A Taste of the Sea: Breakfast in Gwadar

The adage that breakfast is the most crucial meal of the day holds particularly true in Balochi tradition, where morning meals carry a special significance.

In Balochistan, breakfast unfolds as a cherished ritual, featuring a curated ensemble of timeless dishes that make up their daily morning table. Rooted in history, Balochistan's culinary identity boasts a fusion of flavors shaped by its historical connections, notable its association with the Saudi Empire, which continues to have an influence on its culinary landscape.

Their breakfast must include Tinni, a dish first made by Arabs and the neighboring people of Iran. Tinni is a thin pancake-like bread that requires a special kind of flour.

Tinni is often served with Banklek, a delicious gravy made from boiled broad beans.  The combination of the two dishes is a symphony of flavors that will tantalize your taste buds.

To complete the breakfast, they cook kopta, a fried flatbread infused with dates. Kopta's sweetness perfectly balances the savory flavors of tinni and banklek.

Locals explain that these three dishes embody the essence of hospitality of the people of Balochistan. These dishes are meticulously prepared to welcome special guests.

Tinni being spread on the tawa in a pancake like fashion.

The thinness of the bread makes it unique and light as a meal.

Freshly prepared tinni ready to be served.

For kopta, dates are added when the dough is being prepared, which gives it that sweetened flavor.

The dates are mixed well within the dough.

As with most breads in Pakistan, it is given a round shape.

While explaining how kopta is also eaten like a snack with evening tea, a local says, “with time, even life does not remain loyal.”

A kopta flatbread is being fried for breakfast.

Split and de-husked mung and black lentils is a common dish in traditional Pakistani households.

However, its also commonly eaten as a breakfast item in Gwadar.

Chickpeas are added to the Gwadar breakfast spread as it goes well with kopta and tinni breads.

Chickpeas, also known as Garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pairs well with several other foods and ingredients. They are used as a breakfast item in the subcontinent.

The newer generation has a much more diverse taste palate. Despite all of the larger shifts in practices, these meals are still considered means of communication with foreigners and tourists. The time-consuming dishes are the ultimate manifestation of the bond of love and care between host and guest.