Indian cuisine is as varied as this great land that is India. From North to South and from East to West, innumerable mouthwatering delicacies are prepared every day, to feed the hardworking people of our nation. No meal is as important to Indians, as the fresh and tasty breakfasts prepared in millions of kitchens around the country. So, we bring to you here, some fabulous breakfast choices from four of our great states.
Iron rich Poha is probably the most popular breakfast dish in Maharashtra. Made with poha or flattened rice, it is a nutritious way to start the day. It is a versatile dish, that can be glammed up by adding potatoes (batata poha), or peas and salted peanuts for that extra crunch. Poha is a great eat at any time of the day, as a quick snack or a packed tiffin. For the busy working household, it is a quick toss up with minimum fuss and a great combination with a hot cup of tea.
Sikkim is a blend of cultures and traditions of neighboring Nepal, Bhutan and Tibet. This interesting combination of flavours and traditions has given rise to the unique Sikkimise cuisine. Momo is the most popular dish that has come out of this region. They are steamed flour dumplings stuffed with vegetables or minced meat or cheese and are served a with spicy homemade chilli sauce. Delicious! You will find variations of the momo steaming away in every house in the morning. Another typical Sikkimise breakfast would be dal bhat (lentils and rice) served along with meat or a vegetable side dish.
Dishes like Idlis and dosas are breakfast favorites generic to all South Indian states, who make them daily with minor iterations. But the Pesarattu Upma is a twist on the dosa, unique to Andhra/ Telugu cuisine. . Made with a batter using ‘pesara pappu’ (moong dal/ green gram), onions, green chillis etc., it is served with upma and goes exceptionally well with coconut chutney or a simple coriander chutney. Delicious, nutritious, vegan and gluten free! What more can one ask for.
Rice is a staple in Oriya cuisine and is eaten in various forms and combinations for breakfast, lunch and dinner. Pakhala Bhat, fermented rice is one of its popular rural breakfasts. Made by soaking cooked rice overnight in water and yogurt, garnishes like coriander, mint, cucumber and green chillis are added to make it a flavorful and fragrant start to the day. The watery portion- Turani, serves as a refreshing drink. Instant Chakuli, a crepe made with flour, sooji, besan, onions and green chillis is another breakfast favorite. It goes great with some pickle.
Most homestays are happy to accommodate guests own tastes and will normally be able to offer a continental breakfast for international visitors who prefer to stick with food they are familiar with. However to get the real Indian experience make sure you try the local specialities. You might return home with a new favourite!