Amarnath Halember
IANSlife
Every morning the first thing on our minds is 'What's for breakfast?' But the most important meal of the day as we know it today was not always part of our (India's) daily routine or culture, and neither was the transition into it.
Until the 14th century, it was not particularly usual in India to consume an early morning meal. Meals began only around midday for us (which made up for the primary meal of the day followed by a siesta for some people). The only other big meal was a night time supper, which used to be lighter than the midday meal. Since the population consisted primarily of land-owning farmers and gatherers, this way worked the best for them.
With the advent of employment in the nation, things started changing. People who worked on other people's fields, homes or mills began to make time for an early morning snack, which was the case earlier with only children, elderly and the ill. In the 17th century, since Europe had discovered coffee, tea and chocolate, by the time The East India Company made its expedition to India in the 19th century, they brought with them the concept of breakfast. In the then Occidental social elite circles, people congregated at their tables for breakfast before going about their day in the age of the industrial revolution.
In India, in the meantime we were beginning to create regional dishes specifically for the purpose of savouring at breakfast. In the North, poha, parantha, suji ka halwa, upma, puri-sabji etc began to make regular appearances on our plates at breakfast. In the South, varieties of idli, vadai, dosa etc began to be paired with lots of chutneys, rasams and sambars to be savoured in the morning.
While so many areas of our lives are undergoing a sea change, the breakfast palate stays more or less uniform from this time to now in Indians' houses. Very rarely were these time-consuming, lovingly prepared delicacies being replaced by bowls full of cornflakes and milk, oats or muesli.
Slowly however, hectic lifestyles especially of the matriarchal figures of the family, need for convenience, changing taste buds, etc., have begun to boost the sales of the ready-to-consume breakfast food products, even in India. And this trend is not only here to stay but also grow exponentially.
Now brands are taking cognisance of the Indian palate and our regional tastes and addressing the breakfast and snacks segment from a localised point of view even in the cereals category.
The world over, the breakfast category looks simple but requires a lot of time and effort investment to create. Innovations added to traditional flavours, brought about by deep understanding of consumer behaviour, may just be the key to unlock massive growth in the direction of more nutritious ready-to-eat breakfast ranges that include articles such as varieties of cornflakes, muesli, peanut butter and chocolate spread in India.
