Hotel Vaibhav Pure Veg — Restaurant in Mumbai

This place in Mumbai is famous for their Authentic Missal Pao, and new varieties of fusion missal pao where they use cheese and other items . They have seating capacity of around 60 persons. Outlet remain packed as their Missal Pao is delicious.

Service is prompt. Staff is polite. Food is delicious.

They serve coconut chutney with their Missal Pao which enhance the taste.

For those who don't know missal pav features a spicy curry, typically made with sprouted moth beans (matki). The curry, known as "usal," is a delicious blend of aromatic spices, chilies, and herbs that simmer to create a rich and flavorful base. This base is then paired with a thinner, tangy gravy, resulting in a delightful textural contrast.

But wait, there's more! Missal pav isn't just about the curry. A true explosion of flavors comes from the toppings. Chopped onions and cilantro add a refreshing touch, while crunchy farsan (a savory mix of fried gram flour bits) provides a delightful textural contrast. A squeeze of lemon juice adds a zingy pop, and for those who love it hot, a fiery red chili chutney is often offered on the side. Varieties to Tantalize Your Palate

While the core of missal pav remains the same, there are regional variations that add a unique twist to this beloved dish. Kolhapuri missal, for instance, is known for its fiery heat, while Puneri missal offers a more balanced flavor profile. Some variations even incorporate vegetables like potatoes or tomatoes...

People hyping up their Misal Pav have either not tasted good Misal or purely doing it for the nostalgia. In any case, it is absolute abomination and if you have already tasted good misal from other regions, give it a skip.. Trust me, you will thank me for this..

Those who are still interested in learning more about it, read on. Their Misal has a potato and white chickpeas base. Farsan is good but it’s the gravy where you loose the plot. I liked the consistency(a little thick) but taste is somewhere between tangy and medium spicy and that really throw me off. Those who eat Misal for the farsan could also be part of the lot liking it. However everything tasted so mediocre; only saving grace was an unusual condiment in form of coconut chutney.

In the end, my takeaway was, it’s an Udupi style restaurant trying to make Misal for Gujju crowd. If you adore those notes, go on give it a try. But for someone who has tasted Misal from Kolhapur to Nashik, there are better...

we bought parcel...and This is our regular go to place and my personal favourite which they are famous for is misal pav. Their taste is unmatchable like majority of the people here come for their Misal Pav which they serve like with nariyal chutney and chopped onions beside...and different than usual their misal has a very small portion potato sabzi in the centre of it which we likea lot...there was a time when we use to have it for 30/35₹ per it was like 5-6 years back now they charge ₹65 for the same ... though we have seen vaibhav hotel from the days when they had old and rust name board to when they changes their hotel board still they haven't changed their interiors its all the same from like more than 10 years and people prefer eating here. Misal Pav is must try if you wanna ad a fastfood in your list of trials in mulund(specially for vlogger and...