Vada Pav: Bombay’s Iconic Street Food That Rules Every Foodie’s Heart

At Temple Street, food is more than just food, it is a tribute to culture, tradition and people. We honor India's street food legacy by celebrating food in the country's capital city. One of our favourite dishes and our iconic dish is the authentic Vada Pav. Known as the "Bombay Burger", this humble yet legendary snack is a quintessential food to the busy streets of the great city of Mumbai. We are proud to bring this dish back in its original form, as you'll see, for the authentic taste experience. Experience the history, ingredients, culture and traditions of India's Vada Pav with us, as we explore its history, ingredients, preparation and in-depth, as it has been celebrated by foodies locally and around the globe.

The Origins of Vada Pav: A Mumbai Classic

Vada Pav was established in Central Mumbai in the 1960s to provide a practical, accessible option for the working-class population of mill workers. While usually attributed to Ashok Vaidya, the first stall was opened outside Dadar station in 1966, it unquestionably became a sensation as an accessible, affordable snack. Another version of Vada Pav came from Kalyan being sold from the window of the Vaze family home, dubbed "Khidki Vada Pav."

Vada Pav was designed for ease and efficiency for the working population and soon replaced its counterparts, batata, bhaji, and chapati. Originally costing 10-15 paisa, Vada Pav became a daily staple and now has more than 20,000 stalls throughout the city of Mumbai. Today, Vada Pav is encapsulated in the fast-paced life of Mumbai and its love for bold flavors.

Why Temple Street Vada Pav is Special

We pay homage to Vada Pav's roots but add our own twist. Each component is made with care to deliver precisely the right balance of taste, texture, and nostalgia.

1. The Vada: Crispy & Spiced to Perfection

Our batata vada is made with boiled potatoes mashed and seasoned with green chilies, garlic, mustard seeds, asafoetida, and turmeric. Shaped into balls, dipped in gram flour batter, and fried golden brown, the result is a golden, shiny, crispy, delicious fritter. Our chefs go to the trouble of frying each vada to perfection never greasy, always crisp.

2. The Pav: Soft & Toasted

The word "pav" comes from the Portuguese word "pão" (bread). We source our buns from local professional bakers, lightly toast them with butter to achieve a rich outer crust, and then go ahead. The pav keeps the vada securely within and soaks up the chutneys without falling apart.

3. The Chutneys: Full of Zest

At Temple Street, we make our chutney fresh in house:

• Green Chutney: A spicy mix of coriander, green chilies, garlic, and some lemon juice.
• Dry Garlic Chutney: A mix of roasted garlic, red chilies, coconut and a pinch of salt, all ground together to form a powder.

The Temple Street experience

Every Vada Pav is made to order and served hot and fresh. There is no bad time of the day for a Vada Pav and it makes the perfect snack a quick lunch, an evening treat or a party favourite. Regardless of whether you call New Delhi home or are just visiting, our Vada Pav is a must-try.

Sit down in our cozy restaurant and enjoy it with a cup of kadak chai or mango lassi. In a hurry? You can order takeout or delivery at templestreet.in.

Why Foodies Love Vada Pav

• Affordable and Economical: True to its origins, our Vada Pav is economical.
• Convenient: A perfect street food snack you can eat it on the move.
• Delicious: A spicy combination of crispy, soft, spicy and sour textures.
• Cultural Significance: Vada Pav tells the story of Mumbai and Mumbaikars.

A Culinary Legacy, Preserved

Our cooks have years of experience to ensure that every Vada Pav is a genuine one. From the locally sourced potatoes to hand-grinding spices, we preserve the quality and essence of this popular snack.

Order Now from Temple Street and taste a mouthful of Mumbai. Whether you are an ardent Vada Pav fan or a stranger, this is a dish that's in your heart.