Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
28/10/2025
Vada pav is more than just a spicy potato snack stuffed in a bun. It is Mumbai’s answer to the burger, and a working-class hero of Indian street food. This pocket-sized snack was born in the 1960s to feed textile mill workers and is now a cultural icon found at every train station and street corner. Here’s how Mumbai’s pulse started and gradually gained popularity in the hearts and minds of Mumbaikars!
Vada pav appears as a simple food item; a spiced mashed potato ball, dipped in besan batter, deep fried and stuffed into pav! But the story behind vada pav is not that simple. It is layered with history, innovation, and knowing the needs of the city! Much like Mumbai itself, the vada pav also represented survival, hustle, and reinvention.
This food item was reportedly created in the late 1960s or early 1970s by a street vendor named Ashok Vaidya, who ran a stall of Batata Vada outside Dadar station. Inspired by the city's bustling working-class crowd and to have something quick on the go, Vaidya combined the affordable vada with a pav, the motto being to create a cheap and portable snack, which resulted in an instant hit.
As Mumbai’s textile mills boomed, so did the need for quick and filling meals. The vada pav fits right into the rhythm of the city, costing little but delivering big in flavour and satiety. Over time, it transformed from an industrial snack to a business venture, and an object of culinary innovation.
You will find vada pav everywhere in Mumbai, right from railway stations to school canteens, and posh cafés to political rallies. In a city known for extremes of wealth, culture, and speed, vada pav is the great leveller at every stage. It’s eaten by students, CEOs, drivers, and tourists who hardly miss eating vada pav when they visit Mumbai.
For many daily wage workers, vada pav is their lifeline. For school kids, it’s an after-class snack or an in-between-classes snack. For office-goers, it’s a lunch break fix. Vada pav is not just food, it is a routine, a pause, a comfort bite between the chaos of city life.
Part of the vada pav’s success lies in its affordability and adaptability. Unlike most fast food that has travelled across oceans, this snack has evolved right from the local ingredients. It is vegetarian, easy to assemble, and doesn’t require cutlery. As fast-food giants entered India, many even dubbed it "India’s original burger".
And much like burgers, the vada pav, too, got its fancy versions. Some places now stuff it with cheese, paneer, chips, or nachos. Upscale restaurants serve "deconstructed" vada pavs or mini sliders, giving them a gourmet twist. But purists still swear by the original from a handcart, eaten with your hands, with sukha chutney made from crushed besan chura and peanut stuffed inside, and a side of fried green chilli.
While the classic vada pav is deep-fried and carb-rich, its nutritional value can be improved with smart tweaks. Some modern versions use multigrain pavs, bake instead of fry, or use sweet potato or beetroot instead of potato in the vada. Paired with raw salads or buttermilk, it can become part of a reasonably balanced meal.
If you are watching your sodium or fat intake, moderation is key. But for those moments when flavour takes the front seat, vada pav will rarely disappoint.
Thanks to the global Indian diaspora, vada pav has travelled far. You will now find it in London food trucks, Dubai cafes, and even New York pop-ups. Its appeal is universal: deep-fried, carb-loaded, and comfortingly spicy with a cup of hot chai!
Many Indian canteens abroad serve vada pav as a nostalgic nod to home. And with the rise in vegetarian and plant-based diets, it’s gaining new fans who want flavour without meat.