Nutritious breakfast from Northeast

10 May,2024 Credit: Google Photos

Jolpan

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Handoh Guri

[{"selector":"#anim-aaeffb6f-5268-4dc5-8ca9-7ee5d25337df","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1686df72-d650-40b2-9c7b-0dfeed42032b","keyframes":{"transform":["translate3d(0px, 310.62078%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-50a06489-79a2-41d1-9077-0d8c8d9b26fd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-974fc7c3-3a1a-4033-80a9-2cef9503bb81","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5463fb8f-1a20-4db0-a1d4-77e2c76a0dfa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41feeb2e-8b8e-436e-bfa0-1c08e4d5ea01","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d9fd6e0-eef3-468c-9085-7d4a5710be1c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-38aed20a-92ee-4db3-ab6f-d0461ee7b5d9","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A nutritious breakfast from Assam made with roasted gram flour, mixed with milk and jaggery. Credit: Google Photos

Chhunga-Rice

[{"selector":"#anim-7c41482c-8a0c-4d12-b5a9-59875652b605","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-06708d33-4536-42af-8366-69441fe0611a","keyframes":{"transform":["translate3d(0px, 229.58937%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9a1b3dd9-2b40-4777-92cf-b29783ffa31f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9cc9755c-084a-47c3-be0e-1677315c9cf1","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1a03c6d-eebc-4fee-8742-3992e9867cb2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b735369c-a8f8-41ce-b31c-b7366d15c6e4","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab575f38-3f64-4ea7-aa08-78efc4da5d1d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e1481f64-75b7-4213-b66d-5c6b84e72212","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A Mizoram breakfast made with sticky rice, cooked with water and served with side dishes like boiled vegetables. Credit: Google Photos

Khar

[{"selector":"#anim-1869d6a7-7fe5-4407-89aa-a1ba8fda6739","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e533c38-3101-4075-b0db-1342806d704b","keyframes":{"transform":["translate3d(0px, 173.13296%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f22a747-dc60-42fd-9898-18979bcdf503","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6e24c8a7-d2d4-4650-acca-edc1665cb4a2","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9373aaa2-0a80-4262-bff2-c966b2b95c4b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9745e736-3b90-44b0-8729-190f7c0c1ef7","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf01cb11-879e-4d98-8a08-5c705446c43a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d4f6359-c070-4162-8cb4-dbf3bf4e542d","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Traditional Assamese dish made with alkaline water (obtained from sun-dried banana peels) cooked with pulses or vegetables, often served with rice for breakfast. Credit: Google Photos

Putharo

[{"selector":"#anim-a7ee3a20-6ec5-4b8b-943b-ba270058696c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c3978b4-99f0-427e-b456-a2b33040a87e","keyframes":{"transform":["translate3d(0px, 197.40388%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ef33004f-03bf-4a70-923b-027155e7ca05","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d45fdb2-bfdd-49d0-8b4b-41c249186909","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aa27245d-3fa4-4fc9-a072-1f8d7a0ec6f6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b87eae2-bea9-4885-b0c9-dfce8034a85d","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eb8bfc25-542b-4f82-9172-38a36c7117ec","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7eccb550-68d4-4b35-b2ca-6be8c99513b8","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A breakfast from Meghalaya, made with some jaggery, rice, flour, and coconut, and then baked in an earthen pot. Credit: Google Photos

Khura

[{"selector":"#anim-942ffb64-8702-4675-b3ed-f816f9128a2c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-72c936bf-078d-4d44-a6fe-aaf266ab64d7","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6f5d5cfd-9fc9-4bd9-bb2a-a78d21297670","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f156b5b1-e331-4e3f-8164-82e568a1378b","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d3e92005-10ec-4e35-a090-ac5613723004","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29b819ad-5e6c-4bbd-9246-8328c5522ca4","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2cf83a31-3db6-448a-8b60-73254b0e3706","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-defde9cd-8bfb-4ec8-9f4c-c3b7875080f5","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Arunachal Pradesh’s Khura is a pancake that is made from buckwheat flour along with the famous butter tea that is made with the milk of yak. Credit: Google Photos

Phale

[{"selector":"#anim-351b1188-e121-4e35-b054-96cf8d090c7f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8a219b62-af60-4ca6-8f3f-8242a5812114","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eb4a7055-5e96-458f-931b-e474843eb6b5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3a8ad6d0-d4f8-47cb-95b6-cdd8ed205762","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ea96e7e3-30e8-47ad-a25f-14f6926e2d26","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2baed46b-578c-4558-9ba6-40f74b92eca5","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe799d54-042f-4378-8ad5-a24ee9466010","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ee1a5577-dad7-4de3-9d4c-c88cfa2e6733","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The most famous breakfast option from Sikkim is made of a meal, Phale, from Sikkim is cooked by using whole wheat bread called Phale. Credit: Google Photos

Poita Bhat

[{"selector":"#anim-6a5eb377-af2f-4a37-bb11-6d5a8efb4fdb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-31aa51b0-df70-44f5-8dca-e4b3a8eb61bd","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7176b2da-b1bf-46ec-8c14-71d1ed828f83","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2024373-58fa-4337-84cf-9ae979492b89","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8953ce5c-908f-4f73-b8fc-f1a60efc6a2c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c6af4511-0291-457f-93f7-9b72bb42802b","keyframes":{"transform":["translate3d(0px, 828.82006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8dfe8a04-9568-4f8e-9b60-fb2d7f6450ad","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0157d813-840b-460c-8bd4-117c3b95c9b0","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] PoitaBhat is an Assamese breakfast, consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. Credit: Google Photos

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