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, Samosa, Chole Bhature, Dhokla, Kachori, Cheela etc. began to make regular appearances on our plates at breakfast. In the South, varieties of Idli, Vadai, Dosa, Upma, etc. began to be paired with lots of Chutneys, Rasams and Sambars to be savoured in the morning. There were also sweet Bhajjis and Sheera for ones with a sweet tooth.