So what kind of day do you plan aheadIJ Is it going to be hectic or easyIJ Whatever be the demands, make sure to plan breakfast accordingly.‘World Breakfast’ at Baywatch, WelcomHotel Sheraton, is an interesting pick, because it promises to fill your platter with a variety of offerings that are Sri lankan, Spanish, Mexican, Japanese and Chinese.
That’s one way of going around the world at the start of the day.Trust me, you won’t be jetlagged!
There is more to Japanese cuisine than sushi. And China boasts of more beyond than noodles and soups. I discovered lesser known offerings from the two regions while indulging in breakfast comprising miso soup served in their signature ITC bowl. The broth was made from fermented soya beans or rice, green onions, wakame seaweed and, aburaage (deep fried tofu).
This salty mixture is high on proteins and meant for a long day.The Japanese traditionally serve steamed rice, miso soup, and various side dishes for the first meal of the day.Their common side dishes are broiled or grilled fish like horse mackerel and salmon, tsukemono pickles, nori (dried seaweed), natto and so on.
Chef Neha Malhotra introduced a new number — tamagoyaki, an egg delicacy where several layers of egg are rolled to perfection.Some grated daikon (radish) served on the side, complemented the rolled omelette.Eggs are quite versatile, each region boasts of its own creation.I tried Spanish Tortilla made of eggs, tomatoes, spinach and olives.
It was flashed under the grill, and baked in the oven.This made the tortilla crunchy on the sides, while a little cheese made it gooey at the centre. Chef Malhotra served it like pizza slices.In Mexico, eggs are enjoyed differently — mixed or topped. Chilaquila had tacos laced with tomatoes. It was tangy and topped with a bull’s eye that balanced the flavour.
The next halt was a steaming hot one, as Chef brought me Bao or steamed bun with rice congee.This was accompanied with a black bean sauce.Baa is a momo lookalike, but the bun has thicker skin. And the Congee resembles porridge, which is just as nourishing.Every part of the world has its own version of ‘heavy breakfast’. In India it would always mean puri aloo, parantha or nihari kulcha.
In Sri lanka, it is Saera Rasa Harak Maas. Beef curry made with coconut milk and spices of the region, the taste is too close to home – Chettinad. This is clubbed with Kiri Dodol, steamed pancakes, very similar to idli. The combo works like idli-sambhar! Their concept of desserts for breakfast is global.
A desi start includes jalebis with milk and a videshi one is so much about cakes; I got to sample freshly baked English Carrot Cake that went well with filter coffee.
The dessert platter had an Arabic accompaniment called Kunafa. It is a lebanese sweet made from spun shredded wheat and topped with raisins and almonds. This ‘kingsize’ breakfast works best if your dinner has been early and light.