Keema Pav

By Chef Manisha J

Preparation Time : 3 Hrs

Tags: Parsi

549

Serves 2

Kheema Pav, also known as Keema, takes the name from the Turkish name, ‘kiyma’, which means minced meat. It is one of the popular street food dishes in Mumbai but emerged from Irani cafes run by Muslims.

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About the Dish

Kheema Pav, also known as Keema, takes the name from the Turkish name, ‘kiyma’, which means minced meat. It is one of the popular street food dishes in Mumbai, but emerged from Irani cafes run by Muslims. Keema was a breakfast delicacy in the Awadhi cuisine and it was the time when royal families had some serious diet. The royal cooks (khansamas) of Nawabs made many keema dishes to please the appetite of the Mughal court and King. Our chef uses her Parsi style of cooking to make this delicacy and is surely a must have to enjoy an exquisite taste.

How to Eat

The dish is supposed to be enjoyed hot with soft and crusty pav. The minced meat is tender with very less and thick gravy but is mildly spicy. You can eat this dish at any time of the day, lunch, dinner, or breakfast, and satisfy your cravings for non-veg delicacy.

About the Chef

Chef Manisha J

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