IndianMisal PavA Maharashtrian-style breakfast of tender sprouted beans in a spicy coconut and onion gravy, topped with crunchy farsan and served with buttered, toasted pav. Filling, bold and easy to build in layers.1 h 10 min·Serves 4
IndianSabudana KhichdiSoft, separate pearls of tapioca tossed with crunchy peanuts, potato, cumin and green chilli. A light, gluten-free breakfast that comes together quickly once the sabudana is soaked.40 min·Serves 4
IndianAppamSoft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.1 h·Serves 4
IndianMedu VadaCrisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.4 h 55 min·Serves 4
IndianSoft Steamed IdliLight, fluffy steamed rice and lentil cakes from South India, made with a naturally fermented batter. Serve them hot with coconut chutney and sambar for an easy, filling breakfast.55 min·Serves 4
IndianRava DosaThin, lacy, crisp semolina crepes flavoured with cumin, pepper and curry leaves. No fermenting is needed, so you can go from pantry to plate in under an hour.55 min·Serves 4
IndianMasala DosaThin, crisp fermented rice and lentil crepes wrapped around a turmeric potato and onion filling. Start the batter a day ahead, and you'll have a weekend breakfast that's worth the wait.1 h 30 min·Serves 4
IndianBhatureSoft, puffed, golden fried breads made with a yogurt dough that rests until light and slightly tangy. Serve them hot with chole for a weekend breakfast.2 h 45 min·Serves 4
PakistaniLahori Chanay (Tea-Simmered Chickpea Curry for Breakfast)A thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.1 h 30 min·Serves 4
PakistaniPaya (Slow-Cooked Trotters)Goat trotters simmered with onions, yogurt and whole spices until the gravy turns silky and the meat slips off the bone. A classic weekend breakfast to eat with naan.2 h 50 min·Serves 6
Middle EasternShakshukaEggs poached in a peppery tomato sauce with cumin and paprika, served straight from the pan with warm bread.35 min·Serves 3
PakistaniAloo ParathaWhole-wheat flatbread stuffed with spiced mashed potato and griddled in ghee until crisp in spots.45 min·Serves 4
PakistaniMasala OmeletteThe dhaba-style omelette: eggs beaten with onion, tomato, green chili and coriander, cooked thin and folded.10 min·Serves 1
AmericanFluffy Yogurt PancakesThick, fluffy buttermilk-style pancakes made with yogurt and milk, so there is no need to buy buttermilk.25 min·Serves 4