The Indian Breakfast cuisine encompasses a wide variety of regional cuisines native to the first meal for many in the country. Given the range of diversity in soil type, climate and history, these Breakfast meals vary significantly from one another and use locally available spices, herbs, vegetables and fruits. The Breakfast fare is also heavily influenced by religious and cultural choices and traditions.
This week, we list out the most popular Breakfast items as consumed in the four different corners of the country.
North India
The North Indian region of the country overall has the highest capita usage of dairy products in the sub-continent, leading to them being in widespread use come Breakfast in the form of rich milk and lassis. Ghee and Kheer may also be consumed, but most staple Breakfast diets include Chole, Parathas, Kulchas and a glass of tea. Certain other Breakfast foods such as the signature Halwa Poori of Punjab are eaten on weekends only, or on occasion of important festivals.
East India
People in East India are primarily rice eaters, and the rainfall and soil in West Bengal and other such regions leads itself to bountiful rice and pulse production. Breakfast fare in East India is consequently rice-based, with rice being eaten in various forms - puffed, beaten, boiled and friend depending on the meal served. The first two are usually snacked upon, as they are for an evening snack as well, while Luchi with a dash of lentils still represents East India's signature Breakfast dish on most mornings.
South India
South India possesses a rich Breakfast cuisine involving several traditional vegetarian dishes. South Indian Breakfast food is characterized by its uniform use of rice, legumes, millets, coconut and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnanom, clove, cardamom and even rose water. Idli, Dosa, Ragi Mudde, Appams and Pongal constitute the most popular dishes in the region, and these are in turn consumed with Chutney and Sambhar.
West India
West Indian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes, and these are used as Breakfast items in Maharashtra, Gujarat and even states further north such as Rajasthan and Haryana. Daal Bafia pictured above is the most popular Breakfast dish, and these are perfect weekly accompaniments to faster snacks such as the Bombay Vada Pav, Batata Vada and the sweet Shrikhand.
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