Pav bhaji, or Indian spiced mash, is a home cook's friend. It's not fussy, and it will take most leftover vegetables and transform them into something delicious. Add a squeeze of lemon, chopped onion and fresh herbs, and mop up with a butter-fried roll, just as the people of Mumbai do. The odd potato? No problem. A bit of cauliflower? Sure. Some peas from the freezer? Ideal! What you do need, however, is a secret weapon in the form of pav bhaji
Golden, crackling skin. Meat so tender it falls right off the bone. Your classic fried chicken is perfect - until it's the same perfect thing for the fifteenth time in a row. That's when the magic starts to fade. You're not tired of fried chicken, you're tired of too-familiar fried chicken. The good news? One ingredient can change everything: smoked paprika.