If you go straight down the M S Ramaiah complex near BEL Road, a little past the compound wall on the right, stands Ganesh Pav Bajji cart, probably the best place in North Bangalore to have a traditional Mumbai-style vada pav. "In March, I'll be completing two years of my small business," says a smiling Shashikanth, who runs the eatery. "Since I've started, the menu has not changed. It's still the same three items - samosa pav, vada pav and pav bhaaji," he adds.
![The Ganesh Pav Bajji cart.]( "The Ganesh Pav Bajji cart.")
While he claims that all three pav-based dishes sell equally well, he knows that he is most popular for his vada pav. "In the vada pav, I put a special powder made of lasun (garlic), bread and besan (gram flour), which is what it is had with, in Mumbai. But in South India, people ask me to add the pudina chutney (mint) and imli ka chutney (tamarind) as well. It takes away the authentic flavour away, but at least they leave feeling content," he explains.
He adds, "The samosa pav has the powder and both the chutneys in it and is served with onions. If someone wants their dish to be extra spicy, I offer a fried green chili to bite into." The only downside to his little cart is the fact that it may be there one minute and gone the next. "I take off from work twice a month, usually on alternate Sundays. If I fall sick, that's another day when I unfortunately disappoint my regular customers," notes Shashikanth, whose house is a stone's throw away from the place
he sets up.
"I reach here everyday around 4.30 in the evening and get six packets of pav a day, each of which have 32 pieces in them (192 pavs).
Usually, the stock lasts till 10 pm. But on really good days, especially examination time, it just vanishes. My business for the day depends on how long the pavs last," he shares.
Other than the fact that the food is truly delicious and fresh, the price is also perfect. The famous vada pav costs Rs 10, the samosa pav costs Rs 12 and a plate of piping hot pav bhaaji costs Rs 25. Though it's usually college students who go there, it's worth stopping by for a quick bite if you're in the area and having street-food hunger pangs.
While he claims that all three pav-based dishes sell equally well, he knows that he is most popular for his vada pav. "In the vada pav, I put a special powder made of lasun (garlic), bread and besan (gram flour), which is what it is had with, in Mumbai. But in South India, people ask me to add the pudina chutney (mint) and imli ka chutney (tamarind) as well. It takes away the authentic flavour away, but at least they leave feeling content," he explains. He adds, "The samosa pav has the powder and both the chutneys in it and is served with onions. If someone wants their dish to be extra spicy, I offer a fried green chili to bite into." The only downside to his little cart is the fact that it may be there one minute and gone the next. "I take off from work twice a month, usually on alternate Sundays. If I fall sick, that's another day when I unfortunately disappoint my regular customers," notes Shashikanth, whose house is a stone's throw away from the place
he sets up.
"I reach here everyday around 4.30 in the evening and get six packets of pav a day, each of which have 32 pieces in them (192 pavs).
Usually, the stock lasts till 10 pm. But on really good days, especially examination time, it just vanishes. My business for the day depends on how long the pavs last," he shares.
Other than the fact that the food is truly delicious and fresh, the price is also perfect. The famous vada pav costs Rs 10, the samosa pav costs Rs 12 and a plate of piping hot pav bhaaji costs Rs 25. Though it's usually college students who go there, it's worth stopping by for a quick bite if you're in the area and having street-food hunger pangs.