Mumbai runs on two things: ambition and street food. And of all the street foods that define the city, vada pav and pav bhaji stand apart. They are not merely snacks — they are cultural institutions. At Kailash Parbat Bahrain, we serve both with the same recipe and the same conviction that made them legends on Mumbai's pavements.
Vada pav was born on the streets of Mumbai in the 1960s as fuel for the working city — cheap, filling, fast. A spiced potato vada, dipped in chickpea batter and deep-fried until golden, placed inside a soft white pav with layers of dry garlic chutney, green chutney and a smear of tamarind. One bite and you understand why three generations of Mumbaikars have eaten nothing else for breakfast.
At Kailash Parbat, the vada filling is mashed potato spiced with mustard seeds, curry leaves, green chilli and fresh coriander. The batter is seasoned and fried fresh. The dry garlic chutney — the ingredient that separates good vada pav from great — is made in-house, roasted and ground to a coarse powder that clings to every surface of the vada.
We price it at BD 1.200. It is the best value item on our menu and one of the most ordered.
Pav bhaji emerged from the textile mills of Mumbai — a way to feed hundreds of workers quickly with vegetables, bread and butter. Today it is served everywhere from street stalls to five-star hotels, but the best versions remain stubbornly simple: a thick, buttery mash of vegetables cooked on a flat tawa with a dedicated pav bhaji masala, served with pav toasted in a generous amount of butter until golden and slightly caramelised at the edges.
Our pav bhaji uses the Mumbai formula strictly: potato, cauliflower, peas, capsicum and tomato as the vegetable base. The masala is our own blend. The butter is not optional and not reduced. We also serve a Cheese Pav Bhaji — the same preparation with a generous amount of processed cheese melted over the bhaji before serving — which has become one of our most photographed dishes in Bahrain.
Both dishes are widely imitated across Bahrain. Vada pav and pav bhaji appear on menus at many Indian restaurants. What separates Kailash Parbat's versions is the absence of shortcuts. We do not use pre-made pav bhaji masala from a packet. We do not use pre-mixed chutney. We do not toast pav in oil instead of butter. These decisions cost more and take more time, but they produce a result that anyone who grew up eating street food in Mumbai will recognise immediately.
Authenticity is not nostalgia. It is a standard. And on our menu at Dana Mall and Oasis Mall, that standard is non-negotiable.
Vada Pav at BD 1.200 · Mumbai Pav Bhaji at BD 1.800 · Cheese Pav Bhaji at BD 2.200. Available daily at both locations.
Order on Talabat