Planning An Independence Day Brunch? Include These Dishes from Across India 

India's culinary repertoire is vast and represents its immense diversity, shaped by geographical, climatic, and cultural factors. Each region's distinct weather conditions and terrain influence the local ingredients and cooking methods. For instance, coastal areas have great seafood and coconut-based dishes, while arid regions rely on hearty grains and legumes. Cultural practices, including religious beliefs and festivals, further define the flavours and techniques used. From the spicy and tangy curries of the South to the rich, aromatic dishes of the North, the list is endless.

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Also Read: A Closer Look At The Food Culture Of The Baiga Tribe From Madhya Pradesh

As you move on to the main course, choose dishes that showcase regional specialties, each telling its own story. The diverse spread can include tangy, sweet and umami flavours. These can be accompanied by a range of delicious and fresh sides. The inclusion of vegetables and grains can highlight the diverse agricultural bounty of different regions and choosing dishes that are cooked using traditional techniques can do justice to India’s diversity and ancient traditions. You can also pick traditional sweet treats for the finale. Here’s an idea for dishes that can make it to the brunch table.

Aloo Tikki Chaat, Uttar Pradesh

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Chaat is a quintessential street food from Uttar Pradesh that embodies the essence of Indian flavours. Aloo Tikki Chaat, a popular variation, features spicy potato patties topped with a medley of tangy tamarind chutney, creamy yoghurt, and a sprinkle of chaat masala. The garnish such as chopped onions, tomatoes, and fresh coriander can be served separately and It can add a fun and interactive element to your brunch spread. This dish offers a delightful mix of textures and flavours—crunchy, creamy, spicy, and tangy. 

Galouti Kebabs, Uttar Pradesh

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Lucknow, known for its rich culinary heritage, is famous for its kebabs. Galouti Kebabs are a must-try—these melt-in-the-mouth kebabs are made from finely minced meat mixed with a blend of aromatic spices. The secret to their exquisite texture lies in the delicate grinding and marinating process. Traditionally cooked on a tandoor, these kebabs can be pan-fried to achieve a similar taste. Serve them with mint chutney and fresh onion rings for an authentic Lucknowi experience that will impress your guests.

Momos, West Bengal

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Momos have become a beloved snack across India, but they have a special place in West Bengal’s cuisine especially in areas such as Darjeeling and Kalimpong. These steamed dumplings are filled with a savoury mixture of vegetables or minced meat and seasoned with spices. They are typically served with a tangy and spicy dipping sauce. Momos are perfect for a brunch as they are both light and satisfying. 

Pav Bhaji, Maharashtra

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Pav Bhaji is a popular street food from Mumbai that features a spicy vegetable mash served with soft buttered bread rolls (pav). The bhaji, made from a mix of mashed vegetables and spices, is rich and flavourful, while the pav is soft and buttery. This dish is a crowd-pleaser that adds a fun and informal touch to your brunch spread, perfect for serving in a relaxed, casual setting.

Dal Baati Churma, Rajasthan

Dal Baati Churma is a quintessential Rajasthani dish that combines three elements: dal (lentil curry), baati (hard wheat rolls), and churma (sweet crumbled wheat). The baati is baked until crispy and served with spicy dal, while the churma, made with crushed baati, ghee, and jaggery, adds a sweet contrast. This hearty dish perfectly repesents Rajasthan’s traditional food.

Amritsari Chole with Bhature, Punjab

Amritsari Chole is a rich and spicy chickpea curry from Punjab, known for its robust flavour and deep colour. It’s typically served with bhature, which are deep-fried bread that are light and fluffy. The spiciness of the chole pairs perfectly with the soft, warm bhature making the combination hearty. The dish is an excellent choice for a brunch that’s festive.

Appam with Stew, Kerala

Appam is a traditional dish from Kerala. It’s a type of soft, spongy pancake made from fermented rice batter and coconut milk. It’s commonly served with a fragrant stew made with vegetables or chicken in a mildly spiced coconut gravy. The combination of appam’s delicate texture with the creamy, flavourful stew, takes one to the gorgeous backwaters of Kerala while showcasing South Indian flavours

Lemon Rice, Karnataka

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A staple in South Indian cuisine, Lemon Rice is a refreshing and zesty dish that’s perfect for a holiday brunch. Made with cooked rice sautéed with turmeric, curry leaves, mustard seeds, and peanuts, it’s then flavoured with a generous squeeze of lemon juice. The result is a bright, tangy rice dish with a wonderful crunch from the peanuts. It's easy-to-make and balances the richness of other brunch dishes with its light and citrusy profile.

Shrikhand, Gujarat

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Shrikhand is a sweet dish made from strained yoghurt, flavoured with cardamom, saffron, and often garnished with nuts. The creamy texture and sweet, aromatic flavour make it a delicious way to end a meal. Although it’s usually served as a dessert, it can also be enjoyed as a refreshing side dish. 

Paal Payasam, Tamil Nadu

Rice, milk, sugar, cardamom, and sometimes coconut. A creamy, milk-based rice pudding often flavoured with cardamom and garnished with nuts and raisins. The rice is slow-cooked in milk until it becomes soft and the mixture thickens.

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