Matcha latte and kaya toast for breakfast

India loves breakfast and with the heat bearing down, it's time for flavourful, light Asian dishes while dining out

- Ruth DSouza Prabhu

Ours is a nation with a long-standing breakfast culture and if not eating at home, one is never too far from a great local option. With more diners being well-travelled and looking for global dining experiences, the Asian breakfast culture is making inroads across cities. Bengaluru has Nasi & Mee, Muro Café, Kopitiam Lah and Kampot, among others. Chennai has Zhouyu—A Chinese Kitchen, Mumbai has Mokai and Hyderabad's Rajiv Gandhi International Airport has Shoyu at the domestic departures gate.

"The parallels between Indian and Asian breakfasts are striking—both focus on warm, comforting and carb-rich dishes that pair beautifully with strong beverages. For example, in Teh Tarik and Indian chai, the "pulling" technique and frothy finish are identical. For younger consumers seeking new flavours, Asian breakfasts are both familiar and exciting," says Joonie Tan, team lead, Kopitiam Lah, India's first Malaysian kopitiam (coffee house), in Bengaluru.

Nasi & Mee's flagship outlet on Bengaluru's Convent Road launched Shiok (Singaporean for excitement) Breakfast Club in February. The ice-blended Milo, a chocolate malt drink, pairs well with Bao Dang, scallion bao pancakes with rendang, a combination resonating with the Indian habit of pairing curries with dosa or roti at breakfast, says Dilip Krishnan, co-founder-CEO of Foodsta Kitchens India, the parent company.