Pav Bhaji

Mumbai pav bhaji is built on one principle: mash everything until it disappears into the butter. Potato, peas, capsicum, tomato — cooked down on a flat tava with ghee and a pav-bhaji masala the city's street stalls have been using for sixty years. The butter doesn't get lightened; the spice doesn't get smoothed. Heat in a pan, finish with another knob of butter and a squeeze of lime, serve with soft pav. Don't skip the raw onion.

12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch — no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.