What People Eat for Breakfast Across India

7 July, 2025

Credit: Pexels

Flattened rice sautéed with mustard seeds, peanuts, and squeeze of lemon, with a glass of cutting chai and you’re golden. Light, quick, made with love.

Poha & Chai (Maharashtra)

Credit: Pexels

Fermented rice pancakes with crisp edges and a soft center. Paired with coconut milk-based veg or chicken stew. Gentle on the stomach, rich on tradition.

Appam with Stew (Kerala)

Credit: Pexels

Wheat flatbreads stuffed with various fillings and a slab of butter. Served warm with dahi or pickle. The breakfast of champions.

Paratha with Makhan (Punjab)

Credit: Pexels

Fenugreek flatbreads, mildly spiced, rolled and packed with flavor. Paired with sweet mango pickle. Breakfast that travels well and tastes better with time.

Thepla with Chunda (Gujarat)

Credit: Wikimedia Commons

Rice cakes steamed or pan-roasted, filled with coconut and jaggery often served during Bihu festivals. Simplicity and soul, wrapped in tradition.

Pitha & Tea (Assam)

Credit: Wikimedia Commons

Soft steamed rice cakes with spicy lentil stew and coconut chutney. Balanced, light, and protein-based. A forever classic.

Idli, Sambar & Chutney (Tamil Nadu)

Credit: Pexels

Deep-fried puffed breads paired with spiced potato curry. Soft, indulgent, and often a weekend treat. Fluffy bliss, Bengali style.

Luchi with Aloo torkari (West Bengal)

Credit: Pexels