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Indian Express
2 days ago
- General
- Indian Express
Misal grabs 18th spot in TasteAtlas' ‘50 Best Breakfasts' list; how this humble Maharashtrian dish became a symbol of pride
Misal, chole bhature, and paratha, three beloved staples from Indian kitchens, have been named among the 50 Best Breakfasts in the World, as per the latest list released by TasteAtlas, a global food and travel guide. Misal secured the 18th spot, while paratha came in at 23rd, and chole bhature came in at 32nd. 'These are the best breakfasts of the world!' the caption mentions. While Turkey's Kahvaltı secured the top position, followed by Serbia's Komplet Lepinja, the recognition of Misal, chole bhature, and paratha reflects how deeply comforting and culturally significant Indian breakfasts are. Misal, a fiery and flavourful curry made with sprouted moth beans, topped with farsan and chopped onions, is often served with pav and a slice of lemon. Originally from Maharashtra, this dish is known for its spicy, tangy punch and regional variations. Its roots go beyond taste — it's a reflection of humble ingredients transformed into a hearty, energising start to the day. Alok Singh, expert on food history and science at Diga Organics, tells 'Misal's popularity stems from its deep roots in Maharashtrian working-class culture. It originated as a nourishing, protein-rich breakfast that provided lasting energy to labourers and farmers, especially in rural regions like Kolhapur. The combination of sprouted legumes, spicy gravy, farsan, and pav made it affordable and sustaining. Over time, misal evolved into a cultural staple, served in homes, canteens, and street stalls across the state.' A post shared by TasteAtlas (@tasteatlas) Its popularity is also linked to how it combines Maharashtra's love for spice, layered textures, and community-style eating. Even today, he says that a plate of misal is 'more than food; it's a symbol of regional pride, heritage, and hospitality.' The two most common variations are Kolhapuri and Puneri. Singh mentions that Kolhapuri misal is known for its fiery spice levels and robust flavour profile, reflecting the bold culinary traditions of southern Maharashtra. Puneri misal, on the other hand, is milder, slightly sweet, and often garnished with yoghurt, mirroring Pune's more subdued and refined palate. 'These variations reflect not just regional taste preferences but also each region's lifestyle, climate, and food philosophies. For instance, hotter regions often lean into spicier foods, while urban centers like Pune adapt traditional recipes with modern moderation. This diversity within a single dish like Misal showcases Maharashtra's rich culinary pluralism and its ability to localise flavour without compromising identity,' he informs. Preserving traditional cooking methods and ingredients is vital, not just for culinary heritage, but also for public health. Singh explains, 'The original Misal recipe uses sprouted moth beans, which are high in plant-based protein, fibre, and micronutrients. The preparation involves slow cooking, use of homemade spices, and minimal processing, all of which contribute to better nutrition.' He adds that as Indian breakfasts like Misal receive global attention, there's a risk of commercial versions diluting their nutritional value in favor of convenience. Preserving authenticity ensures that these dishes remain wholesome and rooted in local food wisdom. It also supports regional farmers and small-scale spice producers who form the backbone of India's food ecosystem. 'In a time where highly processed foods are linked to metabolic disorders, going back to our roots, literally and figuratively, could be one of the best health decisions we make as a society,' says the expert.
Time of India
24-04-2025
- Lifestyle
- Time of India
Chennai lab set to give iconic Kolhapuri chappal a makeover
Kolhapuri chappal CHENNAI: The iconic Kolhapuri chappal is set for a chic revamp. Artisans from Maharashtra's Kolhapur are collaborating with Chennai-based Central Leather Research Institute to introduce fresh design elements of the handcrafted chappal known for its intricate design, and train artisans in time-saving techniques. The aim is to scale up production, modernise products without compromising on quality and encourage exports. CLRI has signed an MoU with Kolhapur-based Kalapuri Foundation which supports 200 families engaged in chappal-making. Aparna Chavan, co-founder of Kalapuri Foundation, said the 700-year-old craft, whose practitioners still use traditional techniques, faces key challenges such as stiff leather making it uncomfortable for prolonged wear, the absence of anti-slip soles and colour bleeding. Production is also seasonal, as leather catches fungus during the monsoon. 'CLRI's technical expertise will help us find practical solutions — from improving raw material and comfort to introducing new designs and upskilling artisans — so the craft can scale and artisans can earn a stable livelihood year-round. Awareness programmes can also attract youngsters back to revive the dying chappal industry,' she said. In 2019, Kolhapuri chappals produced in Maharashtra's Kolhapur, Sangli, Satara and Solapur districts and Karnataka's Bijapur, Bagalkot, Dharwad and Belgaum districts were granted a Geographical Indication (GI) tag. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Free P2,000 GCash eGift UnionBank Credit Card Apply Now Undo Traditionally, the chappals are made with leather processed through bag tanning, a 120-day vegetable tanning method. The standard red design often bleeds when in contact with water, affecting durability and visual appeal. 'New technologies can produce quality leather in just 1-2 days. Our focus is to train artisans to use this leather, preserve quality, and infuse fresh designs from their facilities,' said CLRI director K J Sreeram. One hundred artisans will train in Kolhapur to adapt traditional craftsmanship to modern production techniques, enhancing functionality and design. CLRI will also explore organic alternatives, cushioning options such as polyurethane foam and add modern embellishments such as gemstones and metallic accessories to appeal to younger customers. 'The artisans already have traditional skills — what we aim to do is enhance those with mechanical operations, design innovation and creative development,' said S Mathivanan, head, Shoe & Product Design Centre, CLRI. 'Our aim is to help artisans increase productivity and income while ensuring the traditional essence of Kolhapuris is not lost.'
