I thought I would tell you a little more about breakfast in India, which I will be eating there every day for the next two weeks. Slices of bread with toppings have been an unknown phenomenon in Indian cuisine until the last 20–25 years. It is true that you can now find both different types of cheese and jam made in India, just as you can find well-known Indian ready-made dishes made by Norwegian manufacturers in Norway. Traditional Indian breakfast consists of prantha , crispy, baked flatbreads, chae , hot milk and achaar (see below) . In winter, different types of spiced tea are made and milk is preferably drunk after it has been boiled, with a little sugar in it. The biggest difference between Norwegian and Indian breakfasts is that in India, hot food and hot drinks are served for breakfast. Furthermore, you will never be served fish or meat for breakfast, while eggs are quite common.
For weekend breakfast, even more hearty dishes are made with fillings of various vegetables in parantha. The most popular are alu ka prantha lefse with potato filling or gobhi ka parantha lefse with cauliflower filling. Served with dahi – homemade kefir, buttermilk or ghee . Eggs are made in several ways, including as an omelet with onions, fried eggs or minced eggs called bhurji . Achaar are pickles made from mango, chili or various types of vegetables that are put in spice oil or vinegar brine. The one with chili and carrot can be found here .
Hope this helps and inspires some variety in the breakfast menu :)