Cold mornings revive age-old breakfast culture

From city streets to mountain villages, regional dishes continue to shape morning routines

ISLAMABAD:

Despite changing lifestyles and modern food choices, traditional breakfasts from Pakistan's provinces continue to thrive, with people across cities embracing age-old flavours and regional dishes that keep local winter food traditions alive.

The deep cold and foggy mornings have driven a surge in demand for traditional breakfast foods across Pakistan, preserving regional breakfast culture this winter. Popular stalls and cafés in urban centres have also recorded increased early-morning footfall.

Saag, plates of halwa puri, nihari, paye, and anda paratha are among the top choices for those seeking warm, familiar meals to start the day. Shop owners said that both families and workers are returning to age-old morning favourites as temperatures drop, making winter the busiest season for local breakfast vendors.

Across the provinces, each region's morning menu reflects its culinary roots. In Punjab, hearty halwa puri with chana and siri paye remain winter favourites, while nihari continues to draw crowds to early-morning food streets.

Sindh's breakfast scene features spicy 'anda paratha' and local kebabs served with chutney, and in Balochistan, rich paye — slow-cooked trotters served with naan — are celebrated as soul food during the cold season.

In northern areas like Gilgit-Baltistan and Hunza, traditional staples such as phitti and hearty grain-and-meat porridges provide sustaining breakfasts against the chill. In Azad Kashmir, locals begin winter days with breads like chochwor, paired with pink noon chai.

These regional dishes continue to shape morning routines from city food streets to mountain villages, demonstrating how winter drives both comfort and culinary tradition nationwide.

Customers commented that winter's chill, combined with the smoke rising from stoves frying hot halwa puri on Sunday mornings, has become a familiar sight that draws crowds to traditional breakfast spots.

In Sheikhupura, a local shopkeeper said the aroma of crispy puri with chana attracts early-morning patrons. In Karachi, vendors reported that nihari remains a top winter favourite, with steaming bowls of the slow-cooked stew pulling in regular customers as temperatures drop.