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As such, the concept of breakfast does not exist in India. There is Naashta eaten as an alternative in Indian households, even among Indians living abroad. Like most things, Naashta reflects the diversity of the country. Normally, Naashta is based on wheat, lentils and rice with vegetables as side dish. It not only nutritious, but also very stimulating for the metabolism thanks to the warming spices.


Naashta in India varies from region to region. No two regions would have the same kind of naashta. The food is so well thought out that it contains all the macronutrients you need in each dish. With delicious delicacies like Idli, Dosa, and Aloo Parathas, it's no surprise that Indians prefer to eat hot breakfasts rather than cereal or fruit.


The southern regions of India have the most diverse recipes for Naashta. The dishes are filling as well as easy on the stomach and provide you with enough proteins, carbohydrates and fats to start the day well and healthy. The recipes are a mixture of rice and lentils, served with spicy side dishes like Chutneys and Sambar(a lentil-based soup with vegetables).


In the south, you will find mainly Idli, Dosa, Vada and Upma.


Northern regions have a heavier Naashta in comparison. A common belief is that due to the much cooler climate in this region, the inhabitants need to consume much more fat to cope with their daily activities. Nevertheless, their tasty recipes, such as Aloo Paratha, Gobi Paratha and Mooli Paratha have found their way onto Naashta plates all over India.


The western part of India has some recipes characteristic of this region. These differ in spices and basic ingredients used. Dishes such as poha, Thalipeeth, Dhokla, Thepla and Khandvi still have the right balance of nutrients, however.


Eastern regions have inspired their recipes from China. Momos are commonly eaten, as are sandwiches, roti and other rice cakes.


Let's go on the Naashta culinary journey!

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