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Regional breakfast is the most important meal of the day and many products come from the regions. The regional section includes dishes that are specific to certain regions in a particular place, for instance, the India cuisine’s regional breakfast.
Set in the subcontinent of Asia, India is a land of diverse cultures and cuisines. No two regions may have the same kind of food. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.
Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chilies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.
Indian cuisine throughout the nation is highly dependent on curries, which are gravy-like sauce or stew-like dishes with meat, vegetables, or cheese, although the particular spice mixtures, degree of liquidity, and ingredients are determined by regional preference. Indian cuisine in general is also very dependent on rice, although Southern Indian regions use rice more heavily than other areas. All regional cuisines are reliant on ‘pulses’ or legumes. Indian cuisine uses perhaps a greater variety of pulses than any other world cuisine: red lentils (masoor), Bengal gram (chana), pigeon peas or yellow gram (toor), black gram (urad), and green gram (mung) are used whole, split, or ground into flour in a diverse number of Indian dishes. Dal, or split or whole legumes, add creaminess to dishes that don’t use dairy, and protein to vegetarian diets.
Perhaps the most defining characteristic of Indian cuisine is its diverse use of spices. Indian spice mixes often use upwards of five different spices, sometimes combining 10 or more. Chili pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, garlic, cardamom, cloves, coriander, cinnamon, nutmeg, saffron, rose petal essence, and asafoetida powder (a spice that has an overly strong scent when raw but imparts a delightful flavor akin to sauteed onions and garlic when cooked) are all used frequently in various combinations.
The food in India is so well thought out that you’d get all the macro-nutrients you need with each dish. With delicacies like idli, dosa, and aloo parathas, it is no wonder that Indians like to eat a hot breakfast rather than cold cereal or fruit. The southern regions of India have the most distinct recipes for breakfast. The dishes are light on the stomach, filling and give you enough proteins, carbs and fats to jump start your day in a great way. The recipes are a mix of rice and lentils and served with spicy, tangy sides like chutneys, sambar (a lentil-based soup) and so on. Some dishes include: idli, dosa, upma, idiyappam. The western parts of India have some recipes distinctive to this region. These vary in the spices and basic ingredients used. But they still have all the right balance of nutrients. some dishes include: poha, thalipeeth, dhokla, thepla, khandvi.
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's culture.
A typical breakfast in India varies depending on region, but is often quite similar to a lunch or dinner. A breakfast plate in India might include roti (flatbread), dosas (thin crepes made of lentils) or idlis (steamed rice-dough pancakes), and different dips and chutneys, as well as spiced potatoes.
However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli, vada, or dosa coupled with chutney and sambar. If one goes up north, we find a variety of parathas, chole bhature kulche, bedmi poori sabzi. The parathas have numerous stuffings and are normally served with curd, pickle, chutneys. The parathas are rich, fried in ghee and the hot favorite is aaloo paratha. Down South we have idlis, dosas, uttapams, appams. All served with sambar, stews a variety of chutneys. We even get to see some poori bhaji. West has theplas, khakras, dhoklas, khandvi, khaman. East has ghughni, eggs and rice preparations.
Food is one of the basic necessities of human beings. Without it, humans cannot live because food gives energy for all man’s activities - walking, talking, working, playing, reading, thinking and even breathing. This single meal can have an astounding effect on a person’s day, because it refuels the body for another day of endeavors. This meal can decide the entire outcome of a person’s day. Starting your day with a good breakfast is one of the best decisions you can make to live a productive and healthy lifestyle.
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