Pondicheri's Indian Breakfasts

Carrot paratha with a fried egg, keema, uppma and potato curry makes a quite a breakfast taco.

By Robb Walsh February 12, 2014

The "Morning Thali" on Pondicheri's breakfast menu looks exotic, but tastes familiar. Thali means "combination plate" in Hindi. The breakfast combo at Pondicheri starts with a piece of carrot paratha flatbread topped with a fried egg. Surrounding it are several metal cups. The smallest is filled with cooling yogurt raita; then (going counterclockwise) comes uppma, a blend of yellow grits with green peas, cauliflower and herbs; yogurt with fresh fruit; potato curry with carrots; and keema, the spicy Indian chili.

2800 Kirby

I tore off chunks of paratha, folded it around some egg and potato, and smeared a little keema on each bite. The flavor was reminiscent of a breakfast taco with eggs, potato and chili. The heritage yellow grits came from Homestead Gristmill in Waco—I ate them on the side. And I had a little yogurt for dessert. It was actually more food than I could eat.

Other Pondicheri breakfast dishes include masala scrambled eggs, a saag paneer omelet, and steel-cut oatmeal with cinnamon, cardamom and coconut milk. A bakery case at the front counter presents an enticing assortment of breakfast pastries, breads and gluten-free baked goods. There's also a wide variety of teas and coffees, including espresso drinks and a spicy housemade chai.

Pondicheri opens for breakfast at 7:30 a.m. 


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