Buttery Pav Bhaji in Sydney.

Pav Bhaji was invented in the 1850s at Mumbai's Bhaykhala vegetable market and became the late-night meal of textile-mill workers. The bhaji is a rich curry of mashed potato, cauliflower, peas, capsicum and tomato, cooked with pav bhaji masala and finished with a generous knob of Amul butter. The pav is toasted on the same tawa with more butter until golden.

Pav Bhaji is one of the most-searched Indian dishes in Sydney — but very few restaurants make it fresh on a tawa the way Mumbai does. Most reheat it. We cook every plate to order.

Fresh vegetables, real butter, and pav bhaji masala mixed to our Mumbai family recipe. Served extra-buttery unless you ask us to hold back. Order Pav Bhaji online for pickup from Parramatta.