During our post-pandemic travel through India we found that the breakfast buffet at all the hotels have converged to a standard menu. Cut fruits, some salad, sprouts and a cheese platter are close to the beginning, next to fruit juices and tea or coffee. The fruits are predictable: pineapple, melons, papaya, or watermelon. You could have a pile of bananas or orange nearby, but I don’t think I’ve seen chikoo or custard apple at breakfast. Confronted with this again on our weekend visit to Chilika lake, I decided to practice my plating. I placed a few cubes of the industrial cheese, and some fruits and sprouts, before squeezing lime over the fresh ingredients.
The next stage through the buffet brings you to cooked food: idli and dosa, parathas or kulchas, and sometimes puri. This being Odisha there were puris instead of paratha. The family committed sacrilege on the plate by having her puris with yoghurt. I kept to the straight and narrow path: potato sabji. Plating Indian food is never easy, and I had to depend on the colour to make the serving look good in a photo.
The meat comes late. In fancy places you can get cold cuts and an egg station where they’ll do your eggs to order. Here I they had boiled eggs and cooked sausage. I’m more fond of potato wedges (The Family raised a quizzical eyebrow) than the sausage, but protein is protein. The peas did not assuage the eyebrow.
Finally it was time to sit back and relax. I’d had several cups of tea through the rest of the breakfast, but I can always have another. There was surprising amount of choice in the bakery section to make me vacillate between a croissant and a slice of brown bread. But The Family picked carrot cake, so I had a slice of tea cake to go with my last tea. I’m glad my daily breakfast is so much simpler.