India's bountiful breakfast options-each STATE and each REGION AND EACH RELIGION has a different breakfast

SO MUCH Varieties IN breakfast options IS NOT SEEN ANY WHERE ELSE IN THE WORLD

Desi nashta or traditional breakfast declined when the foods of the colonials –
buttered toast with jam and masala omelettes
A FEW OF THE MANY BREAKFASTS FROM ALLOVER INDIA
Uttarakhand:-
it is dahi-jalebi. That was in Bhowali. In Almora or Nainital, milk is substituted for curds. The home cooked stuff ranges from cheela (lentil pancakes) to daliya (porridge) both sweet and salted. The staple is phulka subzee.


In Lucknow:-
it is nahari-kulcha
In Hyderabad:-
tradition prescribes khichadi-keema.
In the heart of India[ in the Malwa-Maharashtra belt]:-
Poha Chudva:-



poha or pounded rice flakes reignes supreme. Sabudana vada and khichadi provided variety.
Shops in small towns in the Hindi heartland:-
does brisk business in khasta-kachori.


In the countryside:-
it is the no frills but filling and nourishing sattu (parched gram or barley) flavoured with salt and green chillies. The sattu would be mixed with water to make it easier to eat.
In Bengal and Orissa:-
pantha bhat (left over fermented rice) was a light morning meal.
Down South:-
dosa – plain, not masala –

 upama

Ven Pongal

would partner with filter coffee.
In Modinagar :-


Khakra:-


Thepla:-

Dhokla:-

bedavin-puri breakfast ;three puffed bedavin, deep fried in pure ghee but bone dry without a trace of artery clogging fat.; accompanied by two small portions of alu (potatoes sans onion and garlic in thick gravy) and sitaphal ki sabzi (sweet and sour tangy green, not yellow dry pumpkin) along with bitter and pungent methi chutney; a beautifully balanced meal because it included all six basic tastes

The cuisine of Kerala (Malayalam: കേരളീയ പാചകശൈലി)

 is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using fish, poultry and meat.

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe  Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a important exporter of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.

malayali Breakfast palappam:-

Appam and Chicken stew - Kerala Cuisine

. 







Baked Tapioca dish:-



Chakka Puzhukku:-Spiced Raw Jackfruit]




PAZHAM PORI:-[fried banana ]


chakka ada{jackfruit steamed in banana leaf with jaggery]



RICE ADA :-[steamed rice appam with jaggery in banana leaf]

Puttu:-Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It is eaten along with sweet bananas,[3 PHOTOS]

PUTTU AND KADALAKKARI  (PHOTO)

the special vessel used for making puttu

Idiyappam:-Idiyappam is another traditional Kerala Breakfast item and is something like Steamed Rice Noodles. It can be made quickly using Rice Flour. You need an “Idiyappam Press or Squeezer” to make rice noodles from the dough.



Idiyappam and Vegetable Stew:-

Idiyappam and Egg Roast - Kerala Cuisine:-

Kappa Puzhukku – Seasoned Tapioca:-

KERALA VATTAYAPPAM:-[2 PHOTOS]

KERALA RICE CHAPPATHI{CALLED PATHIRI}

Mani Puttu:-[2 PHOTOS]

Kappa Puttu - Kerala Cuisine:-

Kappa and Fish Curry - Kerala Cuisine:-

vazhan appam [also called kumbil appam] a special appam of kerala:-








sun dried Edana leaves used for steaming the appam[Edana is also called 'Vazhana' and its scientific name is Olea dioica of the family Oleaceae]







unni appam:-[kuzhi appam} also called nei appam

Kozhukkatta

Bollywood Cooking: Spicy Egg and Mushroom Roll & Masala Chai:-



Chilli Paneer:-

Sabudana Khichdi:-

: Breakfast Poha:-

wada pav BREAKFAST:-



KACHORI ALOO:-

Bedmi Aloo:-

MASALA BATATA POHA :-

fafda jalebi ( BREAKFAST OF GUJERAT):-


FAFDAS


Fafda jalebi, is this supposedly salty sweet concoction of fafda and jalebi that Gujratis and residents of Ahmedabad love.








JalebI

DAHI VADA

BONDA BREAKFAST:-


MEDU VADA BREAKFAST:-





SAMOSAS FOR BREAKFAST:-








Onion Kulcha Indian Bread:-

upma,;-

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                  Food Loved by MUMBAI

DHOKALA Dhokala is Gujarati flavor of Mumbai.

02. KABABS Mumbaikar cannot resist Hot Spicy Kebabs...

03. VARAN BHAT Varan Bhat is what Marathi people eat every day.

04. PIZZA Pizza is another imported food from Italy through America which Mumbai is crazy about.

05. SAMOSA A Samosa is a stuffed pastry and a very popular snack in Mumbai.

06. OMLET PAO Simple Egg Omlet served inside Pav (Bread). Mumbai ka khana, especially at let nights...

07. PRAWNS CURRY This one is my Favorite. Spicy, Mouth watering Prawns Curry....

08. PULAO Pulao is a dish made of Rice. It comes in dozens of varieties, all tasty and delicious.

09. SHEERA Sheera is Maharashtrian Sweet Dish, mostly used as Prasad in Puja. Also as every day breakfast.

10. CHICKEN LOLLIPOP Chicken lollipops have always stayed among the top list of yummy appetizers.

11. SABUDANA VADA For Maharashtrians, Sabudana Vada is the traditional 'upvas' or fasting food. Many restaurants serve this.

12. GULAB JAMUN Gulab Jamun is a sweet dish. Almost every marriage in Mumbai is sweetened by Gulab Jamun.

13. NALLI NIHARI Image should tell you what Nalli Nihari is; but can you belive this is a breakfast dish.

14. UPMA Upma is supposed to be a South Indian dish, but one of the favorite breakfast dishes in Mumbai.

15. VINDALLO Vindaloo is another Goan dish popular in Mumbai. It is spicy and vinegar based fiery hot dish.

16. MASALA DOSA Masala Dosa is hugely popular South Indian dish in Mumbai. You get it in many different varieties.

17. IDLI SAMBAR Idli served with Sambar is another South Indian dish; you will get it in any Restaurant in Mumbai.

18. VADA SAMBAR Vada Sambar is also called as Mendu-vada Sambar. You will get it in any Udipi hotel in Mumbai.

19. MUTTON DHANSAK Mutton Dhansak is pure Parsee dish. It is mutton cooked till tender in a lentil Dal laden with spices.

20. JALEBI Jalebi is supposed to be originally an Arabian sweet but India use it while celebrating.

21. BATATA VADA Batata Vada is a popular Indian vegetarian fast food in Maharashtra. It is made of potato.

22. SANDWICH Sandwich is a food which has slices of bread with fillings between them. It is widely popular on Mumbai Street.

23. BURN-MASKA Burn-Maska Pav and Chai many Mumbaikar's start their day eating this. I like to believe this is Parsee influence on Mumbai.

24. PURAN POLI Puran Poli can be called as Maharashtra's most popular dish. Traditionally Marathi families made this sweet dish in the festivals.

25. BURGER Vada Pav is India's answer to Burger but Burger itself is very much famous in Mumbai. Many teenagers now prefer this thanks to McDonald.

26. SABUDANA KHICHDI A Maharashtrian favourite, this dish is typically eaten during fasting. It also makes a good snack, and can be eaten for breakfast as well.

27. SORPOTEL Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India primarily Goa. Mumbai digs on this Goan dish.

28. BIRYANI Biryani is a set of rice-based foods made with spices, rice and meat. It comes in many variations like chicken, mutton, fish, eggs or vegetables.

29. BUTTER GARLIC CRAB Butter Garlic Crab must have originated from Goa or Kokan or some exotic place like that. Check out the image and tell me you don't want to taste it...!!!!

30. KOLHAPURI MUTTON Mutton dish from Kolhapur.. There are two variants in this. If you prefer very spicy food you can have ‘Tambada Rassa’ and little less spicy ‘Pandhara Rassa’

31. KANDA BHAJI Kanda Bhaji or Onion Pakoda is one of the most popular and most consumed Snack dish. Socking in Mumbai Rains and eating kanda bhaji is an ultimate experience.

32. GUJRATI THALI If anyone wants to have real good Lunch in Mumbai, walk into any restaurant and order a Gujrati Thali. You will feel full just looking at the Thali full with variety of food.

33. BOMBIL FRY Mumbai is originally a city of Kolis (Fishermen). Bombil is the most found fish in the Mumbai Sea. If you haven't tried Bombil yet, you must try this fried fish.

34. PAV BHAJI Pav bhaji is a fast food dish native to Gujaratis and Maharashtrians and is popular in most metropolitan areas in India, particularly in Mumbai & Gujarat region.

35. FRANKIE Frankie said to be inspired from Lebanese dish Pita Bread Wrap; but Indianised into Frankie and now it is well suited for always busy Mumbaikar's quick bite snack.

36. KHEEMA PAV Like any other street food of Mumbai, "KHEEMA PAV" is very famous among non vegetarian people. Kheema means minced chicken or mutton. This is very spicy and tasty.

37. KOMBADI VADE Kombdi vade is a non-vegetarian dish native to the Malvan region of Kokan. The dish consists of a traditional Malvani chicken curry, vade, and sol-kadhi. Must Eat....

38. VADA PAV Vada Pav is Mumbai’s iconic food for many years now. It consists of Batata Vada sandwitched between Pav.

39. BHEL PURI Beaches in Mumbai like Juhu Beach and Chowpaty are identified with Bhel Puri. This is one yummy Chat food. I don't think there is any Mumbaikar who haven't tried this.

40. BHEJA FRY Bheja Fry so much of famous dish that there is a Bollywood movie of the same name. Delicious and mouthwatering dish use the brain of Goat's brain so called as Bheja Fry.

41. MODAK Modak is a Maharashtrian sweet prepared during the Ganesh festival which usually comes around August, modak is offered to Lord Ganesha; because it is his favorite sweet.

42. PANI PURI What is Golagappa in Delhi; Phuchka in Calcutta is Panipuri in Mumai. This Chat food is one of the most consumed street foods. You will find Panipuri stall in Mumbai's every corner.

43. CHICKEN MAYO ROLL Almost every school or college canteen serves Chicken Mayo Roll. It is plain boiled chicken doused in sweetish mayonnaise with a celery leaf for dressing. All wrapped up in a bread roll.

44. ZUNAKA BHAKAR This was almost declared as Maharashtra's Iconic dish by government. There used to be Zunaka Bhakar stalls in every lane of Mumbai once. Now they are converted into Chinese food stalls.

45. ANDA BHURJI Anda Bhurji (Scrambled eggs) served with Pav (Bread) is one heaven delicacy you can eat in Mumbai at anytime. The food stalls are opened throughout the day & get livelier at night.

46. CHICKEN MANCHURIAN Chinese food is the flavor of Mumbaikar's out of home food for a decade now and Chicken Manchurian tops the list. And it is said this dish is not authentic China dish. It is developed in India.

47. FALOODA Falooda is Zoroastrian Persia's national drink, Mughal's imported in India. But it settled in Mumbai handsomely. You will get it from mere 10 bucks to hundreds of bucks and hundreds of varieties.

48. BAIDA ROTI This originally Hyderabadi Dish very much loved in Mumbai. Baida Roti is coated in egg and fried to make this tasty dish. Fill Baida Roti with anything you like! You can have chicken, mutton or any vegetables.

49. BUTTER CHICKEN Butter Chicken which is also called as Murgh Makhani is a Punjabi Dish. But Mumbaikars cannot resist it. It is served with Naan, Roti or Parathas. Two main ingredients as name suggests are chicken and butter.

50. BHUTTA Bhutta is a fire Roasted Corn on the Cob. Once the rains starts in Mumbai you will find Bhuttawallah's" or the corn vendor around the streets of Mumbai with his wooden cart stocked high with fresh Bhuttas and a coal stove atop.

51. PATRA NI MACCHI The name of this dish translates to "fish wrapped in a leaf". Patra ni macchi is a traditional Parsi dish that has fish wrapped in a spicy marinade made with ground coconut, fresh mint, coriander leaves, fresh green chillies and lemon juice.

52. FISH CURRY There are various flavors of Fish Curries in India. Fish curry in Bengal, Kerala, and Goa all tastes differently. Similarly Mumbai's Fish curry has a different flavor and different fishes to offer. You will find fish like Surmai, Bangada, Bombil amd pomfret.

53. PRAWNS KOLIWADA Contrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab.

54. RAGDA PATTICE Ragda Patties is a popular Indian fast food or snack commonly found in Mumbai. It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri. This dish has two parts--ragda, a dried yellow pea soup and patties, a fried potato cutlet.

55. MISAL PAV Misal Pav is quintessentially from Pune. To prepare Misal first 'Usal' which is a water based curried preparation of cooked sprouted lentils is first prepared and then topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. It is served with Pav.

56. AKURI Akuri is a Parsee Dish. Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.

57. KANDE POHE KANDE POHE is a Maharashtrian dish. It is very easy to make and takes only 10 minutes for preparation. It is a popular breakfast which can be prepared any time and can be served as snack too. The word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!"

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India Food Recipes Forever

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Food, glorious food...The way to a man's heart is through his stomach...An army marches on its stomach....and so many other cliches that all centre around one of life's necessities - eating. Without exception we aim to ensnure you into a truly unique, unforgettable cuisine experience. We combine the ancient with the modern and take you down the path to losing yourself in the exotic flavours of INDIA.

Non Vegetarian Food
The non-vegetarian side of Indian cuisines comprises of many juicy, tender, mouth watering delicacies made with eggs, chicken, fish and more....

	Vegetarian Food
	Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. Some of the famous recepies are Navratan Korma, Shahi Paneer and more....

Indian Breads
In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India likeroomali roti, naan , aloo paratha and more....

Indo Chinese
	In India, chinese food like chowmein, chilli chicken, fried rice are liked by one and all. So in keeping up with trend we have provided some indochinese recipes like fried rice, chilli chicken, gobhi manchurian andmore....

Snacks
The crispness and tempting tastes of Indian snacks is liked by young and old alike. The Indian snacks are usually delicious and mouth watering. Savouries like samosa, aloo tikki etc. are commonly served in India andmore....

Microwave Cooking
	Cooking Indian food in microwaves. Who says you can't cook up some delicious Indian food in a modern microwave? It's low-cal, clean and efficient.Some of these recipes are Paneer Matar, Mutton Chops, Makki Korma, Bharwan Baigan and more....