History

Kheema pav crosses Parsi and Muslim Mumbai. Both communities adapted minced meat curry to the Portuguese-introduced pav over the early 20th century; Britannia serves a Parsi version with tomato and spice, while Mohammed Ali Road and Bademiya serve a Mughlai version with deeper masala and a top of fried egg. Sunday breakfast staple across the city, served everywhere from Irani cafes to Sunday-morning street counters.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 4Hands-on 20 minTotal 45 minDifficulty Easy

Ingredients

  • 500g lamb mince (or chicken mince)
  • 2 medium onions, chopped fine
  • 3 medium tomatoes, chopped fine
  • 1 tablespoon ginger garlic paste
  • 2 green chillies, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 100g green peas
  • 3 tablespoons oil
  • Handful of coriander, chopped
  • Salt to taste
  • 8 pavs, buttered

Method

  1. Heat oil in a wide pan. Add cumin seeds, then onion. Cook 6 minutes until golden.
  2. Add ginger garlic paste and green chilli. Cook 1 minute.
  3. Add lamb mince. Break apart with a spoon and brown 5 minutes.
  4. Add chopped tomato. Cook 5 minutes until soft.
  5. Add red chilli powder, turmeric, garam masala and salt. Stir 1 minute.
  6. Add green peas and 200ml hot water. Cover and cook 15 minutes until peas are tender and gravy thick.
  7. Garnish with coriander, serve hot with buttered pav.

Tip from the editors. Brown the mince thoroughly before adding tomato; it gives the dish its colour and depth. Add a squeeze of lime at the table.

Where to eat kheema pav

Kheema pav in Mumbai

Britannia and Co ★ 4.7

Parsi$$fortMon-Fri 12:00-16:00, Sat 12:00-22:00, closed Sun

Britannia in Ballard Estate has poured Iranian zereshk berries over mutton pulao since 1923. Lunchtime only weekdays; Saturday opens until 22:00.

Signature: Berry pulao, Sali boti, Caramel custard

Order: Mutton berry pulao with a side of sali boti.

Tip: Cash only; arrive by 13:00 weekdays or the berry pulao runs out. Closed Sunday.

Wakefield House, 11 Sprott Road, Ballard Estate, Fort, Mumbai 400001

Jimmy Boy ★ 4.2

Parsi$$fortMon-Sat 08:00-23:00; Sun 08:00-16:00, 19:00-23:00

Fort Parsi institution at Vikas Building off Horniman Circle since 1925; only place in Mumbai serving Lagan nu Bhonu wedding meal, Patra ni Macchi, Salliboti.

Why locals love it: Off Horniman Circle in a heritage building, Parsi wedding-thali room with no signage past the entrance; locals book the Sunday thali a week ahead.

Tip: Sunday Parsi wedding thali is the order; book ahead. Cash and card both accepted.

Vikas Building, 11 Bank Street, Off Horniman Circle, Fort, Mumbai 400023

Bademiya ★ 4.5

Mughlai kebabs$$colabaDaily 12:00-03:00Until Daily 03:00

Bademiya's Tulloch Road stall runs until 03:00 daily. Charcoal kebabs, baida rotis and tikka rolls. Mumbai's canonical after-club queue forms here from 23:00.

Try: Seekh kabab, baida roti, chicken tikka roll

Order: Mutton seekh in a baida roti and a chicken tikka roll for the road.

Tip: Cash and card accepted at the stall; sit-down rooms close at midnight.

Tulloch Road, Apollo Bandar, Colaba, Mumbai 400001

More cities are in research. Want kheema pav covered somewhere specific? Tell us where you want to eat.

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