Berry brilliant breakfast!

Breakfasts are such a wonderful meal.

In Victorian times, you’d partake of a repast that had the table groaning under the combined weight of a side of ham and steak and kidney pudding, salmon kedgeree, cold cuts, scones with clotted cream, syllabub and hot buttered toast. Sandwiches and seed cakes, poached eggs and poppy seed muffins and Earl Grey brewed just right.

I’m sure the Victorians ate to their heart’s content then went right back to sleep!

In this day and age, the ITC Grand Central in Mumbai had a spread that wiped out our good intentions and any semblance of a waist line, in the four days we were there!

There were puris with potato bhaji, alu bondas, freshly steamed idlis, soft as babies breath. Tangy tomato chutney rubbed shoulders with a mild mint chutney. Fresh coconut chutney- almost sweet in its delicacy, was the belle of the ball. Poha and upma, and a delicious Pongal!
A white coated chef, who looked like a cheery Indian Santa, stood making crisp and lacy dosas, urging us to have one (just one) with his signature gun powder.

With my plate piled high with all these delectable delights, ignoring the pointed message from the piles of boring fruit, I was amazed to see many sad souls who’d made a beeline for eggs and pancakes and porridge.

And having eaten my way through all that deliciousness, like the Vicorians, all I wanted to do was spend the day in a food induced coma.

I’m now paying penance for my four days of bliss!

But a berry delicious penance 🙂

Just 4 ingredients:
Oats- 3 tbsps
Plain yoghurt- 1/2 cup
Raspberries, a handful
Blueberries, a handful

Blend together adding honey or agave nectar if you wish to sweeten the smoothie.

And dream of vadas and pulikachal and the true brilliance of an Indian breakfast!