Bhaji
Bhaji
Pav Bhaji. The real kind.
Tawa-sizzled, butter-pooled, served on the same griddle since the handcart days near the temple crossing.
What's on the tawa
Four plates. Each one made to order. The uncle works two spatulas at once so nothing waits.
Pav Bhaji
The original. Nothing else needed.
Mashed vegetables slow-cooked with a blend of spices on the iron tawa, finished with a generous knob of Amul butter. Served with two toasted pav and a wedge of lime.
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Cheese Pav Bhaji
A little extra, always worth it.
Everything the original is, then a fistful of grated processed cheese melted right onto the tawa. The cheese threads when you dig in. Served with two pav.
Add to OrderMasala Pav
For when you want the tawa's soul.
Pav halved and pressed into the leftover masala on the tawa, soaking up the butter and spice residue until each side is golden and crisp. Served with a small side of bhaji.
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Jain Pav Bhaji
No onion, no garlic. Full flavour.
The same tawa, the same spice blend — made without onion, garlic, or root vegetables. A version the uncle has been perfecting for the Jain families who come on Ekadashi evenings.
Add to OrderOverheard at the stall
Some people come for the bhaji. Most come back for something harder to name.
I moved to Andheri six years ago. Still come back every time I visit Dadar. This is the only pav bhaji that tastes like the city used to.
Ravi Nair
Cheese Pav Bhaji, extra butter · 11 years
My daughter had her first solid food here — masala pav, mashed a little softer. She's nine now and she asks for it by name.
Sunita Mehta
Masala Pav, two plates · 7 years
College was across the road. We'd pool ₹40 each after class and get three plates between four people. Somehow it was always enough.
Farhan Sheikh
Regular Pav Bhaji, extra lime · 4 years
He remembers my order without me saying anything. On Ekadashi he already knows — Jain version, no need to ask. That's not service, that's family.
Priya Iyer
Jain Pav Bhaji on Ekadashi · 9 years
I was here the year he switched from the handcart to the proper stall. The bhaji recipe didn't change. Not by a gram.
Deepak Salvi
Two plates, extra pav · 14 years
Near the temple crossing
No Google Maps pin needed. The evening walkers will show you the way — just follow the smell.
Opposite the cobbler with the blue stool
Past the paan shop with the red sign
Behind the old temple crossing on the main road
Look for the bare bulb and the smoke after 6
When the batches drop
Each batch is made fresh. The uncle doesn't reheat. When a batch is done, it's done.
First batch
Second batch
Third batch
Last batch
Tuesday through Sunday
Closed Mondays. The tawa rests.
Reserve your plate
Pick your plates, choose a pickup window. The uncle will have it ready. A WhatsApp confirmation goes to your number.