India’s vast territory has widely differing climates and food traditions. Wheat is the staple in the north, while rice predominates in the south. Our feature introduced a South Indian breakfast: idli, steamed cakes of fermented rice and lentils, and vada, savory lentil doughnuts, served with spiced sambar and coconut chutney. In India, these are mixed and eaten with the right hand. Beetroot thoran, stir-fried with coconut, completed the plate. We also offered payasam, a milk-and-rice dessert, and spiced masala chai.