Breakfast in India is not a single meal. It is dozens of meals — a mosaic of regional traditions so distinct from one another that a breakfast table in Chennai would be virtually unrecognizable to someone who grew up eating breakfast in Amritsar or Kolkata.

In Tamil Nadu and much of South India, morning means idli — soft, steamed rice and lentil cakes — or dosa, the thin fermented crepe that can be eaten plain, stuffed with spiced potato filling as a masala dosa, or crisped to a lacework of delicate crunch. These are eaten with coconut chutney and sambar, a thin lentil soup fragrant with tamarind and curry leaves. The lightness of the meal belies its complexity of flavor.

In Punjab and the north, breakfast is an entirely different affair. Parathas — thick flatbreads layered with butter and stuffed with spiced potatoes, cauliflower, radish, or paneer — arrive at the table alongside glasses of cold lassi or cups of chai so heavily spiced and sweetened they taste like a dessert in a cup. The meal is substantial, built for people who work with their bodies.

Kolkata contributes its own morning tradition: kochuri — puffed deep-fried bread stuffed with spiced lentils or peas — accompanied by aloo dum, a slow-cooked potato curry that manages to be both fiery and deeply comforting. Street vendors have served this combination at dawn since before anyone can remember.

In Gujarat, the morning might bring dhokla — steamed savory cakes made from fermented rice and chickpea batter, spongy and tangy and finished with a tempering of mustard seeds and green chili — or fafda with jalebi, the sweet-and-savory combination that defines Sunday mornings for millions.

What unites Indian breakfast in its enormous diversity is the insistence on flavor. These are not perfunctory meals. They are why many people get out of bed.