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"Even though it originated in delhi and surrounding areas"
lol delhi has just recently become independent land, delhi has been part of of historical punjab, and second "and surrounding area"if u want to talk about modern delhi then lol it is surrounded by P-U-N-J-A-Blol what a funny guy dosent even noe about his own historyMandeep 619 (talk)06:53, 30 December 2008 (UTC)[reply]
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This review istranscluded fromTalk:Bhatura/GA1. The edit link for this section can be used to add comments to the review.
The article is well-sourced and clear but does not yet meet the Good Article criteria due to lack of historical and regional context, a short lead, and limited depth in coverage. These are fixable issues, so I am placing the nomination on hold for up to seven days for improvement.Crystalite13 (talk·contribs)05:19, 10 October 2025 (UTC)[reply]
@Crystalite13: Hi, thanks for reviewing. I'll address each of your points:
Regarding "historical and regional context", I can't find any reliable sources about this. I mention in the article that the bread has existed since ancient times; there are no sources that say anything more.
I do not think the lead is too short. The body is only five paragraphs, so it wouldn't make sense for the lead to be longer than it is.
While the article appears to have limited coverage, I believe it 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. Also, I'll note that other GAs about food items are similarly short.
Thanks for the response and for checking those sources. I understand that information in English may be limited, but even a brief note acknowledging the lack of historical documentation would help satisfy completeness. Expanding the lead slightly to summarize what’s already in the body should also address the balance concern. Once those are done, the article should be close to GA standards. I wish you best of luck :)Crystalite13 (talk)20:04, 10 October 2025 (UTC)[reply]
@Crystalite13: I cannot add a "note acknowledging the lack of historical documentation" as there are no reliable sources mentioning this statement. As for the lead, are there any specific concerns you have? I personally think the lead mentions all the key points, and I don't want the lead to be too long, so I'll only add your suggestions.— Vigilant Cosmic Penguin 🐧 (talk |contribs)02:30, 11 October 2025 (UTC)[reply]
Fair, I agree it’s best not to include unsourced claims. You could instead clarify that historical details are not well documented or poorly recorded in available sources; that would accurately reflect the gap without asserting new information.
For the lead, a single additional sentence summarizing its cultural or regional relevance should be enough to balance it out. Once those are added, I think the article will meet GA criteria.Crystalite13 (talk)20:37, 11 October 2025 (UTC)[reply]
I have added a sentence to the lead about cultural significance. I still think I cannot add a statement about the lack of documentation; as I said, this is a statement that would require a source. Also, just to make sure: did you remember to do a spotcheck of sources? I would suggest listing the sources you've checked, just to make it obvious that you did so.— Vigilant Cosmic Penguin 🐧 (talk |contribs)02:19, 12 October 2025 (UTC)[reply]
The added sentence works well with the lead. I agree there’s no need to add an unsourced statement about documentation. Good idea on the spotcheck; I'll note it here shortly.Crystalite13 (talk)15:03, 13 October 2025 (UTC)[reply]
Spotcheck:
Plagirism
Using Earwig's Copyvio Detector, I checked the page and there was very little percent of similarity, so that's good.
Ref checking
Ref 10 — CABI Invasive Species Compendium correctly supports the statement on fermentation and lactic acid bacteria.
Ref 19 — The Hindu article by Vasundhara Chauhan verifies the description of bhatura’s texture and oil absorption.
Ref 23 — The cited food culture source confirms wheat-based foods becoming popular in South India in the 20th century.
Ref 24 — The reference accurately supports mention of Sikh American cuisine.
