October 26, 2025

Who doesn’t drool over a hot, fluffy bhatura paired with spicy chhole? In Delhi, this combo is a Sunday morning ritual, a comfort food that’s loved by locals and visitors alike. Picture this: a warm brown paper packet with golden bhature, chhole overflowing, topped with tangy pickled carrots, green chillies, fresh onions, ginger slices, and a sprinkle of amla. Delhiites are fiercely loyal to their favourite chhole bhature shops, just like they never change their barber or tailor, says food historian Pushpesh Pant. The origin of chhole bhature isn’t pinned down to a single date. Chickpeas, or chhole, have been in India since Vedic times, even mentioned in sacred texts like Yajurveda. But the bhatura came to Delhi’s food culture much later. According to the TV series Raja Rasoi Aur Kahaniyaan, chickpeas were eaten in India over 2,500 years ago, dating back to the Indus Valley Civilisation. The special kabuli chana was introduced around 200 years ago by the British. Famous food writers and historians confirm that chickpeas were used in medieval dishes and the Mughal courts. Before the Partition of India, chhole bhature found strong roots in Delhi. Famous names like Kwality, Havmore, and Gulati started near India Gate and later moved to Pandara Road. Paharganj, then a quiet area, saw pioneers like Nand Lal and Sita Ram setting up their shops nearly a hundred years ago. Nagpal Chhole Bhature came later, in 1996, joining the league of legends. Searching for the best chhole bhature in Delhi brings up famous joints like Kwality, Sita Ram Diwan Chand, and Nagpal’s again and again. Puneet Kohli from Sita Ram Diwan Chand says, "Har mohalle ka ek hero hai. Aur har kisi ki soch yahi hai, ‘Main uske khaati hun toh ussi ke khaungi.’" Meaning, everyone has their hero joint and stays loyal to it. The magic behind these famous shops is consistency. Divij Lamba of Kwality explains, “Our recipe has been absolutely unmodified since the very beginning… Only a handful of people know it from start to finish.” His family ensures the taste never changes because it’s not just food, but people’s emotions they are serving. For many, a plate of chhole bhature is a treasure chest of memories. Rohit Nagpal shares how people skip college just to eat it, families make it their Sunday ritual, and Non-Resident Indians (NRIs) make it their first stop in Delhi. Cricket star Virat Kohli once said, "Main thele pe jaunga aur chhole bhature khaunga, jo ungli maar ke phuss karne padey" – he’d go straight to a street stall for the finger-licking delight! Delhi’s chhole bhature traveled from local lanes to global fame. From Salman Khan’s farmhouse in Panvel to weddings in Barcelona, this dish is the ambassador of Delhi’s food culture. Many visitors, Indian and foreign, chase this delicious combo. Aussies like chef Sarah Todd were “blown away” by Sita Ram Diwan Chand’s golden, pillowy bhatura – a taste and texture combo that won her heart instantly. Even with health trends rising, chhole bhature remains a tempting treat. Popular joints keep serving the traditional recipe but advise: "Eat it as a cheat meal." Puneet laughs, “If you’ve eaten two bhature, there’s no need for more!” Divij adds, “It is okay to indulge sometimes. Of course, it is not something which should be had every day.” Rohit also says their version is lighter and less oily, so even those cautious about health can enjoy a plate. In Delhi, the sizzling sound of bhaturas puffing in hot oil is more than breakfast; it’s the city’s loudest hunger alarm, calling everyone to taste a piece of history wrapped in crispy, spicy goodness.

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Tags: Chhole bhature, Delhi food, Street food, Paharganj, Food heritage, Food culture,