In his speech 'Tryst with Destiny' Jawaharlal Nehru, the first Prime Minister of our country said: "At the stroke of midnight hour, when the world sleeps, India will awake to life and freedom". That is when we awoke to freedom, a nation of such diversity sewn together with unity.
We, at Burrp! believe food gets people together in a way nothing else can. So, we thought why not write about the food people in the country awaken to especially on the day we were granted freedom?
Girda with Noon Chai, Srinagar
Girda and Noon Chai Credits: Alex Moi
The residents of this heaven on Earth wake up to this slightly sweet, pink coloured tea called Noon Chai. Prepared with tea leaves, milk, salt, pistachios, almonds and cardamom, this tea keeps them warm during chilly winter mornings. This is followed by local bread, mainly Girda fermented sweet bread with poppy seeds or Baqerkhani spiced, flaky flatbread made with flour, semolina, molasses and topped with sesame seeds.
Chole Kulche, Amritsar
Image courtesy: eatyourworld.com
A typical day in Amritsar starts with Chole boiled chickpeas in a spicy curry and Kulche layered flat-bread stuffed with potato or paneer and cooked in tandoor with spoons full of butter. A tall glass of thick Lassi a thick yoghurt-based drink with a dollop of cream to garnish completes the breakfast. A very satisfying meal for one will cost you Rs 100 at any dhaba here.
Try it at: Kailash Parbat
Aloo Paratha with Lassi, Chandigarh
Like Amritsar, Chandigarh also like its breakfast heavy - loaded with butter and served with a large glass of Lassi. The humble Aloo Paratha Indian flat bread stuffed with mashed potatoes and shallow fried on a griddle is one of the most popularly consumed breakfasts here, both on the streets and at home. Paranthas here are typically served with a dollop of white butter, yogurt, and pickle on the side.
Try it at: Oye Kiddan
or Papa Pacho's
Nihari and Khameeri Roti, Delhi
While the general perception is that Delhi loves to wake up to aloo paranthas and chole bhature, the Nawabi influence on this citys cuisine tells a different story. The kitchens in the by lanes near Jama Masjid and Chandni Chowk stir up some delicious Nihari slow cooked mutton in a spicy curry flavoured with close to 50 different spices. Nihari is best eaten with Khameeri Roti soft Indian flatbread that employs a subtle use of yeast.
Try it at: Noor Mohameddi
Khasta and Jalebi, Lucknow
Khasta in Lucknow
The city of Nawabs prefers Khasta for breakfast. The deep fried flaky pastry is stuffed with lentils and is eaten with pasty chickpeas and fiery boiled potatoes. Khastas are followed by hot, thick, crisp and syrupy Jalebis.
Try it at: Bikaji Food Junxon
Puri Sabzi, Patna
Aloo gobhi ki subzi vegetable preparation with potato and cabbage, puri, jalebis and a glass of milk would usually sound like lunch, but residents of Bihar prefer the hearty meal for breakfast. Deep-fried puris with dry potato and cauliflower preparation is washed down with a glass of thick milk.
Panta Bhat, Kolkata
Kolkata might have Flurys where people flock every now and then for a hearty breakfast, but a traditional morning meal in West Bengal is usually more wholesome. Fermented rice called Panta Bhat is made with left over rice that is soaked overnight in water. Usually eaten with salt, onions, chilli and/or fried fish, it's delicious. Theres never been a better reason to have Bengali friends because the best place to try this is at a local home.
Tan and Changang, Manipur
Tan and Changang Image Courtesy: TopYaps
The small restaurants in Manipur open as early as 6 in the morning and start serving the breakfast combo of Tan and Changang. Tan loosely translates to mean any Indian flatbread, but for breakfast, the locals usually prefer the deep fried puri. Tan is eaten with a green split pea and dry pumpkin preparation. The Changang or sweetened black tea is usually served piping hot alongside.
The traditional breakfast in Assam consists of jolpan, a mini meal in itself. Jolpan consists of a rice preparation, pitha rice cake or pancake, laddoo ball shaped sweet made of coconut or sesame seeds and tea. The rice preparation is the main feature of Jolpan and is prepared in various ways; bora saul boiled rice, chira flattened rice, muri puffed rice, pithaguri fried rice flour, suji or semolina cooked in water and milk are some of the most common ones. These are served with curd or milk and sugar or jaggery.
Pohe and Jalebi, Indore
Known to locals as mini Mumbai, this city bears some resemblance to the maximum city in the sheer variety of foods available especially in the by-lanes of Sarafa Bazaar. An ideal breakfast here involves a bowl of steaming pohe flat rice cooked with curry leaves, potato, onion and peanuts; crisp Jalebis dunked in sugar syrup; and a hot cup of tea.
Try it at: Aaswad
and Vinay Health Home
Pyaz ki Kachori, Jaipur
Pyaz Ki Kachori
A typical morning in Jaipur usually has people huddled at little shops to eat freshly fried Onion Kachoris savoury pastry shells stuffed with onion and served with sweet and spicy chutneys, and Jalebis.
Try it at: Bikaji Food Junxon
Kachori Chaat, Udaipur
As soon as the Sun is up in Udaipur, the stalls around Jagdish Temple bring the woks of hot oil out to fry fresh Kachoris and Samosas. These are made into a chaat savoury snack preparation by adding chole , sweet and spicy chutney, peanuts and onions.
Try it at: Elco
and Tewari Bros
Fafda and Jalebi, Ahmedabad
Theres an almost never-ending list of snacks when it comes to Gujarati cuisine. Some of the most popular include Fafda spiced gram flour rolled into a thin pastry and deep fried and of course, sweet, crisp, and thin Jalebis.
Try it at:
the local farsan shops in your locality or New Bikaner
Sabudana Vada with Cutting Chai, Mumbai
The city that seems to work 24/7 depends on a steady supply of pohe and Sabudana Vadas tapioca pearls and potatoes mixed with spices and peanuts and then deep-fried. Multiple little cups of strong, sweet milky tea or cutting chai through the morning keep energy levels up while the vadas make up the carb quotient.
Try it at: Prakash
and Vinay Health Home.
Misal Pav, Pune
The laid back city loves waking up to some fiery Misal white peas, peanuts and fried snacks in a spicy curry, with pao. Misal is topped with an extra serving of chilli oil on request, which is definitely not for the weak hearted.
Try it at: Aaswad
Idiyappam with Egg Curry, Alleppuzha
While the general notion is that all of South India turns to idli, dosa and sambhar for breakfast its not entirely true. Idiyappam steamed rice flour noodles, is one of the most popular breakfasts in Kerala and some parts of Karnataka and Tamil Nadu. The dish is generally accompanied with coconut milk laden egg curry, coconut chutney or sambhar.
Try it at: Lalit Refreshments -Taste of Kerala
Idli Sambhar with Filter coffee, Chennai
The folks in the Southern quadrant of the country often wake up to a breakfast of fluffy white Idlis (steamed rice flour batter) and a bowlful of the deep yellow-coloured and piping hot Sambhar. A portion of Idli Sambhar is economical, nutritious and probably the easiest food to find.Try it at: Cafe Madras
and Hotel Ramashray
This list barely makes a dent in the list of things that are enjoyed for breakfast across the country. Were sure there are plenty of hidden breakfast dishes that we havent even heard of yet. Think you have a breakfast story to share and a breakfast spot to recommend in your city? Leave us a comment or tweet to us at @burrp
This story was originally written by Shirin Mehrotra
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