Doubles vs Chole bhature — it’s the culinary showdown we didn’t know we needed but absolutely deserve. On one side, you’ve got Trinidadian doubles: soft, turmeric-hued bara cradling spicy channa, folded like a golden hug from the Caribbean. On the other, India’s heavyweight: the mighty chole bhature, with fluffy fried bread puffed up like it’s auditioning for the Great British Bake Off, served alongside rich, spiced chickpeas.
Both are hearty. Both are handheld. Both have legions of devoted fans from Port of Spain to Punjab — and now, Peckham to Leicester. But only one can take the crown in this friendly (and slightly messy) battle of textures, tang, and tradition. So grab a napkin and let’s dig in.
A Quick History: From Temple Offerings to Street Corners
Let’s start with doubles. Born in Trinidad in the 1930s, this iconic snack was the brainchild of Emamool Deen (affectionately known as “Mama Deen”), who adapted Indian bara and curried channa into a grab-and-go bite for hungry locals. Rooted in the Indo-Caribbean community, doubles blend Indian culinary heritage with Caribbean flair- spicy, zesty, and born for bustling streets and Carnival-fuelled sunrises.
Chole bhature, meanwhile, hails from North India, particularly Delhi and Punjab, and has long been a beloved part of Sunday brunches and temple visits. The pairing of spicy chickpeas (chole) with puffed deep-fried bread (bhature) is said to have originated as temple food, but soon spilled out onto the streets, served from roadside stalls in portions big enough to make you rethink dinner plans.
The Anatomy of a Bite
Let’s break it down — or rather, bite it down.
Doubles:
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Bara: soft, pillowy flatbreads made with flour, turmeric, and a whisper of yeast
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Channa: curried chickpeas simmered with cumin, garlic, and pepper
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Toppings: tamarind sauce, cucumber chutney, pepper sauce (if you’re brave)
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Texture: saucy, tangy, just messy enough to require a skillful fold-and-dodge manoeuvre
Chole Bhature:
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Bhature: deep-fried fermented dough — airy, chewy, and golden
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Chole: spiced chickpeas cooked in a thick, tomato-rich gravy
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Extras: raw onion, pickles, green chutney, and sometimes a side of raita or aloo
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Texture: crispy edges, fluffy interiors, and bold, earthy spice with every bite
One is portable perfection. The other is a plate-filling feast. Think of doubles as a food truck hit and chole bhature as a full-blown sit-down affair.
Flavour Showdown: Who Brings the Heat?
When it comes to flavour, both dishes are knockout performers — but with different accents.
Doubles are all about balance. The chickpeas bring earthy depth, while tamarind adds sharp sweetness and pepper sauce delivers the punch. You get a lot of flavour from a small parcel — sweet, savoury, sour, and spicy all in one go. It’s what you’d call “a vibe” on the palate.
Chole bhature, meanwhile, doesn’t hold back. The chickpeas are bold, with ginger, garlic, garam masala, amchur (dried mango powder), and sometimes even tea used to deepen the colour and taste.
Nutrition: Let’s Be Honest
Neither of these is winning health food of the year — and that’s OK. Street food isn’t here to count calories; it’s here to make hearts (and bellies) happy.
Doubles are lighter in portion and oil, with protein-packed chickpeas and a softer fry on the bara. Some even argue that with all that tamarind and cucumber, it leans into the “healthy-ish” camp.
Chole bhature, however, leans luxuriously into indulgence. The bhature is deep-fried, the chickpeas rich in ghee or oil. It’s hearty, filling, and more of a weekend warrior than weekday lunchbox.
Let’s just agree both are cheat-day champions.
Where to Find Them in the UK
You don’t have to book a flight to Delhi or Port of Spain to get your fix. Thanks to the UK’s brilliant diasporas, both doubles and chole bhature can be found in pockets of culinary magic across the country.
For Doubles:
1. LIMIN’ (South Bank, London)
A vibrant Caribbean hub led by Chef Sham Mahabir, serving authentic Trinidadian doubles all day in a lively, beach‑club atmosphere.
2. Island Delight (Birmingham)
While primarily a food supplier and pop‑up provider, their Jamaican patties enter the doubles space via community events.
For Chole Bhature:
1. Dishoom (Multiple UK locations: London, Birmingham, Manchester, Edinburgh)
A polished, Bombay-inspired take on Punjabi comfort food — Dishoom’s chole bhature is a beloved staple, consistently delivering bold, balanced flavours.
2. Southall Market stalls – including places like Rita’s Chilli Chaat Corner, which is actively recommended for chole bhature among locals.
3. The Tava Shop (Croydon & Sutton) – A beloved local destination in South London specialising in Indian street food. Their chole bhature is slow-cooked, aromatic, and served with freshly fried bhature—much like a Punjabi breakfast experience at home.
Which One’s Winning the Popularity Contest?
When it comes to global fame, chole bhature might have a slight edge, and it’s not just because of its rich, satisfying taste. This dish has long basked in the spotlight of Bollywood films, Instagram food reels, and the menus of nearly every Indian restaurant around the globe. From Delhi’s bustling dhabas to London’s high-end Indian brasseries, chole bhature is a staple, bold, comforting, and known to cure both heartbreak and hangovers. It’s got swagger, sure, but also staying power. The kind of dish that turns up at temple fairs and five-star buffets alike, without skipping a beat.
Doubles, on the other hand, are the street food underdog that’s quietly gone global. What started as a humble Trini breakfast snack has evolved into a cult classic, especially in diaspora hubs like London, Toronto, and New York. They’re not just a bite; they’re a vibe. Doubles have marched their way into Notting Hill Carnival line-ups, popped up in Brixton’s indie food markets, and even strutted into vegan pop-ups and hipster brunch menus. The appeal? They’re messy, spicy, affordable, and packed with soul.
It’s a bit like comparing a Grammy-winning chart-topper to an underground mixtape that true fans swear by. Chole bhature is your timeless hit, always on the playlist. Doubles are the deep cut that leaves you hooked after one bite.
In the end, popularity isn’t always about the numbers. It’s about love, legacy, and how loudly your tastebuds cheer. And in that sense, both dishes are winners, depending on which queue you’re in and how hungry you are.
Our Verdict (Because You Knew This Was Coming)
If you’re after something light, zesty, and packed with Caribbean sunshine, it’s doubles all the way. Great for brunch, street eats, or lining your stomach before a Carnival lime.
But if you want to settle in for a soul-satisfying feast that sticks to your ribs and warms your heart — Chole bhature reigns supreme.
Still, we’re not here to pick sides. Why not both? Doubles for lunch, chole bhature for dinner. Or even better — bring both to your next Indo-Caribbean food festival and let the crowd decide.
Final Thoughts: Two Cultures, One Love for Chickpeas
Doubles vs chole bhature isn’t just a foodie face-off, it’s a celebration of shared roots and evolving tastes. These dishes may come from opposite sides of the world, but they’re united by history, heritage, and the humble chickpea.
So next time you’re faced with the delicious dilemma of which to order, just remember: there’s no wrong answer. Only more reasons to explore, eat, and appreciate the magic of street food done right.
Want more culinary showdowns and cultural mash-ups? Follow us at currybien.co.uk/ for spicy stories, kitchen inspiration, and all the chutney-dripping gossip from the Indo-Caribbean food scene.
