Recipe for Spicy Fiery Mumbai Style Anda Burji and Masala Pav

Anda Burji with some Home Baked Goodness turned into Masala Pav and downing it
with some Piping Hot Kadak Cutting! While Some people date over Coffee and Wine,
there are some(like my Bitter Better

and me) who date over Missal Pav, Burji Pav, Vada Pav, Ganna Juice, Cutting
Chai, et.al.  Feeling hi kuch aur hai boss

So, Burji Pav used to be one of our regular favourite 'After-College' snacks at
‘More Canteen’ (pronounced as Mo-rey) outside St. Andrew's College, Bandra! By
far, that is the best Burji I've ever eaten! Spicy as hell where our Nose & Ears
used to ring, scream& shout out loud, but Oh so delish! 

The Minute More uncle would see Floyd and I approaching, he would ask, “Double
na”?? which would mean Burji of Two Eggs each right? Obviously I never asked him
for his recipe for obvious reasons but I would watch the technique and try to
see what all was going into that Burji. Because what we made at home was
completely different from this one. Being such a Humble place, More canteen had
no separate kitchen as such. Whatever was being cooked was done right in front
of us. So yayyyy! Good for me 😊

The Burji that you get on the roadside stalls too are simply delish. We used to
enjoy our Burjee Pav at Borivali station and if in South Bombay, a tapir near
Maker Tower, Cuffe Parade. Ooooh! So Yum!

So here’s something that I dish up which is very close to what we would eat at
More’s and the Tapris. And it just takes us back to those Beautiful Memories….