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The thing about Indian breakfast dishes is that most can also be eaten for lunch or dinner.
That's according to Vineet Rawat, who owns and runs Melbourne restaurant Roti Boti with his family.
Rawat says there are "thousands" of breakfast dishes across India's 28 states, with countless variations.
Here are seven of them.
Indian omelette
"If you really want to test if someone is a great Indian cook, get them to make an Indian omelette," says Rawat.
"If someone can master an Indian omelette, they can master anything in Indian cuisine."
What distinguishes a good Indian omelette from a great one? The balance of flavours; cumin, chilli, tomatoes and turmeric to name a few. There are plenty of ways to make and put spins on the staple, but check out Anjum Anand's for a tried-and-tested option.
This omelette is cooked until golden on both sides and spongy rather than soft. Source: Anjum's Australian Spice Stories
Parathas
"There's a whole street in Delhi dedicated to parathas, with more than 40 stalls selling them."
That goes to show how many versions of the crowd-favourite, stuffed bread snack there is.
Parathas are so popular, you'll find them on nearly every street corner. Source: India Unplated
Topped with your choice of chutney (or chutneys), they're a substantial option with which to start the day.
START YOUR DAY RIGHT
Laccha paratha with carrot raita
Appams
Helly Raichura, chef-owner of Enter Via Laundry; an Indian dining experience she runs from her home, says, "I love how Kerala and the south of India has such a variety of fermented breads.
These are breakfast dishes and breads you can soak your curries in.
FERMENTED BREAD
Appams
Raichura co-hosts SBS series India Unplated with Adam D'Sylva and Sandeep Pandit. Pandit makes Kerala-style appams on the show; fermented dosa rice and coconut pancakes that are vegan and gluten free.
Pandit first soaks the rice for about five hours, grinds it to a smooth paste and leaves it to ferment overnight. Then, he pours the appam batter into an appam wok to achieve a distinctively round shape. He cooks the appam so the middle is soft and the edges are brown. They can be eaten in a variety of ways: simply with an egg cooked on top or with a stew such as .
Dal pakwan
Pandit also makes a "cheat's version" of on India Unplated, a dish popular in the state of Gujarat. "It's a wonderful breakfast dish in the Sindhi community," says Pandit.
"What it essentially is, is a flatbread dish, which is eaten with dal."
Pandit combines ready-made tomato and cumin dal with ghee, onion, coriander and lemon. He serves the dal with flour and semolina flatbread, and a green yoghurt chutney.
This dish is like a kaleidoscope in your mouth.
"This dish is like a kaleidoscope in your mouth. But instead of the colours, you get all the different tastes. You get the crunchiness from the onions, a bit of freshness from the coriander. Crispy, spicy, yummy."
Dosas filled with spiced potato
Soloman Thapa, head chef at Roti Boti, says, "Dosas are a great breakfast food because they are full of carbohydrates; they will keep you going if you have work all day."
Flat, thin, crisp, often giant pancakes, dosas are made with fermented rice and lentils. You can enjoy them plain, or with a filling.
Dosa are a delicious crisp fermented pancake that are often eaten for breakfast. Source: Far Flung with Gary Mehigan
For a taste of southern India, try a dosa ; livened with mustard seeds, curry leaves, turmeric, coriander, lime and chilli.
Upma
Another one of Thapa's breakfast favourites is nutritious , common in Andhra Pradesh, Tamil Nadu, Maharashtra and Odisha. "Made with cream of wheat, it's like a fluffy pudding," he says. Or, like a thick porridge.
There are savoury versions of upma, packed with vegetables, spices, lentils and nuts. Upma can also be served sweet, with grated coconut on top. "It's rich with fibre, vitamins and is low in cholesterol," says Thapa.
Jalebi
Sweet Indian breakfasts are certainly not as common as savoury, but remains a popular breakfast dish in the north of India. Also doubling up as a dessert, jalebi are iconic spiral shaped fried fritters, made from a batter of chickpea flour, saffron flour and yoghurt.
You can nearly always find this Indian sweet on the table. Source: SBS Feast
Jalebi are sometimes topped with chopped nuts, and are usually enjoyed alongside a bowl of warm milk. Dip the jalebi into the milk and dig in.
INDIAN UNPLATED
India's mythology and its relationship to food
