vada pav, a sandwich of a fried potato dumpling inside a pav, and pav bhaji, a vegetable curry served with buttered pav.

Etymology and history: The term pav is believed to derive from the Portuguese word pão, meaning bread, reflecting centuries of Portuguese influence on western Indian cuisine. The bread was integrated into local bakeries and adapted to regional tastes.

Ingredients and preparation: Traditional pav dough is made from all-purpose flour, water, yeast, sugar, salt, and oil or ghee. After kneading, the dough is allowed to rise, divided into portions, shaped into smooth buns, placed in a shallow pan, and baked until pale and soft-crusted. In commercial production, many pav are baked in a single long mold that yields several connected buns.

Serving and regional use: Pav is commonly eaten warm, often smeared with butter, and used to mop up curries. It is also enjoyed toasted or grilled with toppings. The bread is a defining element of street food culture in Mumbai and is popular across Maharashtra, Goa, Karnataka, and parts of Gujarat.

See also: Indian bread, Vada pav, Pav bhaji.