FOOD PRODUCTION INDIAN CUISINE REGIONAL BREAKFAST DIFFERENT TYPES OF BREAKFAST DIFFERENT STATE IN INDIA

1. B.HMCT { 1st YEAR 2-SEM }
MADE BY Mr. ZAID

3. ACKNOWLEDGEMENT
This Project INDIAN REGIONAL BREAKFAST CUISINE
is a successful out come of my hard work with the
help and guidance of my respectable Mr. ADITYA
KUMAR Sir.

4. INDEX
 GUJARATI CUISINE
 SOUTH INDIAN CUISINE
 PUNJABI CUISINE
 MUGHLAI CUISINE
 AWADHI CUISINE
 MAHARASHTRAIN CUISINE
 RAJASTHANI CUISINE
 KASHMIRI CUISINE

5. Indian cuisine consists of a wide variety of regional and traditional
cuisines native to the Indian subcontinent. Given the range of
diversity in soil type, climate, culture, ethnic groups, and occupations,
these cuisines vary substantially from each other and use locally
available spices herbs, vegetables, and fruits. Indian food is also
heavily influenced by religion, in particular Hindu, and cultural
choices and traditions. Also, Middle Eastern and Central
Asian influences have occurred on North Indian cuisine from the years
of Mughal rule. Indian cuisine is still evolving, as a result of the
nation's cultural interactions with other societies.

6. • Indian dishes are popular all over the world for its taste and variety. There
are people who travel a long distance to have the taste of it. There is so
many things that you never forget about India, one of them is Tasty dishes.
Nothing reaveals the variety in Indian culture better than the diversity of
its sensational food.
• One of the greatest influences on India’s cuisine occurred in the 2nd
century B.C. The powerful and turned benevolent Emperor Ashoka of that
time popularized a vegetarian cuisine. The two other individuals that
helped make India vegetarian are Mahavir Jain and Gautam Buddha

7. What is Breakfast?
Breakfast is the first meal of a
day, most often eaten in the early
morning before undertaking the
day's work. The word literally
refers to breaking the fasting
period of the prior night.

8.  Magical Khaman
• Khaman is almost synonymous with Gujarat.
Though the recipe appears to be complicated, it
is pretty simple to prepare.
 Atta Ka Sheera
This is an easy-to-cook Gujarati
recipe for people on the run.

9.  Methi Muthias
• This amazing Gujarati breakfast recipe is a
feast for health conscious people.
Basundi
• This popular Gujarati recipe is a sweet dish
too. It is a main course dish and dessert rolled
into one!
 Bhakri
• This crispy dish is one of the few Gujarati
recipes that don’t require sugar. But it tastes
delicious!
Thepla
• This is a protein rich
Gujarati breakfast
recipe. If you are
looking for a healthy
breakfast recipe for
your kids, then this is
what you should try!

10. Idly
• Perennial favorite and the healthiest
South Indian Breakfast, the idlis are easy
to make, easy to digest and a favorite for
all age groups!
Dosa
• The South Indian pancake or Crepe, which is
commonly called dosa, is a good option for
breakfast, lunch or even dinner.

11.  Sambar
Gouthambu Dosa
• A healthy and
crispy pancake
made of whole
wheat. Try it
today and serve
with chutney.
 Ven Pongal
This is one of the most popular
breakfasts in Tamil Nadu
made of rice and dal. Ven
Pongal can make a
scrumptious breakfast for
those who spend long hours at
work.
• The tasty lentil
curry that goes with
many breakfast
recipes including
upma, is easy to
make and a protein
rich side dish.

12.  Puttu
 It is the most traditional and popular breakfast
of Kerala. Also known as steamed rice cake.
Medu Vada
 The deep fried doughnut
shaped lentil dumpling is a
favorite in every household
down south. If you thought
making them was an ordeal, let
us show you how easy it is to
dish out the hot vadas to go
with your idlis.
 PotatoStew
This favorite
side dish is an
accompaniment
to many Kerala
breakfasts.

13. Mysore Bonda And Coconut Chutney
Kesari Bath
• This is a traditional
sweet cuisine that
is also called rava
kesari . It is
considered to be
one of the
breakfast sweets.
Upma And Sambar
• Upma and sambar are another tasty
combination you can consider making for
breakfast.

14. PUNJABI CUISINE
Choley Bhature
Chole bhature, a dish from the Punjabi
cuisine, is a combination of chana
masala and bhatura, a fried bread made
from maida flour.

15. Aloo paratha
• Aloo Paratha is a bread dish
originating from the Indian
subcontinent; the recipe is
one of the most popular
breakfast dishes throughout
western, central and
northern regions of India
Sweet lassi
 Halwa poori
• The dish consist of
poori bread with chana
masala , along with
halwa . Halwa poori is
eaten at all times , but
it is usually a part of
breakfast .

16. MUGHLAI CUISINE
• Mughlai is a type of cuisine that came about as a result of the
Mughal rule in India from 1426 to 1857. During that time in
India's history, the food was rich and cooked with aromatic
spices, nuts and dried fruits. The flavors of Mughlai can
range from mild to spicy. It is pronounced "moog-lie.“
• Mughlai represents a cooking style that was used in
northern India, in places such as Uttar
Pradesh and Delhi.

17.  Mughlai Pulao
• Biryani itself a very delicious treat and
if it is Mughlai Pulao then it is such a
double treat with double richness. This
pulao recipe is one of the best rice dish
you will ever find.
Shahi Tukda
• Shahi Tukda is a famous
Hyderabadi dessert. The original
recipe is made from ghee and
condensed milk drowned in bread
and topped with dry fruits.

18.  Seviyan
• The seviyan obviously
have no intoxicants. The
kimam in recipes for the
dessert refers to
thickened, sweet milk
that is also poured on to
the fried vermicelli. ...
But while in the paan,
the colloquial usage
points to scented
substances, in the kheer,
it points to sweetened,
thickened milk.
Roghni Naan
Roghni Naan is a Mughlai flat
bread made with all purpose
flour flour, egg, milk yoghurt
and a few spices like poppy
seeds and onion seeds.

19. SHEER KHURMA
• It is a festival vermicelli
pudding preparated by
muslims on Eid ui-Fitr.
This special dish is served
on the morning of Eid day
in the family after the Eid
prayer as breakfast .

20. • Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital
of the state of Uttar Pradesh in Northern India. It is very closely related to
Bhojpuri cuisine of it neighboring region, Bhojpur.
• It originated in the lavish Moghul cuisine wherein lamb or chicken
was braised in velvety, spiced sauces, enriched with ground nuts,
cream and butter. ... There are both vegetarian and non-vegetarian
(chicken, lamb, beef and fish korma) varieties of korma.
Murgh Awadhi Korma is a classic from Lucknow.

21.  Kachori
Kachori is a spicy snack from India, also
eaten in other parts of South Asia, and
common in places with South Asian diaspora,
such as Trinidad and Tobago, Guyana, and
Suriname. Alternative names for the snack
include kachauri, kachodi and katchuri.
 chai
• Chai is a way of life in India.
• Chai culture in India developed out of
British colonization.
• With a few exceptions, the base of chai is a
black tea. There are many variations of
black tea, but Assam is the most common
in chai, as it has a strong, full-bodied
flavor

22.  A samosa, sambusa , or samboksa is a
fried or baked dish with a savoury
filling, such as spiced potatoes,
onions, peas, lentils, macaroni,
noodles, cheese, minced lamb or
minced beef. Pine nuts can also be
added.
 Samosa
 Pakora, also called pakoda, pakodi,
fakkura, bhajiya, bhajji or ponako, is a
fried snack. Originally from the Indian
subcontinent, it is a popular snack
across the Indian subcontinent,
especially in Pakistan, India,
Bangladesh and Nepal.
 Pakora

23. Maharashtrian or Marathi cuisine is the cuisine of the
Marathi people from the Indian state of Maharashtra. It
has distinctive attributes, while sharing much with other
Indian cuisines. Traditionally, Maharashtrians have
considered their food to be more austere than others.

24.  A tomato omelette is a breakfast dish
prepared mostly in Maharashtra. It is
referred to as an omelette because of its
visual appearance, but actually contains
no egg product or by-product. The main
ingredient is chickpea flour or besan.
 Tomato ome lette  Panipuri
 Panipuri is a common street snack
in several regions of the Indian
subcontinent. It consists of a
round, hollow puri, fried crisp and
filled with a mixture of flavored
water, tamarind chutney, chili,
chaat masala, potato, onion or
chickpeas

25.  The potato filling and the batter used
to coat the filling are the only two
components of batata vada. The
potatoes are boiled, mashed coarsely
and kept aside.
 Batata bhaji
 The laddus are called Dinkache
ladoo in Marathi and Gond ka laddu in
Hindi. The main ingredient is Gum
arabic which is collected from the
Babhul tree. Other ingredients include
coconut, almonds, cashews, dates,
spices such as nutmeg and cardamom,
poppy seeds, ghee, and sugar.
 Dinkache ladoo

26. Rajasthani cuisine is also influenced by the Rajputs, who
are predominantly non-vegetarians. Their diet consisted
of game meat and dishes like laal maas, safed maas, khad
khargosh and jungli maas.[3] The natives of the Rajputi
areas have a wide variety of chutneys made of turmeric,
garlic , mint and coriander .

27.  Churma
Churma is a popular Haryanvi,
Rajasthani, Bihari, Uttar Pradesi,
and Awadhi delicacy. It is
coarsely ground wheat crushed
and cooked with ghee and sugar.
 Tea, beverage produced by steeping in freshly boiled
water the young leaves and leaf buds of the tea
plant, Camellia sinensis . Two principal varieties are
used, the small-leaved China plant (C. sinensis
sinensis) and the large-leaved Assam plant (C.
sinensis assamica). Hybrids of thes.

28.  BAJRA ALOO ROTI
 Bajra grows abundantly in large parts
of arid Rajasthan, especially in the areas
around Jodhpur and Dungarpur i.e.
Western Rajasthan. Bajra rotis and
khichdi are therefore more popular in
these areas. Bajra rotis are preferred in
the winter months asbajra is considered
to be heat producing.
 Poori (also spelled puri) is an unleavened
deep-fried bread, originating from the
Indian subcontinent. It is eaten for
breakfast or as a snack or light meal. It is
usually served with a savory curry or
bhaji, as in Puri bhaji, but may also be
eaten with sweet dishes. Puri is most
commonly served at breakfast.
 Methi bajra poori

29.  Rajasthani Khooba Roti is a popular Rajasthani
cuisine dish that is prepared quite often in
Rajasthan household. They are made with
wheat flour and ghee. It is another Indian bread
which is prepared in a different way. Serve
Rajasthani Khooba Rotias a meal during lunch
and it can also be packed for lunch box.
 Khooba Roti  Mirchi Bada
Mirchi bava is a spicy Indian snack
consisting of chili and potato or
cauliflower stuffing, served hot with
tomato sauce or occasionally with mint
and tamarind chutney. Banana pepper is
used for making mirchi bada

30. The Kashmiri Muslims refer to it as "Noon
Chai" or "Namkeen Chai" both meaning salty
tea. Noon Chai or Sheer Chai is a
common breakfast tea in Kashmiri households
and is taken with breads like baqerkhani
brought fresh from Qandur, or bakers. Often,
this tea is served in large samovars.

31.  Naan is cooked in a tandoor, from
which tandoori cooking takes its name.
Peshawari naan and Kashmiri naan are
filled with a mixture of nuts and
raisins; in Pakistan, roghaninaan is
sprinkled with sesame seeds; Kulcha is
another type.
 KASHMIRI NAAN Khoa
Khoa is a dairy product widely
used in the cuisine of the Indian
Subcontinent, encompassing
India, Nepal, Bangladesh and
Pakistan. It is made of either
dried whole milk or milk
thickened by heating in an open
iron pan.

32.  Noon chai
 Noon chai is a traditional
tea beverage from
Kashmir made with salt,
milk and baking soda.
Kashmiri Kahwa. ... Even though
the drink is Kashmiri, its
name kahwa is a word of
Arabic origin and therefore also
known as Arabic Kahwa. The
drink contains boiled tea leaves
with other herbs and spices like
saffron and cardamom and
cinnamon as mentioned above
 Kashmiri Kahwa