Puttu and Kadala Curry from Kerala
Travel down to the lush landscapes of Kerala, and you'll find mornings that often start with Puttu and Kadala Curry. Puttu is a unique dish made of steamed cylinders of ground rice layered with fresh coconut. It's soft, crumbly, and has a subtle sweetness
from the coconut. This mildness is the perfect counterpart to Kadala Curry, a robust and spicy curry made from black chickpeas (kala chana), onions, tomatoes, and a fragrant blend of spices, often enriched with a roasted coconut paste. The combination is a masterclass in texture and flavour, with the gentle puttu acting as the ideal vehicle to soak up the flavourful curry.
Jolpan from Assam
In the northeastern state of Assam, breakfast isn't always a cooked meal but a tradition known as 'Jolpan'. Rather than a single dish, Jolpan is a community of items, often revolving around various forms of rice. Staples include Chira (flattened rice), Muri (puffed rice), and Kumol Saul, a unique 'soft rice' that requires only soaking in water, not cooking. These are typically mixed with fresh curd (doi) and sweetened with jaggery (gur). It's a simple, no-cook breakfast that is both refreshing and deeply tied to the region's agricultural rhythm and is often served during festivals and weddings.
Sattu Paratha from Bihar
Head to Bihar, and you'll discover a breakfast powerhouse: the Sattu Paratha. This isn't just another stuffed flatbread; it’s a protein-packed meal that can keep you full for hours. Sattu is a flour made from roasted Bengal gram (chana) and is a staple in Bihari cuisine. For the paratha, this nutty, earthy flour is mixed with finely chopped onions, ginger, garlic, green chillies, and a signature dash of mustard oil and pickle masala to create a flavourful filling. The stuffed dough is then pan-fried until golden and crisp. Often served with a side of plain curd or baingan chokha (mashed roasted eggplant), it’s a rustic, nutritious, and incredibly satisfying start to the day.
Siddu from Himachal Pradesh
From the mountainous climes of Himachal Pradesh comes Siddu, a comforting steamed bun perfect for chilly mornings. Made from a yeasted wheat flour dough, Siddu is soft, fluffy, and traditionally stuffed with a savoury filling. While fillings can vary, a popular version uses a paste made from ground urad dal (split black gram), walnuts, or poppy seeds, seasoned with spices. These stuffed buns are then steamed until cooked through. Siddu is typically served hot with a generous dollop of desi ghee and a side of mint chutney or dal. It's a hearty, warming dish that perfectly encapsulates the food culture of the Himalayan region.
Poha from Maharashtra and Madhya Pradesh
While poha is known in many parts of India, its heartland is in the west and central regions. In Maharashtra, Kanda Poha is a beloved breakfast made from flattened rice flakes (poha) tossed with sautéed onions, potatoes, peanuts, and tempered with mustard seeds and curry leaves. It’s a light yet satisfying dish. Travel to Indore in Madhya Pradesh, and you'll find a slightly different, steamed version called Indori Poha, famous for its unique sweet and tangy flavour profile. It's garnished with fennel seeds, fresh pomegranate arils, and a generous amount of crunchy sev.
