Latest news with #TasteAtlas
Hindustan Times
4 days ago
- Entertainment
- Hindustan Times
Misal Pav gains top marks in world's best breakfast; chef what makes this Maharashtrian dish so beloved
ing Misal pav needs not introduction, and this Maharashtrian breakfast staple has found fans across the world as TasteAtlas ranked it #18 on their list of 'Top 50 Best Breakfasts'. This dish has four main components - the usal, which is the vegetable base made with sprouted matki, moong or chana; the tarri or a spicy oil-based gravy, along with the soft, buttery pav that is enjoyed with several dishes in Maharashtra, and the farsan. Missal is usually accompanied by finely chopped onions, a lemon wedge and a garnish of coriander. Chef Reetu Uday Kugaji says, 'This Maharashtrian delicacy is not just a street food, but an emotion. It can be eaten as a quick snack or as a fulfilling lunch or dinner. Misal is enjoyed piping hot with the rassa, the liquidy curry that is literally served in buckets. It is also important to note that misal pav is always served with farsan, if not, the dish is called usal pav.' This humble dish finds its roots in rural Maharashtra, especially among the Maratha and Kunbi communities. It is a simple but protein-rich meal made from sprouted moth beans (matki) and other easily available ingredients like onions, chilies, and basic spices. 'Misal pav is a burst of flavours and texture,' shares Chef Reetu. 'Misal embodies the spirit of community and celebration, as it is often served during festive mornings or family gatherings,' says Chef Pradeep Rao, Executive Chef, Conrad Pune, adding that it has a 'complex layers of spice and crunch that mirrors the diverse lifestyle of the region and deeply resonates with locals and visitors alike.' A post shared by The Fuchsia Loft (@ Taking inspiration from the 'bold flavors of Kolhapuri Misal and Mexican tacos', Chef Krish from The Fuchsia Loft, Mumbai, created the Misal Birria Tacos. 'There are so many similarities between Indian and global cuisines, and the hero is the humble Kolhapuri missal which is a nostalgic childhood favourite.' He also mentions that the birria broth that accompanies the taco is similar to the tari gravy used in the missal. 'The taco creates the perfect vessel for dunking and giving the perfect and satisfying mouthfeel,' he adds. Two other Indian dishes that were also ranked in this list are North Indian favourites, paratha and chole bhature. These quintessential breakfast options found a spot on 23 and 32, respectively. While parathas are popular in Punjab, they are loved across the country. These thick stuffed rotis are usually paired with curd, pickle and a dollop of white butter. From mashed potato to grated paneer, and even leftover sabzis or dals, parathas are easy to whip up and forgiving about techniques. On the other hand, chole bhature has reigned over kitchens and the hearts of Indians for a long time. Fluffy, deep fried bhature paired with chickpeas that are packed with bold and tangy flavour, this dish is all about foodie indulgence.
Hindustan Times
12-06-2025
- Hindustan Times
Misal ranks among world's 'best breakfasts': A step-by-step guide to crack the Maharashtrian recipe in your kitchen
Taste Atlas' latest list ranking the 'best breakfasts' around the world, features India at not one but three spots! The flavour-packed Marathi misal comes in at an impressive number 18, followed by the versatile paratha at 23 and the forever favourite chole bhature at 32. A post shared by TasteAtlas (@tasteatlas) With misal leading India in this list, try this recipe out for the ultimate spice-packed mid-week flavour punch. Ingredients: For cooking sprouts — moth bean sprouts - 2 cups, cubed potatoes - 2, turmeric powder - 1/2tsp, salt - 1/2tsp, water - 3 cups; for usal (sprouts curry) — finely chopped onion - 1, chopped green chillies - 1 to 2, ginger-garlic paste - 1 to 1.5tbsps, mustard seeds - 1tsp, cumin seeds - 1tsp, curry leaves - 10 to 12, goda masala/kala masala - 1 to 1.5tbsps, red chilli powder - 1/2tsp, turmeric powder - 1/tsp, coriander powder - 1tsp, cumin powder - 1tsp, tamarind - 1.5tsps, water - 3/4 to 1 cup, oil - 3tbsps, salt to taste, for the misal pav — pav - 8 to 10, finely chopped onions - 1/2 cup, finely chopped tomatoes - 1/2 cup, thick sev or farsan - 1/2 to 1 cup, lemon/lime - 1, chopped coriander leaves - 1/3 cup, beaten curd - 1 cup (optional) Method: Rinse the moth bean sprouts a few times in running water. Drain this water and then pressure cook the sprouts, cubed potatoes turmeric powder and salt with fresh water for 2 to 3 whistles. Meanwhile soak the tamarind in 1/2 or 1/3 cup warm water for 25 to 30 minutes. After half an hour, squeeze out the water to retain the tamarind pulp. For the usal, heat oil in a pan and let the mustard seeds and cumin seeds pop. Add the chopped onions and saute till translucent, following this up with the curry leaves, ginger-garlic paste and green chilies. Saute till all the raw aroma goes away. Add the turmeric powder, coriander powder, cumin powder, red chili powder and goda masala with the tamarind pulp. Add the pressure cooked sprouts and potatoes sans the water. Adjust the water based on the consistency you want for the usal. Season with salt and simmer for 8 to 10 minutes on low heat, occasionally stirring. Garnish with coriander leaves and add a little sugar for some sweetness. Te usal must be served with the pav, the former topped with the chopped onions, tomatoes, farsan and a dash of lemon. (recipe from Dassana's Veg Recipes) Is your mouth already watering — because ours definitely is!
Rakyat Post
12-06-2025
- Entertainment
- Rakyat Post
Char Kuey Teow Gets Snubbed While Muar's Mee Bandung Storms Global Top 5
Subscribe to our FREE The international food scene just got a reality check courtesy of TasteAtlas's 2024/2025 global noodle rankings, and Malaysia is having the last laugh with eight entries in the top 100. Leading the charge is Mee Bandung from Muar, Johor, which bulldozed its way to fifth place worldwide with a stellar 4.6 rating—leaving food snobs everywhere scrambling to Google 'what the hell is Mee Bandung?' But here's the kicker that's got Malaysian food lovers doing double-takes: Char Kuey Teow, the smoky wok-kissed legend that's supposedly conquered 'many taste buds,' didn't even crack the list. That's right—the dish that food tourists pilgrimage to Penang for was ghosted entirely. The Muar Marvel That Nobody Saw Coming While everyone was busy hyping up Penang's street food scene, this unassuming bowl from Muar was quietly perfecting its game. Mee Bandung isn't just noodles—it's a masterclass in flavour engineering. Yellow noodles swimming in a thick, spicy sauce made from chillies, onions, shrimp paste, and dried shrimp, loaded with halved hard-boiled eggs, prawns, fish cakes, and vegetables. Sometimes beef joins the party, and a squeeze of lime juice provides the perfect acidic punctuation. The name itself tells the story: 'Bandung' means 'mixed' or 'paired'—nothing to do with the Indonesian city, despite what your geography teacher might have told you. It's all about the art of combination, taking disparate ingredients and creating something greater than the sum of its parts. Malaysia's Noodle Domination The full Malaysian invasion of the Mee Bandung (5th, 4.6) – The Muar champion East Coast Laksam (27th, 4.4) – Kelantan and Terengganu's thick, coconut-rich contribution Curry Mee (49th, 4.2) – Because coconut milk makes everything better Maggi Goreng (58th, 4.2) – Instant noodles elevated to an art form Penang Hokkien Mee (62nd, 4.2) – The dark, prawn-stock beauty Penang Assam Laksa (67th, 4.1) – Sour, fishy, and absolutely addictive Mee Rebus (73rd, 4.1) – Sweet potato starch never tasted so good Tai Lok Mee (92nd, 4.0) – Central and Southern Malaysia's sleeper hit This is what noodle domination looks like when Malaysia claims eight spots in the world's top 100, proving that the best bowls aren't always the most famous ones. (Pix: Fernando Fong) The Char Kuey Teow Mystery The absence of Char Kuey Teow from this list is the culinary equivalent of leaving The Beatles off a greatest bands ranking. This is the dish that food bloggers write love letters about, that the late American chef and author Anthony Bourdain practically genuflected before, that has spawned countless 'best of' lists across Southeast Asia. So what happened? Did the people who left their ratings on various dishes miss the memo about Did they not get the smoky, slightly charred noodles with Chinese sausage, prawns, and bean sprouts? Or is Char Kuey Teow simply too cool for international validation? Nothing captures the authentic local kopitiam dining experience than a steaming plate of Char Kuey Teow. (Pix: Fernando Fong) What This Really Says This ranking isn't just about noodles—it's about Malaysia's food culture finally getting its due on the global stage. For too long, Malaysian cuisine has been overshadowed by its more famous neighbours, but this list proves what locals have always known: some of the world's best eating happens at plastic tables under zinc roofs. A comforting bowl of traditional 'lai fun' rice noodle soup in Gopeng, Perak, in clear, aromatic broth with tender pieces of pork lard and fresh green onions. (Pix: Fernando Fong) The fact that Mee Bandung—a dish many international food lovers have never heard of—outranked countless 'famous' noodle dishes from around the world speaks to the depth and sophistication of Malaysian hawker culture. These aren't just cheap eats; they're generations of culinary refinement. The Char Kuey Teow snub, meanwhile, might be the best thing that ever happened to it as nothing says 'authentic local secret' like being ignored by international food rankings. While tourists chase Instagram-worthy bowls, locals know where the real magic happens. READ MORE : READ MORE : READ MORE : Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
India Today
11-06-2025
- Lifestyle
- India Today
Misal, Chole Bhature make India proud. Desi breakfasts crack TasteAtlas' Top 50
At a time when everyone is obsessing over croissants and avocado toast as the best breakfast options, flavorful Indian breakfasts are finally getting their moment in the global sun. In its latest edition of the 50 Best Breakfasts in the World, food guide TasteAtlas has named three Indian staples among the top contenders: Misal, Chole Bhature, and takes the crown Misal pav. (Photo: Unsplash) advertisementA Maharashtra staple, Misal is a spicy, sprout-based curry typically served with pav, farsan, onions, and a squeeze of lime. It has been ranked #9 globally. We can only call this dish one with a burst of flavours that will make you sweat, but you'll still ask for rising popularity on Instagram and street food shows may have helped bring it into the international spotlight, but locals will tell you—it's been a breakfast of champions for decades. Tumhi sahamat ahat ka?Balle balle for Chole Bhature Chole Bhature. (Photo: Unsplash) At #15 is the iconic Chole Bhature, fluffy fried bread paired with robust, tangy chickpeas. For Delhiites, it has been their OG breakfast option, and they can't (and everyone, actually) stop raving about it, and for obvious reasons. Be it on the streets of Old Delhi or in the kitchen of any Punjabi household, it has reigned there for ages The versatile OG Paratha. (Photo: Unsplash) advertisementYou can call it a North Indian staple, but parathas are enjoyed with some or the other kind of stuffing across the country. Taking the #25 spot, parathas are usually paired with curd, pickle, or even a dollop of butter. And there is no denying that parathas are the OG desi breakfast the kind of breakfast that makes you want to take a nap immediately after—which is honestly, part of its charm.A bigger win for Indian foodThe TasteAtlas ranking is based on audience votes and expert reviews, making it a bit of a global popularity poll. That Indian street breakfasts have elbowed their way into a list often dominated by European and East Asian staples is telling. People are waking up (literally) to the vibrancy of Indian Reel
India.com
10-06-2025
- General
- India.com
Three Indian Dishes Ranked Among World's Best 50 Breakfasts, Third Might Surprise You!
India's morning flavors are making waves on the global stage, and foodies have reason to celebrate. TasteAtlas, the internationally recognised food and travel guide, has just released its much-awaited list of the '50 Best Breakfasts in the World,' and THREE Indian classics have carved out a place among the global elite. From the fiery streets of Maharashtra to the bustling lanes of Delhi and the homely kitchens of North India, Misal Pav, Paratha, and Chole Bhature have earned well-deserved spots in the top rankings. These dishes aren't just about taste, they represent culture, community, and comfort. Here's a look at why these iconic Indian breakfasts have taken the world by storm. Ranked #18: Misal Pav- Maharashtra's Fiery Masterpiece Spicy, crunchy, colorful, and comforting, Misal Pav is a dish that packs a punch with every bite. Ranked 18th on the list, this Maharashtrian delicacy is a flavorful mix of spicy sprouted bean curry (misal), topped with crunchy farsan, fresh onions, coriander, and a dash of lemon, served with buttered pav (bread rolls). According to TasteAtlas, "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, typically red, brown, orange, and green." Often consumed as a breakfast, snack, or brunch, Misal Pav is not just a dish, it's a morning ritual in many Maharashtrian households and eateries. Ranked #23: Paratha- The North Indian Breakfast Essential Coming in at #23, Paratha isn't just a meal, it's an emotion. Whether stuffed with spiced potatoes, cauliflower, paneer, or just plain layered with ghee, parathas are versatile, hearty, and deeply satisfying. A staple in North Indian homes, this dish is often served with yogurt, pickles, and a dollop of butter. What makes parathas special is their adaptability, each region has its own version, from the flaky lachha parathas of Punjab to the thick, crispy variants found in UP and Bihar. Paratha's place in the global breakfast scene is well-earned; it's comfort food at its finest. Ranked #32: Chole Bhature- Delhi's Street Food Superstar At #32, Chole Bhature is as indulgent as breakfast can get. A fluffy, deep-fried bhature served with spicy chickpea curry (chole), it's a beloved dish across North India, especially Delhi. Often eaten on weekends or special occasions, it combines rich flavors and satisfying textures that leave you full, and happy, for hours. It's street food at its most iconic, and its inclusion in the global list reflects just how universally delicious it is. More Indian Favorites in the Extended List While TasteAtlas' Instagram post revealed the top 50, their website featured extended rankings up to 100, with even more Indian dishes making the cut. Dishes like Nihari, Shrikhand, and Palak Paneer proudly represent India's culinary depth and variety in the breakfast space. TasteAtlas has previously recognised Indian breads and curries in their world rankings, and this continued appreciation showcases India's growing influence on the global food map. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Why This Recognition Matters This isn't just a list, it's a celebration of how Indian cuisine is earning its rightful place on global breakfast tables. These dishes showcase the rich tapestry of Indian flavors, spices, textures, traditions, and stories passed down through generations. In a world where food is increasingly connecting cultures, India's breakfast dishes stand out not just for taste but for the joy and nostalgia they serve with every bite. So next time you dig into a plate of Misal Pav, roll up a hot paratha, or enjoy the spicy-satisfying chaos of Chole Bhature, remember, you're not just eating breakfast, you're experiencing a slice of India that the world has come to admire. Hungry yet? You're not alone.
