What Is a Belgian Waffle?

The history of the Belgian waffle

Waffles have been eaten in Belgium for centuries, but the dish that most of the world knows as a "Belgian waffle" entered international consciousness in 1958, when a Belgian restaurateur named Maurice Vermersch served a version of his Brussels waffle at the World's Fair in Brussels. The waffle was then introduced to American audiences at the 1964 New York World's Fair — where it was served with whipped cream and strawberries and became an instant sensation. The name "Belgian waffle" was adopted largely as a marketing term for American audiences, as the Belgian people themselves had long distinguished between several regional varieties. Today "Belgian waffle" is the global shorthand for the thick, deep-pocketed, leavened style that originated in Belgium, distinct from the thinner, flatter waffles common in North America and elsewhere.

Brussels waffle vs Liège waffle: the two main types

Within Belgium, two styles dominate. The Brussels waffle is the one most familiar to the world: rectangular, light, airy, and made with a yeast-leavened batter (or baking-powder leavened in many modern versions). It is crisp on the outside, soft and pillowy inside, and is typically served topped with fruit, cream, chocolate, or savoury fillings. The Liège waffle is a different animal entirely — it is oval-shaped, denser, richer, and made with a dough (rather than a pourable batter) enriched with pearl sugar. The pearl sugar caramelises on the iron during cooking, giving the Liège waffle a distinctive sticky-sweet crust and irregular surface. Liège waffles are typically eaten warm and plain, as street food, while Brussels waffles are more often served as a plated dish with toppings. Most Belgian waffles served in cafés around the world — including India — are based on the Brussels style.

What makes a proper Belgian waffle different from other waffles

The defining characteristics of a Belgian waffle are deeper pockets, a thicker profile, and a lighter, airier interior compared to standard American-style waffles. These qualities come from the leavening agent — traditionally yeast, which produces bubbles that give the interior its open, airy crumb — and the higher butter content in the batter. The deeper pockets are a function of the iron: Belgian waffle irons have taller, wider grid indentations that allow the batter to rise more before being pressed. American-style waffles tend to use baking powder as leavening and produce a thinner, denser, chewier result. The difference in pocket depth also determines function: Belgian waffles hold toppings — cream, fruit, chocolate, fillings — in a way that flatter waffles simply cannot.

Belgian waffles in India: how they arrived and spread

Belgian waffles began appearing in Indian cities in the 2010s, initially in Mumbai and Bengaluru, as the café culture expanded and dessert-focussed concepts became viable. Early adopters were typically standalone dessert cafés and European-style bakeries catering to urban, internationally-travelled consumers. By the mid-2010s, waffles had moved from niche menu item to a mainstream Indian café category. The format proved adaptable to Indian tastes: the sweet-savoury range of fillings (Nutella, cheese, paneer, peri-peri chicken) worked equally well with a Belgian waffle base. By the 2020s, waffle brands had spread well beyond the four major metros into tier-2 cities, driven partly by food delivery aggregators making the category accessible to consumers who did not have a waffle café nearby.

Are Belgian waffles healthier than other waffles?

The nutritional profile of a Belgian waffle depends heavily on what it is made with and what goes on top. The waffle itself — batter, cooked on an iron — is comparable in calorie density to other cooked batters. Yeast-leavened waffles tend to have slightly less sugar in the batter than American-style waffles, since the yeast fermentation produces its own lift without added sugar. However, the real nutritional difference comes from toppings and fillings: a plain Belgian waffle with fruit is a relatively moderate-calorie dessert, while a waffle loaded with Nutella, cream, and syrup is a high-calorie indulgence. Neither version should be understood as a "health food," but the waffle base itself is not inherently heavy.

TBWX and the Belgian waffle: built around authenticity

The "B" in TBWX stands for Belgian — it is the format the brand was built around when Gaganinder Goyal launched The Belgian Waffle Xpress in Chandigarh in November 2020. TBWX serves Belgian waffles primarily as waffle sandwiches — two golden waffles stacked around sweet or savoury fillings — alongside six other menu categories: Bubble Waffles, Waffle Cakes, Mini Bubble Pancakes, Shakes, Summer Coolers, and Savory Snacks. The multi-category approach means the Belgian waffle is the foundation, not the entire menu — which is why TBWX outlets serve groups with different cravings rather than just Belgian waffle enthusiasts. Today, TBWX operates 29 outlets across 13 cities and 7 states, making it one of the more widely distributed Belgian waffle chains in India outside the major metros.

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