The idea of this menu is that it’s laid down on the table and guests can enjoy it over a period of time, so the breakfast and lunch could both be covered.
The items on the menu might seem a lot, but there are lots of preps that could be done beforehand. You can even prep the parathas in a way that you will only need a few minutes to get them to the table on the day of hosting. This will save your time and energy to have a good time with your geusts. Scroll down to get tips on prepping and serving this menu.
SAVOURY
Bhopali Poha
Sweet Potato Shakshuka
Egg Bhurji
Tuna Kabab
Spinach Paratha
SWEET
Orange and Banana French Toast
Bircher Muesli
Sooji Ka Halwa
SIDES
Spicy Mint and Coriander Chutney
Mirch Ka Achaar
DRINK
Masala Chai
Tips for prep and serving
- Bhopali Poha: You can make it a few hours or a day ahead of serving. This doesn’t need to be served hot, but on room temperature. If you store it in the fridge, take it out a few hours before it reaches room temperature until consumption.
- Sweet Potato Shakshuka: You can prepare the base with sweet potato up to a day ahead of serving. When you want to serve, reheat it in the pan, and add the eggs and the toppings. You can serve it straight from the pan. This way it keeps warm and also looks authentic.
- Egg Bhurji: This is best made on the day of serving to keep the texture and freshness. Garnish with fresh coriander and serve it hot.
- Tuna kababs: I often make and freeze tuna kababs in big batches. If you are planning to freeze, you can make the kababs upto a month in advance. Otherwise you can make them up to a day ahead and store in the fridge. When you’re ready to serve, fry in a skillet until golden brown on both sides.
- Spinach Paratha: I half cook the parathas and store them either in the freezer or in the fridge, depending on when I need to serve them. It only takes a few minutes to reheat the parathas for serving. They taste just like freshly made. The instructions for half cooking and storing are in the recipe linked above.
- Orange and Banana French Toast: This is best made fresh for serving. You can prepare the egg mixture beforehand to save time. Soak the toast and fry when you’re ready to serve. Keep it on a wired rack until they’ve slightly cooled down. This will prevent them from being soggy and keep them crispy.
- Bircher Muesli: This needs to be made a day in advance because it needs to sit overnight in the fridge. Tranfer to serving sized glass jars, so you will only need to take them out from the fridge for serving. This is served cold, so take it out from the fridge just before serving.
- Sooji ka halwa: You can make it upto a day before serving. However please note that it tends to thicken and set overtime. You may need to add some milk, cream or water when reheating. Otherwise you can prep the sooji in advance by dry roasting it, which takes a big amount of time for this recipe. You can also fry the nuts and raisins to save time later. Serve it hot.
- Spicy Mint and Coriander Chutney: You can make it up two to three days in advance. Store in an airtight container into the fridge. Transfer to a serving bowl and serve cold.
- Mirch Ka Achaar: Mirch ka achaar keeps good for about a month. You can make it way ahead of time. Serve it in a small bowl or jar.
- Masala Chai: Chai is always made fresh for serving. If you have to serve a big crowd, what you could do is to serve it in a thermos. This will keep the chai warm and makes it available for second servings too. when serving a crowd, I prefer making the chai without sugar and serving sugar on the side so people may add as they need. Keep the size of the cups small. In case people need to have more, they can always reach for second servings.