Friday Foodie: Munch at a Brunch

The pressures of living in urban spaces, in metropolises or big cities, in India or abroad, takes  its toll on our daily lives. Often we don’t have time for our breakfasts or lunches. Anumita tells us about the origin of brunch, a combo of breakfast and lunch. She shares two quick, sumptuous and wholesome Brunch recipes exclusively in Different Truths’ weekly column.

With my hectic schedule I often find it difficult to eat a proper breakfast or lunch. My mornings can accommodate one or maybe two cups of tea and few crackers with it. Then by late morning my stomach is growling. It is late for breakfast time but too early to have lunch. The best answer to this is brunch.

According to the Net sources, brunch is a combination of breakfast and lunch eaten usually during the late morning, but it can extend to as late as 3pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.

The combined word of ‘breakfast’ and ‘lunch’ made its first appearance in an 1895 Hunter’s Weekly article by British author Guy Beringer. In the 1930’s this word became prevalent in USA.

Typically, a brunch consists of some protein, mostly eggs or white meat, and a side of fruits/veggies and added bread of some kind. As brunch is versatile, it can be prepared in any combination the person prefers to eat.

My two most favorite combinations are Egg with Chickpeas and Chicken Wrap.

Egg with Chickpeas

Prep time: 10 mins.                                                 Cook time: 15 mins.

Cuisine: Fusion                                                          For: Brunch


Eggs: 2

Chick peas: Boiled / from the can –about 1 cup

Mustard seeds a pinch                                                                

Green chilies chopped ½ cup

Cilantro chopped ½ cup

Onion chopped ½ cup

Salt to taste


In a bowl crack the eggs, add salt, green chillies, cilantro and onions. Stir them well. Keep it aside.

In a fry pan splutter the mustard seeds and add the chickpeas (boiled) with a sprinkle of salt and some green chilly.

Stir and remove to keep it aside.

In the same pan add few drops of oil.

Pour in the egg mix and lower the heat. Cover it for 3 mins.

Open the lid to check if done, give it a quick flip and slide it on a plate.

Place big spoonful of the chickpeas and fold the egg over it.

Serve it with some fresh veggies and a glass of fresh orange juice.

Chicken Wrap

Prep time: 20 mins.                                                   Cook time: 10 mins.

Cuisine: Fusion                                                            For: Brunch


Strips of grilled/boiled/baked chicken (use any kind of spices) ½ cup

Soya granules (soaked and stir fried with peas and tandoori masla) ½ cup

Tomato sliced                                                                         

Green onions cut about 1” long

Half ripe mango cut into lengths

Sundried tomato Tortilla


Warm up the tortilla and place the soya granules lengthwise in a row. Place few strips of chicken, green onions, mango and tomato slices along it.

Wrap in the two sides and roll the other two. Cut at the center.

Serve it with fresh cut veggies and fruits.

Happy munching at Brunch.

©Anumita C. Roy

Pix by author.

Anumita C. Roy

Anumita C. Roy

Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her husband and two sons.
Anumita C. Roy