A few months ago we went to India for summer vacation. As usual I had a lengthy to do list, breakfast topping my list, and there was a single item that I longed to eat. I was ranting and raving about it for days, and my kids were waiting in great anticipation. On the other hand, my husband being a south Indian was in a different league; he just couldn’t understand my ardor for kadak pav aka brune or simply a very crusty hard roll.
Brune with butter is a specialty of every neighborhood Irani shop in Mumbai. When I was young, I used to relish it so much that my dad would make a special trip to the bakery every morning. I would urge him to get the rolls on the way from work so as to avoid a special trip, but he insisted that it was a sin to eat these rolls stale. I would slather these pavs everyday with butter, dip them in hot tea; a bite of it would hand me a short lived nirvana. I devoured so many of these that finally I got nicknamed as kadak pav; my dad was convinced that I would marry the Irani guy, and my mom relented and learnt other ways of fulfilling my nutritional requirements.
When I went back to Mumbai this summer, I gorged myself with these pavs every morning. My kids instantly fell in love with them; they abandoned their favorite cereals carried all the way from USA for the crusty treat. After coming back, I foraged internet for any and all the recipes that sounded similar to my beloved, but alas, I should have married that Irani…
The other day while browsing the internet I stumbled upon this gold mine . I quickly baked this bread, and as I sank my teeth into it, I caught a glimpse of a smiling and approving genie of the Irani before me. Oh yes, I have got it, I have got that eluding recipe. This has a great promise; I am going to sweat and toil in my kitchen till I perfect it, and then I am going to frame it and worship it every day.