There’s something magical about a good plate of Misal Pav, that fiery, flavorful Maharashtrian breakfast that wakes up your senses with every bite. The crunchy farsan, the spicy “kat” (curry), the soft pav buns soaking up all that masala goodness, it’s an explosion of taste that’s impossible to forget.

Born in Pune and Kolhapur, Misal Pav has long been a breakfast favourite in Maharashtra and has now travelled across India, including Hyderabad. Traditionally made from sprouted matki (moth beans), topped with spicy gravy, farsan, chopped onions, coriander, and a squeeze of lime, it’s served with butter-toasted pav. Some versions are fiery red, others tangy, but all are irresistibly comforting.

And now Hyderabad, a city that loves experimenting with flavours, has welcomed this spicy deligh

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