NAVIGATE Taste of Travel

Morning Stars
Starting the day the right way
Photographs By SANGEETHA KOTHIYAVUNU

reaking the nights fast is something Indians take seriously. Each community in our vast country has its own special way of starting the day. Some, like the Assamese, believe in keeping it light, while others make a feast of it. With possibilities that range from fluffy idlis and poha, to masala omelettes and paranthas drenched in butter, its safe to say that Indian mornings are filled with enticing aromas and gratifying offerings.

1 Puttu, from Kerala, is a cylinder of steamed rice powder layered with coconut. 2 Preparations for the slowcooked Muslim siripaya (trotter soup) begin the night before. 3 In Bengal, luchis (puris) and a simple potato tarkari is a staple breakfast. 4 The Assamese begin the day with puffed rice, jaggery, and curd. 5 Punjabi paranthas stuffed with potato, are accompanied by curd and pickle. 6 Maharashtrian misal pav is a spicy gravy with sprouts, peas, and chickpeas, sprinkled with sev. 7 The Gujarati fafda jalebi mingles sweet and savoury flavours. 8 For Parsis, salli per edu (eggs over potato straws) is a hearty favourite.

36 national Geographic Traveller INDIA | APRIL 2013