Bombay Sandwich is good - even if it doesn’t amuse the Earl of Sandwich

The story goes that in 1729, John Montagu the 4th Earl of Sandwich put a slice of steak between two slices of bread so that he could eat and carry on with the game of cards uninterrupted while holding his meal in one hand. But none of the great legacy that stemmed from his creation could have been imagined by the implied creator the Earl of Sandwich.  It is atypical that a snack eaten without cutlery came from a high society of the Earl of Sandwich himself. Sandwich is a household word and even a street food, I am not sure how many would know about its implied creator. Sandwiches are fading away from the menus of many modern-day cafes almost replaced by fancier grilled sandwiches oozing with cheese and a flourish of garnish or quite abhorrent and calorie-laden burgers. My childhood favorite was marmalade sandwiches, cucumber sandwiches with a sprinkle of mustard, salt, and pepper, or cheese sandwiches until I discovered the club sandwiches. Wait till you hear about the great Bombay sandwich which can be easily had off the pavements of Mumbai a sustenance for millions criss-crossing the city on work. I have had them off the road, in cafes, theatres, and restaurants, and I loved them at Irani cafes with Irani chai.

I am a big fan of Mumbai’s Street Food, maybe because of the city’s love of bread, Bombay Sandwich, Vada Pav, Misal Pav, Pav Bhaji, and the famous Bun Maska are all bread-cantered snacks.  In my school days, a sandwich was always a quick recharge when returning home. Sadly, sandwiches are sliding down in the culinary memory. Staying in Mumbai briefly, I discovered the Bombay sandwich, a medley of vegetables staked between slices of bread and cilantro chutney (sauce) sprinkled with a gorgeous masala with flavors bursting in your mouth. A tinge of black salt and amchur or dry mango powder has a lingering taste. Some sandwiched are toasted on a grill or sandwich toaster, and some even in old-fashioned clamp toaster heated on a stove’s fire.

My method of a Bombay Sandwich is to take three slices of any bread, generously coat butter preferably unsalted, and spread cilantro chutney on all the slices. Next layer sliced boiled potatoes on one of the slices, sliced cucumber on the second slice, and tomatoes on the third slice. Sprinkle the masala. Stack the slices to make it a triple-decker sandwich. I like to cut the sandwich into bite sizes as this makes it easier to dip in tomato ketchup. Adding a layer of cheese to the sandwich is just cosmetic, but grilling the sandwich enhances its taste. When cutting the sandwich across do appreciate the colourful grain along the height. The recipe for the masala powder is crucial, and I put it together with intelligent guessing. Take 2 teaspoons of cumin seed, 2 teaspoons of fennel seeds, a few cloves, a teaspoon and a half of peppercorns, and 2 inches of cinnamon stick and dry roast them in a pan on medium-low heat. When you can smell the aroma of the whole spice remove it to a plate and let it cool. When the spices are cooled add two teaspoons of amchur powder, one teaspoon of black salt, and half a teaspoon of common salt. Blend in an electric blender. Store the masala in a dry jar because it’s good enough for a dozen and a half more sandwiches.

There are many more family recipes and varieties differing from a stall to a stall. You can add your spin to the Bombay sandwich too. If you are already a fan of the Bombay Sandwich then share your experience and love for the snack with me, if you have never had one then please try it.

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