Missal Pav is more than just a dish; it’s a celebration of Maharashtra’s vibrant culture and rich culinary heritage. For those of us with roots in Maharashtra, like my mother, Missal Pav isn’t merely food—it’s a nostalgic journey that connects us to our homeland, bringing back memories of family gatherings and the warmth of home-cooked meals.
The Origins of Missal Pav
Missal Pav, a quintessential Marathi dish, hails from the western part of India. It’s believed to have originated in the Kolhapur region, known for its spicy cuisine. Over time, this hearty meal spread across the state, finding variations in Pune, Nashik, and other cities, each with its unique twist.
A Symphony of Flavors
The magic of Missal Pav lies in its complexity. At its core, it’s a humble dish of sprouted moth beans (matki) cooked in a spicy curry, but it’s the layers of textures and flavors that make it extraordinary. The curry, known as ‘tarri,’ is usually fiery, balanced by the crunchy ‘farsan’ (a mixture of fried snacks) and the softness of freshly baked pav (bread rolls).
The beauty of Missal Pav is its versatility. It can be tailored to suit varying spice tolerances, from the fiery Kolhapuri version to the milder Puneri Missal, making it a dish that can be enjoyed by everyone.
Whenever my mother plans to prepare misal pav at home there is always helping hands around her as it is a favourite dish all along the generation including my grandparents, uncles and aunts.
It’s like a thread that weaves the family together.
Also my mother keep improvising it by viewing YouTube .
As I am not that great at cooking my main responsibility is to bring fresh vegetables.
Would be glad to hear your misal pav stories down in the comments below.
Thank you 
And in Pune, you get better misal pav than Vada pav.
