Kerala’s Puttu with Kadala Curry
From the lush landscapes of Kerala comes a breakfast that is as wholesome as it is delicious. Puttu, a steamed cylinder of ground rice and coconut, offers a soft, crumbly texture that is wonderfully comforting. It is traditionally cooked in a special
'puttu kutti' steamer, which gives it its unique shape. Paired with Kadala Curry, a fragrant and spicy black chickpea gravy, it becomes a truly satisfying meal. The heat from the spices in the curry, combined with the mild, fluffy puttu, is the perfect combination to ward off the monsoon chill and start your day on a hearty note.
Maharashtra’s Misal Pav
If you need a fiery start to a grey morning, look no further than Misal Pav from Maharashtra. This iconic street food is a complex and flavourful dish that packs a punch. It consists of a spicy curry called 'usal', typically made from sprouted moth beans (matki), and a thinner, spicier gravy known as 'tarri' or 'kat'. The assembled dish is a vibrant bowl of the sprout curry, topped generously with crunchy farsan, finely chopped onions, and a squeeze of lemon. Served with soft pav buns, it’s a textural and flavourful explosion. The heat from the special goda masala or misal masala is guaranteed to warm you from the inside out, making it an ideal breakfast for a cool, rainy day.
Bengal’s Luchi and Aloor Dom
A celebratory weekend breakfast in many Bengali households, Luchi and Aloor Dom feels like a special treat on any day, but especially when it’s raining. Luchi are deep-fried, puffed-up breads made from all-purpose flour (maida) that are ethereally light and white. They are the perfect vessel for scooping up Aloor Dom, a slow-cooked potato curry. The Bengali version of this dish is typically made with baby potatoes and is fragrant with spices like cumin, ginger, and bay leaves, often with a hint of sweetness that balances the savoury notes. The indulgent, melt-in-your-mouth combination is pure comfort food, perfect for enjoying while watching the rain fall.
Gujarat’s Methi Thepla
A staple in Gujarati households, Methi Thepla is a versatile and flavourful flatbread that is both healthy and delicious. Made from whole wheat flour, gram flour (besan), and a generous amount of fresh fenugreek (methi) leaves, these thin parathas are spiced with turmeric, chilli powder, and ginger. The slightly bitter notes of the methi are beautifully balanced by the warm spices. They are quick to cook on a tawa and can be enjoyed simply with a cup of hot chai, a dollop of plain yogurt, or some tangy pickle. The aroma of theplas cooking is enough to make any gloomy morning feel brighter, and their wholesome nature makes for a nourishing start.
Northern India’s Moong Dal Cheela
Light, savoury, and packed with protein, Moong Dal Cheela is a popular breakfast across North India. These are thin, crepe-like pancakes made from a batter of soaked and ground yellow moong lentils. The batter is often seasoned with ginger, green chillies, and fresh coriander, giving the cheelas a fresh, zesty flavour. They are cooked on a skillet until golden and slightly crisp on the outside while remaining soft inside. Often filled with crumbled paneer or more chopped vegetables, they are a nutritious, gluten-free option that doesn’t feel heavy. A hot, freshly made cheela served with mint chutney is a simple, elegant, and comforting way to begin a rainy day.
