Misal pav, a spicy and flavorful Maharashtrian breakfast dish, has earned a spot on the international stage by securing the 18th position on TasteAtlas’ prestigious list of the 50 best breakfasts in the world. This recognition brings pride to Indian food lovers, with other classic favorites like paratha and chole bhature also making the cut at 23rd and 32nd positions, respectively.
TasteAtlas, a globally recognized guide for traditional foods and culinary travel, released the updated rankings on June 8 through their official Instagram page. Turkey’s rich breakfast spread, Kahvalti, topped the chart, followed by Serbia’s Komplet Lepinja. However, the inclusion of Indian dishes like misal pav, paratha, and chole bhature highlights the diversity and popularity of Indian morning meals on a global platform.
The rankings sparked conversations online. While many celebrated the recognition of Indian breakfasts, others questioned the absence of iconic South Indian dishes like idli and dosa. Some users also expressed surprise over the lack of mention of the traditional English breakfast. Despite differing opinions, misal’s presence in the top 20 signals a growing global appreciation for Indian street food culture.
Misal pav is not just a dish—it’s a sensory explosion. It blends spicy sprouts curry with crunchy farsan, topped with onions, coriander, and a splash of lemon, served alongside fluffy pav buns. The dish represents the vibrancy of Maharashtrian cuisine and is beloved for its bold flavors.
Want to recreate this iconic dish at home? Here’s a simple misal pav recipe you can try:
Ingredients:
- 1 cup sprouted brown gram (matki)
- 1 cup sprouted green gram (moong)
- 3 tablespoons oil
- 1 medium onion (finely chopped)
- ¼ teaspoon asafoetida
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- 10-12 curry leaves
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chilli powder
- Salt to taste
- 3 green chillies (chopped)
- 8-10 coriander sprigs (plus more for garnish)
- ½ cup farsan
- 2 tablespoons finely chopped onion
- Juice of ½ lemon
- Pav (for serving)
Method:
Heat oil in a non-stick pan. Add asafoetida, mustard seeds, and chopped onions. Sauté for a few minutes until golden. Add turmeric powder, curry leaves, and both sprouted grams. Stir in coriander powder, cumin powder, and ginger-garlic paste. Mix well. Add red chilli powder, 3 cups of water, and salt. Cover and cook for 2 minutes. Then, add green chillies and coriander sprigs. Cook covered for another 5-7 minutes. Transfer to a serving bowl, garnish with farsan, chopped onions, lemon juice, and fresh coriander. Serve hot with pav.
This culinary triumph not only honors the roots of Indian flavors but also positions traditional dishes like misal pav among the world’s most cherished breakfasts.
