In Bengal and Bangladesh, breakfast may include luchil kochuri (stuffed luchis), puffed rice crisps with milk, jaggery and fruits. The luchi/kochuri are served with a vegetable curry or something sauteed. Semifermented rice (panta bhaath), which has a mild pungent flavour, is also eaten, sometimes with dal and chilies.
In South India, the most popular breakfast has several possible main dishes, such as idlis, vadas, dosas, uppuma (uppittu), savorypongal, and chapatis. These are most often served with hot sambar and at least one kind of chutney. This is usually accompanied with a tumbler of filter coffee.
In Karnataka, Tamil Nadu and Andhra Pradesh especially, rice porridge (known as congee, kanji or ganji) is also traditional. It is served with various condiments such as pickles, nuts, coconut chutney or curry.
Kerala's traditional breakfast praatal includes puttu (eaten with kadala (black chana curry) or ripe bananas, porotta, pathiri or orotti (eaten with chicken, mutton or vegetable curry), appam— paalappam, vellayappam, kallappam, idiyappam or noolappam with egg curry or vegetarian stew, kappa, tapioca and meencurry /meenvaruttathu (tapioca and fish) and other popular breakfast items like idli and dosa or masala dosa.
Other common dishes include ada , ariyappam, and uppumaavu.
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble crepes) with fresh butter, cooked tatse vegetables, especially aloo sabzi.Puri and chholey are also a popular breakfast, along with rajma-chawal.
The Muslim breakfast of North India, especially Delhi and Uttar Pradesh, consists of shermal (a heavy but very soft sweet naan-type bread) and taftan (slightly sweet and salty variant of naan).
Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. Samosas, and a combination of jalebi with yogurt (dahi-jalebi), comprise stand-alone breakfast items in Uttar Pradesh and its surrounding parts. In Maharashtra, poha, upma, idli, thalipit, and shira (similar to kesaribath) is frequently eaten for breakfast.
Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. A dip for the theplas is also made by mixing pickle with yogurt. Tea is a staple item in breakfast.
In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.
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