Best Indian breakfasts from different states

From the hearty and spicy to the light and savoury, here are some of the best Indian breakfasts from different states. ...read more

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Exploring the diverse culinary landscape of India reveals a rich tapestry of breakfast options that vary from state to state, reflecting the unique flavours and traditions of each region. (Pinterest)

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Poha (Maharashtra): A popular breakfast dish in Maharashtra, Poha is made from flattened rice cooked with onions, mustard seeds, turmeric, and curry leaves, garnished with peanuts and coriander. It is often served with a side of spicy green chutney.

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Aloo Paratha (Punjab): Hailing from Punjab, Aloo Paratha is a delicious and filling breakfast option. It is a flatbread stuffed with a spiced potato filling, cooked on a griddle with ghee, and served with fresh yogurt, pickles, and butter.(Pinterest)

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Chole Bhature (Punjab): A popular breakfast indulgence from Punjab, Chole Bhature consists of spicy chickpea curry (chole) served with deep-fried bread (bhature). This hearty and flavorful dish is often accompanied by pickles and onions.(HT Photo/Abhinav Saha)

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Idli-Sambar (Tamil Nadu): A staple breakfast in Tamil Nadu, Idli-Sambar consists of steamed rice cakes (idli) served with a flavorful lentil-based vegetable stew (sambar) and coconut chutney. This light and nutritious meal is a favourite across South India.(Unsplash)

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Misal Pav (Maharashtra): A spicy and flavorful breakfast from Maharashtra, Misal Pav is a dish of sprouted moth beans cooked in a spicy gravy, topped with farsan (crunchy mix), onions, tomatoes, and coriander. It is typically served with pav (bread rolls) for a satisfying meal.(Unspalsh.)

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Upma (South India): A common breakfast choice in South India, Upma is a savoury porridge made from semolina, tempered with mustard seeds, curry leaves, and vegetables like peas and carrots. It is often enjoyed with a side of coconut chutney or pickle.

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Dhokla (Gujarat): A light and fluffy snack from Gujarat, Dhokla is a steamed savoury cake made from fermented rice and chickpea flour, seasoned with mustard seeds and curry leaves. It is typically served with a drizzle of tempered oil and fresh coriander.(Pinterest)