Looking for tasty breakfast at affordable rates? Name anything and we serve it to you that also at a pocket-friendly price, says India. And as a recognition to India’s rich and diverse culinary heritage, three popular breakfast items from the country have secured a spot in the list of ‘50 Best Breakfasts in the world’ by Taste Atlas.
The popular food and travel guide recently released its list of the world’s top breakfasts based on rankings as of June 2025. In their list, Maharashtra’s popular breakfast item Misal Pav secured 18th spot, while all-time favourite North Indian breakfast food Paratha occupies the 23rd position and Delhi’s mouth-watering Chole Bhature stands 32nd.
What is Misal Pav?
Misal Pav is a popular Maharashtrian street food dish consisting of a spicy lentil curry (called “misal”) served with soft bread rolls (called “pav”). It’s often garnished with onion, tomato, and farsan, and can be served with buttermilk or dahi. Misal Pav is typically topped with a variety of fresh garnishes, including chopped onions, tomatoes, and farsan. Misal is the spicy vegetable curry, usually made with moth beans (matki) or green gram sprouts, which is consumed with soft, white bread rolls, called Pav.
Taste Atlas website describes, “It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, with lots of colours – typically red, brown, orange, and green.”
Varieties of Indian Parathas
Indian parathas can be tha plain ones which are normally consumed with a sabzi, or the stuffed ones, which are eaten with butter, dahi (curd) and pickles. Stuffed Parathas popularly include options like mashed potatoes, paneer, onions, cauliflower, cabbage, radish, methi (fenugreek leaves), mixed vegetables or the non-vegetarian Mughlai variants from Bengal stuffed which chicken or eggs.
Why is Delhi’s Chhole Bhature so popular?
Chole Bhature is particularly popular in Delhi, India. The chole (chickpeas) are cooked in rich, aromatic gravy with spices like jeera (cumin), dhania (coriander), and turmeric, providing a balance of tangy and spicy flavors. The deep-fried Bhatura, made with flour (maida), dahi (yogurt), ghee or oil, and either yeast or baking powder are fluffy and crispy, complementing the chole perfectly.
While the dish’s origins are debated, Delhi is widely considered a hub for enjoying Chole Bhature. Other cities in North India like Amritsar, Ludhiana, Chandigarh, and Lucknow also offer well-known versions of the dish.
Delhi Chole Bhature’s popularity stems from its delicious combination of flavors, accessibility, and cultural significance. It’s a beloved street food, often enjoyed as breakfast, lunch, or a snack. The dish’s origin is linked to the Punjabi community, and its affordable price point and widespread availability have made it a favourite of Delhiites for generations.
