TasteAtlas, an online platform dedicated to exploring the world's diverse culinary offerings, has recently unveiled a compilation that might raise a few eyebrows among food enthusiasts.
This assortment highlights Indian street foods that have garnered the lowest ratings according to TasteAtlas' evaluation. Leading this intriguing lineup is Maharashtra's much-celebrated Dahi Puri.
However, the twist lies in the statistics - these rankings stem from a pool of 2,508 ratings, of which a subset of 1,773 was validated and deemed credible by TasteAtlas as of August 17.
The second slot is occupied by Sev, an inherently spicy snack originating from Madhya Pradesh. Crafted from a blend of gram flour and an assortment of spices, Sev's presence among the lowest-rated street foods is surprising.
Following closely is Gujarat's beloved Dabeli, a savoury treat that melds mashed potatoes, select spices, and toasted ladi pav buns into a unique gastronomic experience.
In fourth place emerges the Bombay Sandwich, an iconic creation from the bustling streets of Mumbai. Layered between slices of bread is a blend of vegetables and spices, a representation of the city's vibrant food culture.
Further down the list, the fifth, sixth, and seventh positions are filled by Egg Bhurji, Dahi Vada, and Sabudana Vada, underscoring the array of dishes that haven't resonated as strongly with TasteAtlas' reviewers.
Papri Chaat, renowned across North India, Pakistan, and Bangladesh, finds itself in the eighth spot. Despite its popularity in the region, the dish didn't quite meet the expectations of TasteAtlas' discerning critics. North India's traditional Gobi Paratha, a stuffed flatbread featuring cauliflower, holds the ninth position, displaying the diversity of opinions regarding even well-established classics.
The culinary journey through this list concludes with the tenth and final entry: Bonda. This mini fried snack secures the last spot, leaving us with an assortment of street foods that have left a varied impression on TasteAtlas' reviewers and highlighting the subjectivity inherent in the world of gastronomy.
