Vegan or not, you must try these misal variants

Who would’ve thought that the humble misal-pav, a popular dish among Maharashtrians, would feature in the list of the world’s best vegan dishes? But it has, on number 11, and misal lovers have got another reason to celebrate – with a plate of misal-pav of course. No matter which region you are in Maharashtra, you are bound to find a local variation of this popular food.We bring you some of the popular misal options that you might want to add to your must-try list.
Puneri misal offers three flavours on your plate - spicy, sweet and sour. The city is home to numerous misal joints that serve the delicacy throughout the day. Breakfast, lunch or dinner, the Puneri misal has takers for any meal of the day. Aditya Bedekar, owner of Bedekar Tea Stall, which has been serving misal with slices of bread for over 70 years now, says, “The old places still predominantly serve misal with poha, shev and chiwda, topped with grated coconut and onions. The curry or sample, as it is popularly called, is made in different ways. Some use onions and veggies, some use coconut milk etc. No matter how many variants you give, misal-pav is loved in all its forms.”



Saoji spices elevate the taste of the Varhadi cuisine and the misal from the land of tarri poha is no different! “While the ingredients of this variant are majorly the same as that of the Pune or Nashik misal, it is the tarri that adds a unique flavour to the dish,” says Sanjay Shrotriya from Courtyard Food Court, Nagpur, adding, “The misal has become popular in this part of the state of late. The tarri with a Saoji twist is poured over farsan and served with pav.”



No visit to Nashik is complete without trying the Nashik misal, especially the one prepared on an earthen stove or hearth. “Since it is cooked in a wood-fired hearth, the chulivarchi misal has a smokey essence to it. Also, the moth beans (matki) layered with two types of sev- thick and thin- and onions with kat (the spicy layer on the curry) add a different taste to the preparation,” shares Amey Amle, from Nashik’s Sadhana Misal, which has been in the business for over 60 years. At many places, moong is used instead of matki and some places serve green rassa and vada rassa too.



Kolhapur is the spicy food lover’s paradise. Be it the tambda and pandhra rassa in their non-vegetarian preparations, or the curry in the Kolhapuri misal, be ready for a spicy affair when you visit the historic city. Many places also serve it with curd, so those variants may not be deemed vegan. “Kolhapuri misal is very spicy. We usually mix sprouts and batata bhaji. The mixture is topped with finely cut onions and sev and served with a teaspoon of curd,” informs Pravin Anandrao Phadtare, from the popular Phadtare Misal Centre in Kolhapur. Some misal joints also serve sol kadhi with the misal. Instead of pav, the Kolhapuri misal is usually served with bread slices.



At Ahmednagar, the misal mixture has a different ingredient. While sprouts are a constant feature, the Ahmednagar misal also has palak bhajiya, topped with khari boondi and sev in it. “The misal here is not quintessentially spicy. The curry can be less or medium spicy. Another thing you will see being done differently in Ahmednagar is that many of us serve misal with puri, not pav or bread,” shares Atul Khamkar, one of the owners of Marutirao Misalwale in Ahmednagar.


Seema Pande, a Nagpur-based dietician, shares, “As far as nutritional value is concerned, misal contains sprouts and farsan, which are considered a source of protein and fibre. But we must not forget that curry has spices and a lot of oil. So, one shouldn’t have it very often. Enjoy it in moderation. When making it at home, try misal with millet bhakri (jowar, bajra & ragi) to add to its nutritional value.”

While the ingredients in misal are considered vegan, there’s a difference of opinion when it comes to pav or bread being considered vegan. “Whether pav is vegan or not, is subjective. Because of the use of yeast, some people may not consider it vegan,” shares Mridul Patwardhan, a Pune-based nutritionist. Vegan or not, misal is definitely something you shouldn’t miss out on.

Each has its own specialty, but that hasn’t stopped Punekars and Nashikkars from calling their respective misal versions supreme. Actress Anita Date-Kelkar, who is from Nashik, shares, “Since I frequently travel to different cities for my plays, I have tried misal in many of these places. But nothing beats Nashik misal! What I find really special is that the main ingredients are used in large quantities. Plus, you will find many tasty variations of the Nashik misal too.” On her part, actress Sanskruti Balgude, a Punekar, adds, “Punekars are extremely passionate about misal pav and it is a staple for many. People queue up early in the morning outside popular joints to sample misal. For me, Puneri misal is love!”