By: Payal
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Breakfast is more than the first meal in India. It shows culture, tradition and local taste, making it a reflection of regional food identity.
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From stuffed parathas in Delhi to idlis in Chennai, every state brings its own flavours to the breakfast table, rooted in local culture.
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Aloo paratha is a staple in North India, especially in Delhi. This whole wheat flatbread is stuffed with a spiced potato mixture and cooked with ghee.
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Chole bhature is a classic Punjabi breakfast. A spiced chickpea curry is paired with a soft, fluffy fried bhatura and laccha pyaaj. This rich combination is loved across India.
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Bedmi puri is a crispy bread made with spiced dough. It pairs best with a flavourful aloo curry. This classic breakfast combination is a favourite in Uttar Pradesh.
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Poha is a light and healthy breakfast from Maharashtra. Flattened rice is cooked with onions, potatoes, green chillies, peanuts, curry leaves and lemon.
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Dhokla is a soft, spongy Gujarati snack that doubles as breakfast. Made with gram flour, citric acid, salt, turmeric and baking powder, it is steamed to perfection.
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Luchi is a deep-fried flatbread from Bengal, made with refined flour and ghee. It is best paired with dum aloo or cholar dal for a festive breakfast.
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Idli sambar is one of the healthiest breakfast dishes from South India. Steamed rice idlis are paired with sambar and coconut chutney for a wholesome meal.
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