Puttu and Kadala Curry, Kerala
In the lush coastal state of Kerala, mornings often start with Puttu and Kadala Curry. Puttu is a unique dish made from steamed cylinders of ground rice flour layered with fresh, grated coconut. Traditionally prepared in a bamboo log or a special 'puttu
kutti' steamer, its gentle, earthy flavour comes from being steamed rather than fried. This soft, crumbly rice cake is the perfect companion to Kadala Curry, a robust and spicy stew made from black chickpeas (kala chana), coconut, and a fragrant blend of spices. The combination of the mild, textured puttu and the hearty, flavourful curry is a breakfast that is both incredibly comforting and deeply representative of the region's reliance on rice and coconut.
Misal Pav, Maharashtra
Travel west to Maharashtra, and you'll find a breakfast that packs a fiery punch: Misal Pav. Far from a simple meal, Misal is a complex and vibrant dish with a cult following. It consists of a spicy curry called 'usal', typically made from sprouted moth beans (matki). This is then topped with a savoury, crunchy mixture known as 'farsan', along with finely chopped raw onions and a squeeze of lemon. The 'misal' (which means 'mixture' in Marathi) is served with soft bread rolls called 'pav', used to scoop up the flavourful gravy. With regional variations from Pune to Kolhapur, each with its own level of spice and unique taste, Misal Pav is a breakfast experience that is crunchy, spicy, and utterly satisfying.
Poha-Jalebi, Madhya Pradesh
In the heart of India, particularly in the city of Indore, breakfast is a delightful study in contrasts. Here, the star is Poha, a dish of flattened rice that is gently steamed until soft and fluffy. Unlike versions found elsewhere, Indori poha is flavoured with fennel seeds and a special spice blend called 'jeeravan masala', giving it a uniquely tangy and savoury taste. It is generously garnished with fresh coriander, chopped onions, and crunchy sev. But what truly makes this breakfast iconic is its pairing with hot, crispy jalebi. The combination of the light, savoury poha with the sweet, syrupy swirls of jalebi creates a sweet-and-savoury harmony that defines the city's culinary identity.
Litti Chokha, Bihar
Originating from the rural heartlands of Bihar, Litti Chokha is an earthy, rustic meal that is as nutritious as it is delicious. The 'litti' are round, whole wheat dough balls stuffed with a spiced mixture of sattu (roasted gram flour), herbs, and pickle masala. Traditionally, these are baked over a fire, which gives them a characteristic smoky flavour. The littis are served dipped in generous amounts of ghee alongside 'chokha', a flavourful mash of roasted vegetables. The most common chokha is made from roasted eggplant (baingan) and tomatoes, mixed with chopped onions, green chillies, and a pungent drizzle of mustard oil. This wholesome meal, once a staple for soldiers, is a testament to simple, robust flavours.
Ghugni, West Bengal & Eastern India
A beloved breakfast and snack across Eastern India, including West Bengal, Bihar, and Odisha, Ghugni is a humble yet incredibly versatile curry. It is made from dried peas, typically yellow or white, which are soaked overnight and then slow-cooked into a flavourful, soupy gravy. The preparations vary, with some versions being simple and others enriched with spices, ginger, and garlic. In Kolkata, it's a popular street food, often served with a garnish of chopped onions and a sprinkle of chaat masala. Ghugni is commonly eaten for breakfast with bread or 'luchi' (fluffy, deep-fried flatbreads), making for a hearty and protein-packed start to the day.
