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It was a perfect contrast of tastes and textures:
the chewy blandness of the pav acting as a foil to the piquant crunchiness of the vada.
Even to my palate, shaped by years of spicy food, the first mouthful was a fiery hit.
You could feel the tang of both chutneys spread across my tongue.
Made in Punjabi style with loads of butter, herbs,
veggies and pav bhaji masala powder.