Indian Breakfast

An Indian breakfast varies from region to region and is mostly
vegetarian. In East India (Orissa, Bengal) the most popular breakfast
are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas
curry) or potato curry and also sweets like Rasogula, chenapoda etc.
In South India, the most popular breakfast is an assortment with
several possible main dishes, such as idlis, vadas, dosas and
chapatis. These are most often served with hot sambar and one or
two kinds of chutney items in Tamil Nadu.
The usual North Indian breakfast consists of stuffed paratha
breads or unstuffed parathas (they resemble oily milee crepes) with
fresh butter, cooked spicy vegetables especially aloo sabzi. Popular
accompaniments include sweets like jalebi, halwa, and sweetened
milk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)
is frequently eaten for breakfast. In urban areas, omlettes and simple
butter sandwiches are becoming a popular breakfast food.

Juice Mango, Pineapple, Orange, Grapes, Tomato
Fruit Salad Fresh, seasonal fruit accompanied with
yoghurt or honey
Sweet dishs Rava Kesari, Basmati rice, sweet porridge,
jalebi, halwa, and sweetened milk.
Eggs
Boiled egg, omlette, scrambled eggs on white
or whole meal bread toast served with
crumbled homemade paneer cheese &
chopped spinach.
Breads Toast or plain white / brown breads, butter
sandwiches
Indian
speciality
breakfast items
Idlis, vadas, dosas and chapatis served with
sambar and chutneys.
Bara,Puri and Upma, Pongal, Poha, or Shira
(similar to Kesaribath)
Stuffed paratha breads or unstuffed parathas
with cooked spicy vegetables especially aloo
sabzi.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine

American Breakfast

Traditional breakfasts in the United States a n d Canada
derive from the full English breakfast and feature predominantly
sweet or mild-flavored foods, mostly hot.
Restaurants that serve breakfast typically base their menus
around egg dishes and meats such as sausage and bacon.
Pancakes and waffles are also popular. An assemblage commonly
known as a country breakfast in restaurants consists of eggs or
omelette, sausage or bacon, hash browns, gravy, coffee, biscuits or
toast with jam or jelly, and fruit juice.

The American breakfast comprises of the following courses:
Juice Mango, Pineapple, Orange, Grapefruit, Tomato
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk.
Eggs Boiled, Fried, Poached, Scrambled, Omelette,
served with bacon, ham or sausages.
Breads
Toast white or brown, rolls, brioche croissant,
with preserves like butter, jam, jelly, marmalade
and honey.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine
American breakfast usually consists of fewer courses than
English breakfast.

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English Breakfast or Full Breakfast

Somerset Maugham once said, "The only way to eat well in
England is to have breakfast three times a day".
An English breakfast is an elaborate breakfast quite
substantial in size and variety. The tradional English breakfast
comprises of ten courses.
Juice Chilled fruit juices - Pineapple, Orange, Apple,
Grapefruit, Tomato
Stewed Fruits
Apples, Prunes, Figs, Pears etc. are cut into
small pieces and cooked in sugar syrup
flavoured with clove and cinnamon. It is served
in a cocktail cup with a quarter plate as
underliner and the cutlery provided is a
teaspoon
Cereals
Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk in a soup bowl with a quarter plate as
underliner and a dessert spoon is provided as
cutlery.
Fish Herring, Haddock, Kedgres, Sardines are
served.
Eggs Boiled, Fried, Poached, Scrambled, Plain or
Savoury Omelette.
Meats Fried or Grilled bacon, sausages, ham, salami,
kidney or liver.
Rolls and
toast
Toast white or brown or rolls like croissant,
muffins, brioche, doughnuts, Danish pastry.
Butter and
Preserves
Butter, jam, jelly, marmalade, honey, maple
syrup.
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine, Cocco.
This traditional cooked breakfast has largely been replaced
by simple, light foods and much varied choices have been added to
suit today’s customers. The course also varies from two to ten
depending on the customer and the establishment.



English breakfast is much heavier than a continental
breakfast.

Continental Breakfast or Café Complet

Continental breakfast is an institutional meal plan based on
lighter Mediterranean breakfast traditions. It is a light meal meant to
satisfy breakfaster until lunch. A typical Continental breakfast
consists of the following:
Juice Mango juice, pineapple juice, tomato juice, orange
juice or grapefruit juice
Bread Toast (white bread / brown bread), rolls, croissant,
brioche, muffins, doughnuts, Danish pastry served
with preserves, jam, honey, marmalade and butter
Beverage Hot beverages such as tea or coffee.
The continental breakfast may also include sliced cold meats,
such as salami or ham, and yogurt or cereal. Some countries of
Europe, such as The Netherlands and those in Scandinavia, add a
bit of fruit and cheese to the breakfast menu, occasionally even a
boiled egg or a little salami.

BREAKFAST

Breakfast is the first meal of the day, typically eaten in the
morning. The word derives from the idea of breaking the involuntary
fast due to sleep. Breakfast is considered by many food experts to
be a most important meal of the day.
Traditionally, breakfast is a large cooked meal eaten before
work and designed to carry people through a large part of the day.
The erosion of the cooked breakfast has been an ongoing trend in
the Western world, since at least the early 20th century, coinciding
with late waking times than when most Westerners had agricultural
occupations, starting early in the morning.

Breakfast in hotels may be served in the hotel restaurant or
dining room, in a breakfast room set aside for this one meal, or in the
guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

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TYPES OF BREAKFAST

The following are some of the basic types of breakfast:
1. Continental breakfast
2. English breakfast
3. American breakfast
4. Indian breakfast

GENERAL RULES TO BE OBSERVED WHILE SERVING

1. Women are usually served first. If it is an honorary dinner, of
course, the guest of honor is served first. Otherwise, age and
status of the guest determine the sequence, with older or more
distinguished guests served first. The host is always served after
his or her guests. When children are present at the table, serve
them as quickly as possible to maintain peace.
2. Place and remove all food from the left of the guest.
3. Place and remove all beverages, including water, from the right
of the guest.
4. Use the left hand to place and remove dishes when working at
the left side of the guest and the right hand when working at the
right side of the guest. This will provide free arm action for the
server and avoids the danger of bumping against the guest's
arm.
5. Place each dish on the table with the four fingers of the hand
under the lower edge and the thumb on the upper edge.

6. Never reach in front of a guest, nor across one person in order
to serve another.
7. Present Serving dishes from the left side, in a position so that
the guest can serve himself. Place serving silver on the right
side of the dish, with the handles turned toward the guest so that
he may reach and handle them easily.
8. Do not place soiled, chipped, or cracked glassware and china or
bent or tarnished silverware before a guest.
9. Handle tumblers by their bases and goblets by their stems.
10. Do not lift water glasses from the table to fill or refill. When they
cannot be reached conveniently, draw them to a more
convenient position.
11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls,
and dessert dishes on small plates before placing them in the
center of the cover between the knife and the fork.
12. Place individual serving trays of bread and rolls above and to the
left of the forks. Place a tray or basket of bread for the use of
several guests toward the center of the table.
13. Place the cup and saucer at the right of the spoons, about two
inches from the edge of the table. Turn the handle of the cup to
the right, either parallel to the edge of the table or at a slight
angle toward the guest.
14. Set tea and coffee pots on small plates and place above and
slightly to the right of the beverage cup. Set iced beverage
glasses on coasters or small plates to protect table tops and
linen cloth.
15. Place individual creamers, syrup pitchers, and small lemon
plates about and a little to the right of the cup and saucer.
16. Place a milk glass at the right of and below the water glass.
17. Serve butter, cheese, and cut lemon with a fork, serve relishes,
pickles, and olives with a fork or spoon, not with the fingers.