Vada Pav is 19 on World's 50 Top Sandwiches List!

Hungry kya?

Well, if you are in Mumbai, there's only one thing that will come to mind. A nice hot Vada Pav!

That's exactly why it's not surprising at all that Vada Pav has now hit the World's Top 50 Best Sandwiches list, compiled by food and travel Website TasteAtlas.com.

It bagged 19th place. After all, even the late Anthony Bourdain thought it was India's best dish. And the reason Apple's Tim Cook tucked in to a Vada Pav as he sat with actor Madhuri Dixit on his visit to the megapolis last year too.  

Why is the Vada Pav loved so much?

Well, it's the go-to dish for those looking for a fast bite, because it's...

Cheap.

Tasty.

Non-messy.

And you can eat it while you're...

Walking.

Travelling.

Or just sitting.

It begins with potatoes, lovingly boiled and mashed.

Even more flavours are coaxed into the mix with special selection of spices.

This mixture is rolled into balls and dipped in a temptingly yellow paste that is predominantly made of besan (chickpea or gram flour).

The vadas sizzle -- it's like they are announcing how delicious they will soon be -- as they slip into a kadhai of hot oil.

Once cooked, they are gently taken out and allowed to loll about for a few minutes on plates or thaats (big plates) lined with newspaper or tissue.

Now, they are ready for the grand show.

Fresh pav (bread) is either gently sliced or ripped open and two to three kinds of chutneys -- a rough dry garlic chutney that's a must, a wet green chutney and an equally wet sweet and sour chutney or a spicy red chilly chutney -- are slathered on.

As you watch the vada now being placed in the pav, your mouth is salivating and ready for that first bite. You could add on to the heat with a fried chilly on the side.

If you want to make it at home -- maybe this evening itself -- do try Hitesh Harisinghani's recipe. Or Vishaka Damwani's version. Reshma Aslam has a recipe for you too. :)