Mind-Boggling Range of Indian Breakfast Platter
Mind-Boggling Range of Indian Breakfast Platter | Credit: Manchestersfinest

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Mind-Boggling Range of Indian Breakfast Platter

Aug 07, 2018

It amazes me no end to realise that nowadays, most urban households in India finish their breakfast over slices of buttered toast and a cup of tea or a bowl of oats or cereals doused in milk when they have a staggering variety of regional cuisines, native to every particular states in India. In spite of the huge variety of choices available in the indigenous cuisine, urban folks in India are opting for the more time and effort saving breakfast choices while health practitioners in top trending topics today recommend re-visiting those lost food choices on our dining tables for a more holistic lifestyle.

For a large and culturally, ethnically diverse country like India where every State speaks more than one different language and follows local cuisine distinct in its taste and flavour, it is hardly surprising that we have no one single Indian breakfast menu that gains predominance, to each of their own. However, for detailing, we can list out a few most popular ones which finds favour amongst the majority: 

Credit: Archana's Kitchen
Credit: Archana's Kitchen

Parathas:

Plain / Simple or filled with an dizzying array of potions from the humble aloo (potato), sattu (roasted gram flour), grated / minced (cauliflower, radish) vegetables or the exotic paneer (cottage cheese), keema (minced meat) and egg-filled ones, there is nothing more ubiquitous than the very delicious parathas (wheat-leavened flatbreads) available in most parts of Northern, Eastern, Western and Central India. In fact, the Paratha—dahi combo is so popular that many outside India believe it to be the staple breakfast menu in every household.

Credit: Planeatrepeat
Credit: Planeatrepeat

Theplas:

Native to Gujarat, this is a close cousin of the parathas, rendered healthier by addition of gram flour, and fenugreek leaves with a longer shelf life and delectable to the hilt. Traditionally eaten with a tangy and sweet mango pickle called ‘chhundo’ or ‘murabba’, this sure tick all the right boxes.

Credit: Trip Advisor
Credit: Trip Advisor

Puri- Sabzi:

Basically, deep-fried flat bread made of wheat and served with a dry or curried vegetable on the side is an eternal favourite of kids and grown-ups alike. The longer shelf life makes it a frequent accompaniment in long train journeys and its kid-friendly quotient finds it a place of pride in the children’s lunch boxes.

Luchi –Aloor Dom:

Native to West Bengal, this is a close but sinful cousin of the humble puri-subzi, where the use of refined wheat flour makes the pancakes white and fluffy and the accompanying aloo-dom (boiled potato in thick gravy) makes it an imperial treat, fit for kings and reserved for Sundays and special occasions.

Credit: The Delhi Walla
Credit: The Delhi Walla

Kachori- Subzi:

Mornings in Central India cannot start with a better note than with piping hot Kachoris (flat wheat pancakes) stuffed with spiced moong dal or urad dal (lentils) , served with a side potato/ pumpkin curry and finished off with hot, syrupy jalebis.

Chhole/ Kulche:       

Kulchas which again are a variety of wheat-leavened flatbread, mildly fermented,  is native to Punjab where it is served with Chhole or chickpea gravy and relished as a morning dish or street food. Noteworthy to mention here that Lucknow also boasts of its own unique combination with kulche, the payaa soup or a broth made of mutton-trotter.

Credit: The Newminute
Credit: The Newminute

Idli , Dosa, Vada, Uttapam, Upma:

Any discussion on Indian breakfast is rendered incomplete without mentioning its Southern counterparts. These are so famous that you are sure to find an Udupi restaurant specialising in serving these health-friendly options anywhere in India and abroad too. Served with a wholesome sambhar (lentil–vegetable mix) and a tangy chutney, this is a life-saver, for many on the go, for it ranking high up the on the health metre and being delectably delicious, too. India, which is so divided on all other issues is unequivocally unanimous when it comes to patronising these Southern treats as breakfast choices, all washed down with a cup of piping hot filter coffee.

This is by no means an exhaustive list but just a teaser for what follows while one travels down the nooks and corners of India. There are gems hidden in the remotes where they gorge on a plate of dahi-chuda or missi-roti with chutney or dhuska or muthia or poha or upma, the list is endless. Most trending topics in India calls for going to our roots and introducing our children to what’s lost in a rush to keep pace with evolving times.