Soft and versatile, idlis are a staple in South Indian cuisine. Made from fermented rice and urad dal batter, they pair perfectly with coconut chutney or sambar.


Hailing from Gujarat, dhokla is a light and fluffy steamed cake made from fermented rice and chickpea flour. It's often garnished with mustard seeds and coriander for added flavor.


A Gujarati specialty, patra features colocasia leaves filled with spiced gram flour paste, rolled, and then steamed. Sliced into rounds, it offers a flavorful and nutritious breakfast option.


This South Indian delicacy consists of steamed rice dumplings filled with coconut, jaggery, and sometimes lentils. It's a delightful blend of sweet and savory, often enjoyed during festivals.


Handvo is a savory cake made from a mixture of lentils, rice, and vegetables. Originating from Gujarat, it's seasoned with mustard seeds, sesame seeds, and curry leaves for a distinctive taste.


Hailing from Kerala, Puttu features steamed cylinders of ground rice layered with grated coconut. It's often enjoyed with Kadala curry or banana, offering a wholesome breakfast option.

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A unique Assamese dish, Khar combines raw papaya, pulses, and alkaline water filtered through sun-dried sunflower stems. It's a flavorful and healthful breakfast choice that reflects the rich culinary heritage of Assam.

Pidi Kozhukattai

A South Indian favorite, Pidi Kozhukattai consists of steamed rice flour dumplings seasoned with mustard seeds, urad dal, and curry leaves. It's typically served with coconut chutney for a delightful breakfast experience.


Originating from Himachal Pradesh, Sidu is a steamed bread filled with a delicious mixture of ghee, walnuts, and jaggery. This aromatic dish captures the essence of Himachali cuisine, providing a sweet and nutty start to the day.