Chole bhature, a cherished North Indian dish, traces its origins to the tumultuous period of the 1947 Partition. Amidst the mass migration and upheaval, Punjabi refugees brought with them not just their belongings but also their culinary traditions. Among them was Peshori Lal Lamba, a refugee from Lahore, who introduced Delhi to this iconic dish at his Kwality restaurant in Connaught Place. Similarly, Sita Ram and his son Diwan Chand began serving chole bhature on a bicycle in 1950, eventually establishing the renowned Sita Ram Diwan Chand eatery.

The dish combines spicy chickpea curry (chole) with deep-fried bread (bhature), offering a hearty and flavorful meal. Over time, it became a staple in Delhi's street food scene, representing the resilience and adaptability of the refugee community. Today, chole bhature is enjoyed across India, transcending its origins to become a symbol of unity and shared heritage.