This charming little restaurant is set in a small bungalow. You can sit in the air-conditioned section inside or take a table on the small patch of grass outside.

The menu has continental and British fare and includes a mean breakfast platter. With a large waffle with maple syrup, sausages, perfectly-fried hash browns, a grilled tomato, slices of brown bread, eggs made your way and a bowl of baked beans, this is a meal you’d work through slowly.
Recommended: The breakfast platters. 

This traditional, unpretentious joint serves cheap and authentic south Indian Brahmin food. They make very few dishes, but make them exceedingly well. Idli, vada, shavige bhath, khara bhath, bisibele bhath, kesari bhath—that’s the long and short of their menu. And yet, you have people coming from across town to dig into this food. The idlis are soft and well-rounded. The crunchy vadasare pepped up by bits of green chilly, coconut and pepper stuffed into them. And finally, this is one of the few places in town that serve shevige bhat, a spicy dish made of rice vermicelli with seasoning.
Recommended: Idli vada and shevige bhath

How would you like to breakfast with birds, in the shade of a large, decades-old tree? Bangaloreans have been doing just that for half a century at the Airlines Hotel. A venerated institution on the city’s foodscape, Airlines is a throwback to a more leisurely era. Most things about the place have remained unchanged over the years, including the delicious fare. You can linger over your food before chasing it down with superb filter coffee, served in thick-bottomed glasses that have all but vanished from other restaurants here.
Recommended: Akki roti, rava idli, filter coffee

Maharashtrian food is a rarity in Bengaluru, despite the sizeable Marathi population. For those who love this kind of food, Suryawanshi comes as a boon. Its menu packs in the best of the state, albeit with a Kolhapuri bias. In a city awash with chutney and sambar, Suryawanshi helps you start your day with missal pav, kanda poha, keema pav, sabudana vada, shrikhand, aamras and sol kadi.
Recommended: Sabudana vada, misal pav 

If your idea of a super breakfast is samosa, kachori and chole bhature, Kota Kachori is where you want to go. This joint makes wonderful Indori poha, aloo-pyaz kachoris, chole bhature and parathas. The décor is sparse putting the focus purely on the food.
Recommended: Aloo-pyaaz kachori, poha

Take a roomy bungalow in a tree-lined street, deck it with taste, add a superb continental menu and voila! You have a restaurant with a long queue of patrons straining to enter and reluctant to exit. And did we tell you that this cafe has a store attached, one that sells authentic, hand-crafted stuff from northeast India?

Recommended: Cutlets, eggs with toast, sandwiches 

The community that gave us dhansak, sali boti and berry pulav offers some interesting dishes for the first meal of the day too. Parsis love their eggs, mutton and pav, and can have these in any combination. Dishes like eggs on sali, eggs on kheema, akuri on toast and pattice are sure to set your pulse racing. Very flavoursome and aromatic, they are a feast for the eyes too, thanks to the tomatoes, coriander and other greens. Choose a seat by the window side at this bright, cheery restaurant and go to work on your food.
Recommended: Eggs on vegetables or meat 

If you wake up one day and find your tummy growling in Malayalam, head over to Kaayal. Every morning on weekends, this restaurant dishes up a Kerala breakfast. Binge on puttu, appam, idli, dosa and uppuma. For accompaniments, choose from kadala curry, stew, chammandi (the Kerala version of chutney) and sambar.
Standout dish: Appam and puttu, served with kadala curry or stew