Shree Krishna Vada Pav (SKVP)
Indian restaurant · Ruislip ·
Maharashtrian snacks, vada pav, misal pav, paneer bomb
Maharashtrian snacks, vada pav, misal pav, paneer bomb
"This vegetarian and vegan mini chain has locations in Hounslow, Ilford, Wembley, and Harrow—all specialising in vada pav, a slider-sized Maharashtrian snack of deep-fried potato in a little doughy white bread bap, alongside whacks of chilli and coconut chutneys. As far as handheld, two-gobble snacks go, these are very much up there with London’s finest. The Harrow location, like all of them, is a colourful, casual, fast food-ish space that’s just as good for a solo lunch as it is a quick and delicious good-value dinner—very little here costs more than £10." - team infatuation
"The best of the Dishoom menu, as everyone knows, is contained in the small plates section where paus, bhels, fries and cheese toasts abound. Shree Krishna Vada Pav is what happens when the menu is only this — 70+ Maharastrian snacks inspired by Bombay and its Chowpatty Beach made for the Gujarati communities of Harrow and Hounslow. For homesick expats missing their native foods in London, these share a curious affinity with snack culture from the north of England and Scotland: any fried carbs available are stuffed in between soft barms; think samosas, vadas, bhajis, along with various puris and wraps sprinkled with sev and Desi-Chinese curries. The paneer bomb, a light tomato curry of paneer, stuffed into bread and then deep fried, is an innovation any Glaswegian chippy would be proud of." - James Hansen
"The best of the Dishoom menu, as everyone knows, is contained in the small plates section where paus, bhels, fries and cheese toasts abound. Shree Krishna Vada Pav is what happens when the menu is only this and where zero concession is made to Western tastes — 70+ Maharastrian snacks inspired by Bombay and its Chowpatty Beach, made for the Gujarati communities of Harrow and Hounslow. The food here shares much affinity with the working class food of the north of England — any fried carbs available are stuffed in between soft barms; think samosas, vadas, bhajis, along with various puris and wraps sprinkled with sev and Desi-Chinese curries. Don’t miss the paneer bomb, a light tomato curry of paneer, stuffed into bread and then deep fried." - Jonathan Nunn
"This simple Maharashtrian vegetarian snack bar has expanded into a chain across west and north London — but the original in Hounslow is by far the best. Yes, the vada pav is very good, cushioned into lively red chilli, coconut, and garlic chutney-smeared, correctly trashy white bread rolls — but misal pav that’s the main draw. One of the most famous Maharashtrian dishes with countless regional variations, it’s rarely found elsewhere in London. Here, the sprouted bean stew comes in a vibrant red chilli rassa (gravy) fragrant with goda masala (black spice mix), topped with farsan (thick sev) and more of those bread rolls. Other classics include ‘coriander sticks’ or kothimbir vadi made from masses of fresh coriander and chickpea flour, sabudana vada (tapioca and potato patties), sabudana khichdi (similar, but in the form of a scramble), and poha (rice flakes with potatoes). To drink, there’s ‘cutting chai’ — Mumbai’s famous ‘half cup of tea’." - Sejal Sukhadwala
"The best of the Dishoom menu, as everyone knows, is contained in the small plates section where paus, bhels, fries and cheese toasts abound. Shree Krishna Vada Pav is what happens when the menu is only this — 70+ Maharastrian snacks inspired by Bombay and its Chowpatty Beach made for the Gujarati communities of Harrow and Hounslow by two friends from Mumbai — Sujay Sohani and Subodh Joshi — who turned to food during the 2009 recession. The food here shares a curious affinity with the snacks from the north of England and Scotland: any fried carbs available are stuffed in between soft barms; think samosas, vadas, bhajis, along with various puris and wraps sprinkled with sev and Desi-Chinese curries. The paneer bomb, a light tomato curry of paneer, stuffed into bread and then deep fried, is an innovation any Glaswegian chippy could be proud of." - Jonathan Nunn
