Sardar

Sardar Pav Bhaji began as a modest stall set up by Sardar Ahmed to feed tired mill workers looking for something quick and filling. Nearly six decades later, the formula has barely changed. A thick mash of mixed vegetables is cooked down with a generous hand of butter, then topped with another visible slab before it reaches the table, served alongside soft pav toasted on the same griddle. The seating is basic and the queues can be long, but the richness of the bhaji is the entire point.