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Talk:Chole bhature/GA1

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Latest comment: 8 months ago by Chipmunkdavis in topic GA review

GA review

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Latest comment: 8 months ago18 comments2 people in discussion

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Nominator: Vigilantcosmicpenguin (talk · contribs) 23:05, 21 September 2025 (UTC)Reply

Reviewer: Chipmunkdavis (talk · contribs) 09:05, 6 October 2025 (UTC)Reply


Will be looking at this. The initial impression is of a short description not matching the lead text, and flatly contradicted by the body. Could you describe your considerations regarding GACR3a when nominating this article? The article has two images, both of which check out, although it is amusing to see a Kolkata image to illustrate something about Delhi, perhaps the caption can be clearer about that for those who are unaware what Kolkata is. No issues with stability. Neutrality and writing seems fine at a first read, will look into them more when checking sources. CMD (talk) 09:05, 6 October 2025 (UTC)Reply

  • Oops, didn't even notice the shortdesc. Corrected. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply
  • For the broadness criteria: I believe this article encompasses the statements of all reliable sources. I searched all the major English-language Indian newspapers as well as some food publications. I do not know Hindi or Punjabi, so I did not cite any sources in these languages, but I searched Google Scholar and Google News using machine translation, and it appears that everything covered in these languages is also covered in English sources. While the article appears short, I'll note that other GAs about food items are similarly short. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply

Short article, so I'll keep the notes together:

  • "Pindi chole" is introduced without context, what it is should be explained. Further, I am not seeing "resulting from ingredients such as amchoor or tea" in the source, which talks about Pindi chole being a separate dish. I would also suggest that a strict reading of the source says only that it was named after Rawalpindi, not necessarily that it originally originated there.
  • The Patnaik, Amit; Singh, Chowder (3 May 2019). "Fried and tested" source implies that Pindi chole and Pahadi chole are styles of Chole bhature. Is this worth mentioning, or any similar insights from other sources? Somewhat contradicts the Kunal Hindustan Times source, but that fits with the general disputes about origin etc.
    • While the Hindustan Times source does mention pindi chole as a separate dish, it also mentions it being served as part of chole bhature at a certain location, so this is not contradictory. I haven't found other sources mentioning the two styles, but I think it's worth including as part of the description of the dish. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply
  • Am not sure "possibly having spread along trade routes from West Asia" is supported by the source.
    • Corrected.
  • Nandy 2004, p. 13. is slightly misinterpreted, the more popular fast food is South Indian cuisine, not Gujarati.
    • Corrected.
  • It is probably worth mentioning the alignment with Gandhi Jayanti has no relation with the day itself, outside of it being already a holiday.
    • Rephrased.
  • Regarding Badru Deen, his status as a writer is much less relevant here than his status as the son of the supposed creator of Doubles. However, as the author (N. Jayaram seems responsible for all chapters?) agrees, this could probably be reworded attributing to him the idea that they taste very different.
    • Rewritten to state who Badru Deen was (I hadn't noticed that statement in the source). I wasn't sure whether to include Jayaram's opinion, but I think it would be an unnecessary statement as Deen's opinion is directly relevant. If you think otherwise, I'll include Jayaram. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply
  • I can't access Nacchia 2022, but is there a way to tweak the wording of "to have uniquely evolved in Trinidad and Tobago" to be a bit clearer? Evolved alone does not suggest it did not originate from something else, like Chole bhature, so perhaps the source presents other options.
  • Kaushik, Narang & Parakh 2011, p. 98. and Kundu & Dutta 2020, p. 45. check out, but it feels like the text is duplicating itself somewhat with the second paragraph in Preparation and serving. It should be possible to bring all the sources together, which seem to tell the story that it started as a breakfast food in north-west India (which is Punjab and possibly Delhi), bit as it has spread it has become a street food and fast food served at any time.
  • I could not access Priya, Saxena & Tiwari 2024, p. 1104., but can you check the piping, it feels like it should link to Vaisakhi. There should also be tweaking regarding its combination with Bladholm 2000, p. 58., as Sikh festivals and Punjabi festivals are going to significantly overlap rather than being distinct topics.
  • (On the topic of Kundu & Dutta, it feels like more could easily be taken from it, but that is beyond the GACR.)

BBC, Galanakis 2020, Ananthanarayan et al. 2019, The Statesman, Awal The New Indian Express, Manmohan ThePrint, Sreedharan The New Indian Express, Gupta, Roy & Promsivapallop 2021. all check out. Verma The Hindu and Basu Hindustan Times check out, not sure the point is entirely encycolpaedic but it seems relevant enough. I can't access Sinha 2015, p. 41., but the text seems very relevant to the title. CMD (talk) 15:36, 6 October 2025 (UTC)Reply

  • I believe the point residents widely debate which is best is relevant, as it indicates the dish's role as a cultural phenomenon in New Delhi. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply
  • @Chipmunkdavis: Thanks, I think I have addressed everything. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 20:27, 6 October 2025 (UTC)Reply
    Regarding Badru Deen, his view is hopelessly compromised, so a concurrence by a non-family member would be a great improvement.
    Added Jayaram's opinion to the statement.
    Can you double check on "resulting from ingredients such as amchoor or tea"?
    Corrected the statement about amchoor to instead say amla; must've gotten some wires crossed in my brain there.
    There is still duplication between the final paragraph of Preparation and serving and the first paragraph of Popularity.
    I don't think there is an issue with duplication, as I believe the first statement says that the dish is served as a breakfast in general and the second statement is about the ways it is popular in in North India.
    Regarding Kundu & Dutta, I would not take statistics but rather the general picture of the food being prepared by locals or those who have spent a longer time in the city. It is however, a matter for further development. CMD (talk) 02:36, 7 October 2025 (UTC)Reply
    Feel free to add a statement cited to Kundu & Dutta. I agree that it may be good to include, but I can't think of how to phrase it given a source that is mostly just statistics, and I won't put too much thought into it right now as a non-GA issue. — Vigilant Cosmic Penguin 🐧 (talk | contribs) 04:23, 7 October 2025 (UTC)Reply
    Nominator has explained their thoughts behind GACR3a. Article is short, but touches upon the main topics that seem to be covered in similar Food and drink FAs. No neutrality issues found. CMD (talk) 05:42, 7 October 2025 (UTC)Reply
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