Mangesh Vada Paav Waala - Mumbai
3.9/5
★
based on 8 reviews
Contact Mangesh Vada Paav Waala
| Address : | Bro Cyprian St, I C Colony, Maryland Complex, Borivali West, Mumbai, Maharashtra 400103, India |
| Postal code : | 400103 |
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raj narvekar on Google
★ ★ ★ ★ ★ |
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Dean Fernandes on Google
★ ★ ★ ★ ★ |
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Albino Fernandes on Google
★ ★ ★ ★ ★ Chotu kitchen
 Chotu Kitchen
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Aaron Rego on Google
★ ★ ★ ★ ★ One of the best vada pavs
One of the best vada pavs
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Nachiket Save on Google
★ ★ ★ ★ ★ Tasty vadapav in the area.
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TYBCOM Ranjit Chouhan on Google
★ ★ ★ ★ ★ Mangesh make vadapav so tasty so delicious
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Nigel D'Souza on Google
★ ★ ★ ★ ★ Good stuff. Wada pav and Dal wadas.
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Abhishek Mande Bhot on Google
★ ★ ★ ★ ★ Contrary to the listing here, this is not Mangesh Vada Pav but rather Nitin Vada Pav. Mangesh, an equally good vada pav stall is some 3.6 km away from here in another neighbourhood called Babhai in the Mumbai suburb of Borivali. Unfortunately, Nitin Vada Pav does not have a signboard that makes it easily identifiable. However, it is situated at a prime location, just across the junction from IC Church and down the road from St Francis D’Assisi High School. The landmark for Nitin Vada Pav is Choice Centre, a prominent store that’s been around north of 30 years.
Like Mangesh in Babhai, Nitin in IC Colony is an institution. There are just two items on the menu: dal vadas and vada pav. The vada pav here is among the best I’ve had in the city. It opens around 5-6 pm and remains open until stocks last. No matter at what time you arrive at the place, there’s a good possibility you’ll witness a new batch of bata vadas being fried fresh, right before your eyes. But it’s only one of the things that makes Nitin’s vadas so damn good. The secret is in the potato filling: it turns out, garlic, salt, turmeric, and green chilli in the right proportion can make a world of the difference. Dip it in batter (again, the key is getting the consistency right – make the batter too thick and the coating ends up overpowering the filling, make it too runny and it’s impossible to fry), toss it in a large cauldron of oil, and wait for it turn a shade of golden yellow. Serve with chutney, fried chillies, or stuff it in a bread (locally called pav) and you’re good to go.
For decades, vada pav was the meal of the labourers that immigrated from different parts of Maharashtra to Mumbai to work in the mills around the Parel area. Since most of the workers lived alone in the city, sending money to their families back home, they’d depend on local stalls for their daily nourishments. Stalls that served vada pav. By virtue of it being fried, rich in carbohydrates and served in a loaf of thick bread, vada pav was as good as a full meal, for a fraction of the cost.
Today, the humble vada pav occupies a place in several menus of high end restaurants but the best vada pav is still found on the streets of Mumbai, around a corner here, up the street there.
Nitin Vada Pav gets its name from the owner, Nitin Patil. However, it appears now that his son, Rahul Nitin Patil is at the helm. I have requested for a change in the listing; I hope it is reflected.
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