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Come winter, and everyone wants a warm and comforting start to the day with an ideal breakfast before heading off to work or to study. And here, rather than going for modern or Westernised breakfasts that are usually cold, going for an age-old traditional Indian meaty breakfast is what comes in handy. In most Indian regions where winter mornings are really cold, the tradition of eating meaty breakfasts has been around for centuries. And the reason behind this is simple.
A meaty breakfast is not only filling but also provides the body with essential proteins and fats. These break down and add fuel, warmth and sustainance to the body, giving you the best, energetic start to the day that you deserve. Meats like mutton, chicken and even bacon help maintain body temperature, which is precisely what you need during cold winter mornings. So, a meaty breakfast serves as a hearty, warming start to the day, which is one of the vital demands of the season.
Now, if you are wondering which meaty breakfasts from across the country you want to indulge in this winter, here are some of the best options to try out.
Video Credit: Youtube/Chef Ranveer Brar
Nalli Nihari
Across North India, and especially in cities like Delhi, winter mornings for a lot of people are all about heading out to get the best Nihari in town. This deep, rich and aromatic stew made with mutton is cooked overnight on a low heat, making it the perfect breakfast to pair up with naan or even some rumali roti. Slightly spicy and absolutely rich, this one is not to be missed this winter.
Paya
Another winter special breakfast that is known for its health benefits as well as flavours, paya is basically a type of soup that is made with goat trotters. Because this cut is packed with collagen, the soup turns into a thick, protein-packed and flavoursome dish that can and should be enjoyed to stay warm during winters.
Keema Pav
In Maharashtra, it is quite the tradition to indulge in a plate of warm and spicy keema served with a warm loaf of ladi pav in th mornings. Made with minced mutton or chicken, keema is made with a blend of spices, herbs and veggies like onions and peas. The pav on the side helps scoop up the meaty wonder of a dish.
Muri Mangsho
This Bengali classic winter dish is simple, and yet one of those dishes that isn’t known about beyond the region. Leftover chicken or shredded mutton curry from the night before is warmed up and served with puffed rice, making for a hearty and wholesome meal. In Bihar, a similar concept is followed with mutton taash, which is served with puffed rice or muri as a snack and breakfast.
Sorpotel
A traditional Goan dish, sorpotel or sarapatel combines the meatiness of pork with vinegar and spices like cloves, cinnamon and red chillies. Slow cooked until perfect, this meaty breakfast option is believed to induce warmth and fuel the body with plenty of protein. Usually enjoyed with bread, pav or even rice, this stew is a must-have winter dish.
Kizhi Parotta
Popular as a breakfast option in both Kerala and Tamil Nadu, this dish is unique among traditional South Indian parottas. This is primarily because the flaky flatbread or parotta is stuffed with a layer of shredded chicken or red meat which is spicy and rich. Served on a banana leaf, this dish is a wholesome and complete breakfast.
Bheja Fry
Another popular breakfast and snack dish from Maharashtrian cities like Mumbai, bheja fry is considered to be a delicacy and a must-have for foodies. Made with goat’s brains, this dish is spiced with heavy spices and cooked with veggies like onions and garlic.
Video Credit: YouTube/Kashmir Tasty Treats
Harisa
Also spelled as Hareesa, this Kashmiri winter delicacy is the perfect breakfast because of its simple yet robust flavours. The mutton or lamb is cooked with spices, cracked wheat, milk and more for hours until the bones separate and you get a stew that is rich, glutinous and almost like a paste. Topped with fried onions and cashews, this stew is a must-have on winter mornings.
Dal Gosht
Another North Indian speciality, this one is even more packed with proteins because it is made with lentils and meat. The mutton or lamb is cooked with chana dal, whole spices and plenty of water for a long time—or in a pressure cooker for a few whistles. The dish is then enjoyed with rotis, naan or parathas.
Ros Omelette
Served with locally made pav bread, ros omelette is a traditional Goan snack or breakfast made with two components—an omelette and a gravy made with chicken or chickpeas. The spicy chicken gravy is quite similar in taste to xacuti and has flavours of mustard seeds, curry leaves and coconuts. A meaty yet light dish, this one is a must-have when in Goa.
