PAV BHAJI

* The Bhaji (Vegetable Mash): A rich, slow-cooked mash made from a base of potatoes, cauliflower, green peas, carrots, and bell peppers. Cooked down in a tomato-onion gravy and flavored heavily with pav bhaji masala (a fragrant spice blend of coriander, cumin, fennel, cloves, and dry mango powder), butter, and garlic.

* The Pav (Bread Rolls): Soft, fluffy bread rolls split open and toasted generously on a flat griddle (tawa) using salted butter, often sprinkled with a pinch of pav bhaji masala or fresh coriander for extra flavor.

* Accompaniments & Garnishes:

* Toppings: A slab of cold butter melted over the boiling-hot bhaji, topped with chopped fresh coriander leaves.

* Sides: Raw chopped red onions and fresh lemon wedges, which add a sharp crunch and acidity to cut through the rich, buttery gravy.

* Flavor Profile: Bold, savory, buttery, and deeply spiced with a balance of tangy tomato acidity and a smoky, garlic-infused aroma.