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Keema Pav — traditional dish from Mumbai, India
Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾22gCarbs
🥑38gFat
🌿4gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten

Keema Pav

How to order / say it
Say it कीमा पाव — [Kee-mah Pow]
Order I'd like the keema pav, please.
Locally कीमा पाव चाहिए, कृपया।
Say locally

Spiced minced meat served with buttered bread rolls.

Why try it?

Keema pav showcases the Mughlai influence on Mumbai’s cuisine, a testament to the rich history that amalgamates regional and cultural flavors. It reflects the city's colonial past and vibrant cosmopolitan food culture.

How it tastes

Keema delivers a rich, savory taste infused with spices, balanced perfectly with buttery pav. Its hearty and aromatic nature offers a comforting meal that awakens the senses with a burst of aromatic spices.

Origin & History — first documented: 1880

Keema pav gained prominence in the late 19th century as a popular breakfast or brunch dish among Muslim communities. It was praised for its convenience and led to its imprint as a staple in Irani cafés around Mumbai.

Recipe

Ingredients

  • 🥩 250 g minced lamb
  • 🧄 1 large onion
  • 🥕 100 g tomato
  • 🧂 2 pieces green chili
  • 🧄 2 tsp ginger-garlic paste
  • 🧂 1 tsp cumin seeds
  • 🧂 1/2 tsp turmeric powder
  • 🧂 1 tsp garam masala
  • 🌾 4 pieces pav
  • 🥛 30 g butter

Method

  1. 1 Sauté onions with ginger-garlic paste and cumin seeds.
  2. 2 Add minced lamb, turmeric, and garam masala; brown well.
  3. 3 Stir in tomatoes and chilies; cook until meat is tender.
  4. 4 Serve with buttered pav and garnish with fresh coriander.

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All Asia recipes — India — Mumbai — Keema Pav
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