Bombay is famous for every kind and variation of 'pav' dishes. The best known is, of course, the pav bhaji. But you also have usal/misal pav, wada pav, dabeli (a spicy pomegranate mix stuffed in pav) and kheema pav!
True Bombay style Kheema pav will be soaking in oil, tongue-on-fire spicy and oh so delicious! I had to tone my kheema down unfortunately - can't afford to use that much oil! I had left-over buns from the BBQ party last week.
Method:
I tava-warmed the bun bread, stuffed it with kheema and added a ring of tomato and onions to it.
That was our Sunday lunch - talk about quick fixes, huh!
