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Food in India is traditionally categorized into three main meals: breakfast, lunch, and dinner. Among these, breakfast is often regarded as the most important meal of the day. Nutritionists and doctors alike emphasize the necessity of never skipping breakfast, highlighting that it should be rich in nutrients to kickstart the day with energy. Interestingly, the concept of breakfast was not distinctly defined in Indian tradition. This observation comes from renowned food critic and historian Pushpesh Pant, who has also served as a professor of International Relations at Jawaharlal Nehru University. Let's explore how and when the idea of breakfast emerged in India.

Historical Meal Patterns in Indian Households

In an interview, Pushpesh Pant noted that historically, people were content with just two meals a day. He explained that in earlier times, households would light the stove once in the morning and once in the evening. The morning meal, whether it was leftover bread or freshly prepared food, was consumed before heading out to work in the fields or attending to other tasks. After a long day, they would return home for dinner, indicating that meals were limited to just morning and evening, with no concept of lunch.

The Introduction of Breakfast by the British

According to Pushpesh Pant, the idea of breakfast was introduced to India during British colonial rule. He explains that with the arrival of the British, a new meal was created that could be packed in tiffins for children going to school or for office workers. This transformed breakfast into a sort of brunch, featuring items like bread, egg parathas, vegetable rotis, milk, yogurt, and puffed rice.

The Simplicity of Traditional Indian Meals

Pushpesh Pant further elaborates that earlier Indian farmers and laborers would leave home after having a hearty breakfast. In hilly regions, rice and lentils were often prepared in the morning, which people consumed before heading to work. The notion of a light lunch was non-existent, as meals were strictly divided into just morning and evening. This division of meals was a fundamental aspect of daily life, with breakfast and dinner being the only two designated times for eating.

The Absence of Modern Culinary Concepts

Overall, Indian tradition did not recognize breakfast or lunch as distinct meals. People would eat a substantial meal in the morning and then have dinner in the evening. If they felt hungry during the day, they would snack on whatever was available, such as puffed rice. Pushpesh Pant's insights are valid, as people in those times had limited time, resources, and conveniences. Unlike today, where gas stoves, electric appliances, and modern kitchen tools simplify cooking, earlier meals were prepared over clay stoves, requiring more time and effort.

The Misconception of Curry

Interestingly, the term 'curry' did not exist prior to British influence. The British adapted Indian recipes and gave them new names. This assertion comes from Pushpesh Pant, who states that before the British arrived, dishes like mutton curry, fish curry, and chicken curry were not part of Indian cuisine.