Followers

Breakfast in India

Posted by nations habits Sunday, November 7, 2010
Breakfast in India

There is great variety in Indian cuisine, and popular breakfast foods vary from region to region. Eggs scrambled with spices, potatoes, and onions are popular in the morning, as are fresh fruits and yogurt. The Hindi breakfast dish khichri is made with a mixture of rice, lentils, and spices. During their occupation of India, the English adopted this dish for their own, by adding smoked haddock, cream, and eggs, and renaming it, according to their phonetic translation of the original, kedgeree.

Although tea is drunk more often on the whole, in the south of India, coffee is the caffeine provider of choice. Many people buy the beans raw and roast them at home. Popular foods include appam (thin, crepe-like rice pancakes that are often filled with spiced meat or potatoes and vegetables), idi-appam (rice noodles eaten with either sweet coconut milk or a meat curry), idli (small steamed cakes made with a lightly fermented batter of rice and split peas) and puttu (crushed rice and coconut pressed in alternating layers into a bamboo mold, then steamed and served with bananas and milk).

Far to the north, in Kashmir, the day starts particularly early, so the first meal is usually a quick cup of tea with some bread. Kashmiris drink a green tea, which they make in a samovar. The tea may be drunk plain, but if possible, sugar, cardamom and ground almonds are added to make a concoction known as kahva. Many of the breads that are eaten in Kashmir are, like the samovar for the tea, more related to Middle Eastern cuisines than Indian. They are leavened wheat breads, among them are the slightly sweet bakirkhani and the sesame-sprinkled tsachvaru.
edit post

0 Responses to Breakfast in India

Post a Comment

Search This Blog