New Delhi: Breakfast is often hailed as the most important meal of the day, and in India, this first meal varies widely from region to region, reflecting the country’s rich cultural diversity. From steaming cups of tea to traditional dishes, each state offers a unique morning fare that delights the palate and energises the body.
In Uttar Pradesh, morning meals are incomplete without kachori paired with tea, a combination that draws crowds to bustling shops and stalls in cities like Varanasi, Mathura, and Kanpur. Meanwhile, in Bihar, the breakfast scene is dominated by litti chokha, a beloved dish that showcases local flavours.
Moving to Madhya Pradesh, residents often enjoy a comforting bowl of poha alongside jalebi and tea to start their day. In Punjab, breakfast typically revolves around parathas, which can be filled with a variety of vegetables. Meanwhile, Haryana opts for millet roti, while in Himachal Pradesh, a deep-fried delight known as ‘Baru’, made with black gram or whole urad dal, is the breakfast of choice.
Crossing over to Uttarakhand, locals savour madua ki roti paired with gadri ka saag, while those in Rajasthan enjoy a traditional dish called Barley Ghat. In Gujarat, thepla, bhakri, and fafda are common staples, while Maharashtra offers thalipat and Goa serves up delicious bhaji pav.
In Jharkhand, the morning is often marked by chilka roti, a dish made from rice and gram dal. Chhattisgarh residents prefer chilla, a quick dish made with readily available ingredients. Meanwhile, in West Bengal, breakfast is incomplete without luchi paired with cholar dal.
The southern states of India showcase even more diversity. In Karnataka, the breakfast plate often features neer dosa, while Kerala delights in appam, made with rice flour and coconut milk. Tamil Nadu residents relish idli and vada, and in Andhra Pradesh, the protein-rich pesartitu upma is a popular choice. Telangana folks enjoy a round pancake known as ‘sarva pindi’, while Odisha locals indulge in chakuli pitha.
Venturing into the northeastern states, Nagaland‘s breakfast favourite is egg shop, served hot with chutney or ketchup. In Sikkim, momos take centre stage, complemented with spicy sauces and herbs. Meanwhile, in Assam, breakfast means poita bhaat, a dish made by soaking cooked rice in water. Manipur residents opt for tan and aloo kangmet, a meat and potato delicacy.
In Mizoram, breakfast might include coat pitha, a sweet treat made from rice flour, jaggery, and mashed bananas. In Arunachal Pradesh, locals enjoy khura, a dish made from kuttu flour, fermented chang, and jaggery, often served with butter tea or yak milk. Additionally, Meghalaya features pukhlen, a rice flour and jaggery dish, while Tripura residents favour ‘chire doi mango’, a delightful rice preparation.
As the sun rises across this vast country, the breakfast table reflects the unique culture and traditions of each region, showcasing India’s culinary richness and diversity.
Comments are closed.