Something that most connoisseurs of fine dining will never understand is the raw authenticity of traditional street food prepared and served in true street food style. While it looks so simple to undertake, whether it's the food trucks in the America's, the fish & chips carts of the Brits or indeed the various street fare we have in India, no catering college or the overrated hotel management institutions are able to reproduce professionally the magic created by recipes of simple roadside delicacies perfected and adapted over and over again through generations. If you agree on the above paragraph, one look at Vaibhav restaurant and you will understand that this place is a perfect illustration of what I have stated above. Literally not accessible by road, I had walked in to this restaurant quite accidentally and even before I ordered any food, was wondering how did I miss this place being so many years in Dubai. The vada pav is the best I've had in Dubai. Only a true vada pav maker will understand the importance of keeping the red, green & sweet chutney separate and yet apply them togother when you make the vada pav or for that matter make the dip for samosa's or kachori's. The dry chutney in the vada pav provides a hidden but pungent background to all the flavours. The bhaji in the pav bhaji is quite average tasting but the quality of the pav changes everything. Same it is for Masala pav. Talking of pav, they are one of the best to be had in Dubai and even if you are not a big fan, you can carry some home and try it as a substitute for sliced bread or bun. You will find the bread inside remaining soft much longer than ordinary bread or even french baguette. The pav is not exactly the same as Mumbai but it's still close enough to make you nostalgic with just some Amul butter and sugar.