Inns are generally establishments or buildings where travelers can seek lodging , and usually, food and drink . Inns are typically located in the country or along a highway. Before the advent of motorized transportation, they also provided accommodation for horses .
62-620: Drovers Inn , also known as the Jesse Bentley House, is a historic inn and tavern located in East Fallowfield Township , Chester County, Pennsylvania . It was built about 1820, and is a two- to three-story, six-bay, banked stuccoed stone structure with a gable roof. It features a full width verandah with a hipped roof. It was added to the National Register of Historic Places in 1985. Inn An Innkeeper
124-525: A buffet . Restaurants may prefer a pre-set "Israeli Breakfast" menu item. Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style. Japanese-style breakfasts are eaten widely in Japan, but often only on weekends and non-working days. Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare. The standard Japanese breakfast consists of steamed white rice ,
186-599: A bed. Many inns were simply large houses that had extra rooms for renting. In 14th-century England, the courtyards of the inns were often not paved or cobbled but rather flattened earth or mud. These inns would be made of two-story timber framed buildings with steep shingle roofs. Stable boys were in charge of stabling horses at the rear yard of the inn where they are watered and fed. Usual foods served included pottage, bread and cheese with ale for drinking. In some towns, innkeepers are only allowed to offer food and drinks to guests. The better managed inns would place fresh rushes on
248-498: A bowl of miso soup , and Japanese-style pickles (like takuan or umeboshi ). A raw egg and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice to make golden colored tamago kake gohan , whilst the nori (sheets of dried seaweed) is used to wrap rice. Grilled fish and Japanese green tea are often served as well. Western-style breakfasts in Japanese households are similar to those in
310-461: A chapati roll with tea becomes breakfast. In South India, a Tamil household may serve idlis , dosas , or vadas for breakfast, the most popular of which is Idli. In Kashmir, people prefer to have their authentic traditional food items like Noon Chai, Chhir Chot, Kahwa, Girda, Lavasa Masala Tchot and Bakarkhani for breakfast. Sometimes they also eat Chochwor and Roth in their morning meal. Apart from traditional breakfast, factory produced bread
372-553: A colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants , mille-feuilles , pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.) Most Egyptians begin the day with a light breakfast. Ful medames (dish of cooked fava beans ), one of Egypt 's several national dishes,
434-449: A corresponding variety of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of kosai (cakes made from ground beans which are then fried) or funkaso (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as koko . For the southwestern Yoruba people (Ilé Yorùbá) one of the most common breakfasts
496-411: A curry. Usually, the curry can be mixed vegetable (sobji), home-fried potatoes (alu vaji), lentil (dal), scrambled eggs (dim vaji). Luxurious breakfast usually includes chicken rejala, beef or mutton paya and liver curry (gila-kolija). The breakfast varies according to location and the eater's income. In villages and rural areas, rice with curry (potato mash, dal) is mostly preferred by day laborers. In
558-637: A foamy head), kaya toast (coconut milk jam with bread), half-boiled eggs and Kopi (coffee made from robusta beans, typically roasted with butter or margarine and sugar). Locals usually dip the toast into the eggs mixed with soya sauce and pepper . Other commonly consumed dishes include nasi dagang ( Coconut rice dish served with pickled vegetables and curried tongkol ), nasi kerabu (rice dish served with fresh vegetables and herbs), laksa (rice noodle dish in spicy broth), fishball noodles, bihun goreng (fried rice vermicelli), dim sum and appam (small savoury pancakes). In Burma ,
620-769: A glass of yogurt . Breakfast also often consists of open sandwiches. The sandwich is spread with butter, with toppings added such as prosciutto and yellow cheese . The continental breakfast is a variant of lighter European styles, developed in English-speaking countries by the hotel industry. A continental breakfast usually includes items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people. Typical items include coffee, tea, fruit juice, fruit, baked goods such as bread, muffins, and pastries, along with packets of butter and jam, and cold milk and cereal. Other possible items include hot water and instant oatmeal packets,
682-517: A mix of the Western and Japanese styles. Traditionally, Korean breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with banchan , or side dishes consisting of kimchi , Gyeran-jjim (steamed eggs) and tofu . As multiracial nations, breakfast options vary greatly in both Malaysia and Singapore . Breakfast
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#1732883508313744-445: A rural hotel which provided lodging, food and refreshments, and accommodations for travelers' horses. To capitalize on this nostalgic image many typically lower end and middling modern motor hotel operators seek to distance themselves from similar motels by styling themselves "inns", regardless of services and accommodations provided. Examples are Comfort Inn , Days Inn , Holiday Inn , Knights Inn , and Premier Inn . The term "inn"
806-1155: A sago congee papeda is a staple breakfast of native people in Maluku and Papua. Papeda is made up of sago starch and generally consumed with mackerel . However, bread is also a popular choice for breakfast. Roti bakar is a sandwich toast filled with hagelslag or spreads . Kue may be eaten throughout the day for light breakfast, such as arem-arem , bagea , bahulu , gapit , kochi , nagasari , lemper and serabi . Other typical Indonesian breakfasts include bakpau (meat bun ), bihun goreng (fried rice vermicelli), bubur cha cha ( cha-cha porridge), bubur kacang hijau (mung beans porridge), bubur sumsum (gruel), burgo (rice pancake in coconut milk-based soup), gado-gado (salad with rice cake in peanut sauce), gudeg (jackfruit curry), ketoprak (salad with rice vermicelli in peanut sauce), lontong sayur (rice cake and vegetable in coconut milk-based soup), nasi campur (mixed rice), nasi goreng (fried rice), nasi kari (rice and curry), nasi kuning (turmeric rice), nasi padang (rice with
868-488: A sauce ( beef , peanuts , beans, or greens), katogo is served with tea or juice . Both dishes are popular in all regions of Uganda. Breakfasts vary widely throughout Asia . In Arab countries, breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and za'tar is also popular. The typical Bangladeshi breakfast consists of flour-based flatbreads such as chapati , roti , or paratha , served with
930-420: A simple breakfast, and are accompanied by baguette with various spreads: Chocoleca (a Nutella equivalent made from peanuts ), butter , or processed mild cheese. Breakfast ( quraac ) is an important meal for Somalis, who often start the day with some style of tea ( shaah ). The main dish is typically pancake-like bread ( canjeero , canjeelo ). It might also be eaten with a stew or soup ( maraq ). Lahoh
992-403: A slice of Baguette with Jam and butter as well as orange juice and coffee with milk. In Uganda , most tribes have different cuisines but the most popular breakfast dishes are porridge and katogo . Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil. While katogo is made from matoke (green bananas ), peeled and cooked in the same pot with
1054-699: A toaster for making toast, and a waffle iron or other means to make pancakes and waffles from batter. The hospitality industry's continental breakfast is influenced by cuisine in France and the Mediterranean, whose breakfasts are lighter and more delicate than the typical full English breakfast , which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs, preserved meats , pancakes, potatoes, and toast. The term originated in America in
1116-475: A type of paratha or roti served with a vegetable curry, curd, and pickles. There are several varieties of parathas available depending on the type of stuffing such as aloo paratha , paneer (cottage cheese) paratha, mooli paratha (radish paratha), etc. Other popular breakfast items in the north are poori bhaji , poha , and bhindi bhujia. Among Bengals roti and curry are the general variants in breakfast. The menu may also include "Indian French toast " which
1178-508: A variety of different ingredients and is prepared in numerous different forms from delicately wrapped baby shrimp steamed dumplings to sweet water chestnut cake . Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. Tieguanyin is the most common accompaniment, but other teas such as pu'er and oolong are also common. Fried and rice-based noodles and cakes are also popular. In modern times, dim sum
1240-1313: A variety of dishes), nasi pecel (rice with salad in peanut sauce), panekuk (pancake), roti canai (flatbread), roti gambang (herbs bread), roti jala (net bread), roti john (sandwich with minced meat and egg), sayur sop (vegetable soup in clear broth), soto (traditional soup with different variations) and tinutuan (leafy vegetables porridge). Breakfast in Iran can vary significantly from province to province. Breakfast in Iran generally consists of different kinds of flatbread – such as barbari , tafton , sangak , or lavash or gerdeh – eaten with white cheese, butter, jam, marmalade (morabba), honey, clotted cream (sar sheer), sesame sauce (ardeh) or sesame cream or other sesame products, or nuts and fresh/dried fruits, and accompanied by black tea or coffee. Frequently, breakfast can be as simple as butter and jam on bread with tea. Iranians prefer to drink their hot black tea with sugar. Traditional cooked dishes for breakfast include haleem (wheat and chicken/lamb/turkey porridge eaten with cinnamon), oatmeal or kale pache (sheep's feet, stomach, and other offal), baked beans, adasi (green lentil soup), fried/boiled/soft-boiled eggs, omlet (eggs cooked in tomato sauce). The Israeli breakfast
1302-503: A variety of dishes, usually containing a lot of carbohydrates and proteins to start off the day. In northern Taiwan, shaobing and youtiao are common and usually washed down by a hot or cold glass of soymilk or rice milk . Other popular dishes include scallion pancake , turnip cake , and danbing . Down south, typical breakfast dishes include milkfish congee , eel noodles , tube rice pudding , beef soup and bubble tea . Continental European breakfasts are generally lighter than in
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#17328835083131364-465: Is Gari , which is eaten like cereal. Gari , known in Brazil as farofa , is made from the root of cassava . For breakfast, it is soaked in water and sweetened with sugar. Breakfast typically consists of café Touba , spiced coffee with abundant sugar sometimes consumed with dried milk, or kinkeliba tea. Small beignets and fresh fruit, including mangoes and bananas , are often part of
1426-447: Is Ògì — a porridge made from corn, usually served with evaporated milk . Ògì is eaten with Acarajé (akara) or Moi moi . Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or malta is served as a breakfast drink. Another popular option in southwest Nigeria
1488-834: Is nihari . Nihari is a popular meat-based dish, originally from Old Delhi. It may be served with various South Asian flatbreads (such as the aforementioned paratha). When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi and established their own restaurants. As a result, nihari is associated with Pakistani cuisine. The dish’s name comes from an Arabic word for “morning” (nehar). Other common dishes eaten for breakfast in Pakistan include halwa poori and siri paya . A typical Filipino breakfast usually includes one or more fried eggs (either scrambled or sunny side-up), tocino , dried fish known as tuyo , tapa , and fried rice, normally seasoned with garlic. The word silog
1550-528: Is a pancake -like bread originating in Somalia , Djibouti and Yemen . It is often eaten along with honey and ghee or beef jerky ( muqmad ) and washed down with a cup of tea . During lunch, lahoh is sometimes consumed with soup or stew. In Tunisia, Lablabi is a common and popular breakfast stew. Tunisians also adopted a lot of habits from the French Breakfast during colonization such as having
1612-701: Is a great melting pot country and multiracial nation with more than 1,300 ethnic groups . In Indonesian , breakfast is known as sarapan or makan pagi , breakfast options are different in the different areas. Rice is a staple food in Indonesia and commonly served at breakfast. A typical Indonesian breakfast, bubur ayam is a rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcai , fried soybean, cakwe , both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and krupuk . Steamed rice in coconut milk known as nasi uduk
1674-464: Is a mix of culinary influences from eastern Europe, agrarian Yishuv culture, North African cuisine , and Levantine cuisine . It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg) and bread, served with spreads like butter, jam, or honey. The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included. Cheeses include, at
1736-427: Is a popular alternative. Htat ta ya , lit. "a hundred layers", is flaky multi-layered fried paratha served with either pè byouk or a sprinkle of sugar. Eeja gway (Chinese-style fried breadsticks or youtiao ) with Indian tea or coffee is another favourite. Mohinga , perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on
1798-535: Is a portmanteau of sinangag (garlic fried rice) and itlog (egg), which form the basis of many breakfast combinations. These combinations include tapsilog (with tapa), tocilog (with tocino), and longsilog (with longganisa ). Breakfast is usually served at seven in the morning since school classes start relatively early. If a cooked breakfast is unavailable, a bread called pandesal is eaten instead, together with cheese, peanut butter, jam, or kesong puti as spreads . Traditional Taiwanese breakfasts consist of
1860-570: Is also a common breakfast food in Egypt. For breakfast, some children in Malawi eat porridge , cornbread , savory fritters , and boiled starchy vegetables, such as white potatoes, sweet potatoes , or pumpkin , and drink sweet black tea . For breakfast, many Moroccans eat bread, harcha (semolina griddle cakes), or msemen (oiled pancakes) with olive oil, tea, and different kinds of Moroccan crepes. Nigeria has over 250 different ethnic groups, with
1922-458: Is also known as "Bombay toast", chire bhaja (flaked rice fried in oil with salt added to taste), and boiled eggs. In Western India, a Gujarati household may serve dhoklas , khakhras , or theplas for breakfast, the most popular of which is methi thepla. In Mangalore , the breakfast dish oondees may be served. In Maharashtra , the typical breakfast ( nashta ) consists of kande pohe, upma , ukkad, and thalipeeth . Sometimes, chapati bhaji or
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1984-586: Is also retained in its historic use in many laws governing motels and hotels, often known as "innkeeper's acts", or refer to hôteliers and motel operators as "innkeepers" in the body of the legislation These laws typically define the innkeepers' liability for valuables entrusted to them by clients and determine whether an innkeeper holds any lien against such goods. In some jurisdictions, an offense named as " defrauding an innkeeper " prohibits fraudulently obtaining "food, lodging, or other accommodation at any hotel, inn, boarding house, or eating house"; in this context,
2046-1308: Is commonly prepared and served in Yum Cha restaurants rather than at home because of the skill and efforts involved in the preparation. In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of over 100 different food items. Each state in India has different specialties and items for breakfast. Thus there is no single standard Indian breakfast, with items changing with regions. However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli, vada , or dosa coupled with chutney and sambar . Many variations of these dishes exist such as rava idli , thayir vadai (yogurt vada), sambar vada and masala dosa . Other popular south Indian breakfast items are pongal , bisibelebath , upma , and poori . The state of Kerala has some special breakfast items such as appam , parotta , puttu , idiyappam , and palappam . The people of Bihar in eastern India eat litti chokha and dahi chura . A typical north Indian breakfast may either be
2108-474: Is consumed throughout India with butter, jelly or jam or as French toast, where bread is fried with egg, onions and oil. Levantine breakfasts are renowned for their diversity and nutritional value, serving as a wholesome start to the day in the Levant region, which includes countries such as Lebanon , Syria , Jordan , Israel and Palestine . These meals reflect the rich culinary traditions and cultural heritage of
2170-423: Is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the rice. Nasi gurih , nasi lemak and nasi liwet are breakfast dishes that are similar to nasi uduk . In eastern Indonesia,
2232-407: Is no longer a formal distinction between an inn and several other kinds of establishments: many pubs use the name "inn", either because they are long established and may have been formerly coaching inns , or to summon up a particular kind of image. Inns were like bed and breakfasts , with a community dining room which was also used for town meetings or rented for wedding parties. The front, facing
2294-907: Is not preferred during the breakfast and it is usually substituted for seafood such as canned sardines or tuna which is typically served with condiments such as mustard or mayonnaise. Whole grain cereals and pastries are mostly consumed by children. A shot of raki may be added to coffee as in the Italian Caffè corretto . In Croatia , the base is a continental breakfast with a variety of pastries with or without fillings ( marmalade , chocolate, cheese, ham, nuts, poppy ) and fermented milk products (yogurt, soured milk, soured cream). Cold cuts, such as prosciutto , ham, salami, kulen , bacon, and various cheeses, are also favored. Fried eggs or omelet and Vienna sausage with mayonnaise , mustard or ajvar are very often consumed. In continental parts sir i vrhnje ( cottage cheese with soured cream and some spices)
2356-450: Is the local variant of falafel made with fava beans, fresh cut homemade French fries and various fresh or pickled vegetables (called torshi ). Several kinds of cheeses are popular, including gebna bēḍa or Domyati cheese, gebna rūmi (Roman cheese) which is similar to Pecorino Romano or Manchego , and Istanbuli cheese (a brined white cheese with peppers added to the brine which makes it spicy). Fried eggs with pastirma
2418-606: Is the person who runs an inn. Inns in Europe were possibly first established when the Romans built their system of Roman roads 2,000 years ago. Many inns in Europe are several centuries old. In addition to providing for the needs of travelers, inns traditionally acted as community gathering places. Historically, inns provided not only food and lodging, but stabling and fodder for the travelers' horses, as well. Famous London examples of inns include The George and The Tabard . However, there
2480-527: Is typical. It is seasoned with salt and cumin , garnished with vegetable oil and optionally with tahini , chopped parsley, chopped tomato, garlic, onion, lemon juice and chili pepper, and often served topped with a boiled egg. It is scooped up and eaten with the staple whole wheat pita bread called Eish Masri or Eish Baladi ( Egyptian Arabic : عيش Egyptian Arabic pronunciation: [ʕeːʃ] ; Modern Standard Arabic : ʿayš ) and usually accompanied by taʿamiya ( Egyptian Arabic : طعمية ) which
2542-448: Is typically consumed in various establishments i.e. gerai , kopitiams and hawker centres . A traditional Malaysian and Singaporean breakfast consists of nasi lemak (fragrant coconut rice dish served with various accompaniments, typically sambal , sliced cucumbers , egg , fried chicken , roasted peanuts and fried anchovies ), roti canai/prata (Indian-influenced flatbread ), teh tarik (milk-infused black tea with
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2604-526: The United States of America or the United Kingdom, and apart from coffee all drinks are often cold. Bread with boiled eggs, cheese and cold meat slices may be found, and pastries and preserves are normal. Muesli , a Germanic breakfast invention, is popular in many places, and fruit and fruit juices common. Coffee or tea are near-universal. The apparent lightness of continental breakfast compared to much of
2666-402: The United States. Economy and limited service hotels , which may not have a full restaurant, often include continental breakfast as part of the room price. Continental breakfasts are also more cost-effective for the establishments serving them, because they require fewer staff to prepare and serve them. In Albania , the breakfast often consists of a scone, milk, tea, eggs, jam or cheese. Meat
2728-410: The United States. Japanese children often eat corn flakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice . Traditional Japanese inns (like ryokan ) serve complete traditional breakfast. Western-style hotels and restaurants in Japan generally offer
2790-450: The area. One of the most iconic dishes of a Levantine breakfast is the Manakish . This traditional flatbread comes in a variety of flavors, ranging from the classic Za'atar topping to the rich, creamy nabulsi cheese. Typically served hot and fresh from the oven, manakish offers a satisfying and flavorful breakfast option, deeply rooted in the region's culinary heritage. Indonesia
2852-513: The boil with chickpea flour or crushed toasted rice, lemon grass , sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander , fish sauce and lime. Add fritters such as split chickpea ( pè jan jaw ), urad dal ( baya jaw ) or gourd ( bu jaw ), boiled egg and fried fish cake ( nga hpè jaw ). In Pakistan, breakfast can consist of paratha (a South Asian flatbread) and an omelette with black milk tea. Another common dish
2914-473: The city center, around which were built grand railway hotels . Motorcar traffic on old-style two-lane highways might have paused at any camp, cabin court, or motel along the way, while freeway traffic was restricted to access from designated off-ramps to side roads which quickly become crowded with hotel chain operators. The original functions of an inn are now usually split among separate establishments. For example, hotels, lodges and motels might provide
2976-764: The city, sliced bread with jam, jelly, butter and omelette is chosen due to time efficiency. In Bangladesh tea is preferred to coffee and is an essential part of most breakfasts. Having toasted biscuits, bread or puffed rice with tea is also very popular. As mainland China is made up of many distinct provinces, each with its own unique cuisine, breakfast in China can vary significantly from province to province. In general, basic choices include sweet or salty pancakes, soup, deep-fried bread sticks or doughnuts ( youtiao ), buns ( mantou ), porridge ( congee ), and fried or soup-based noodles. These options are often accompanied by tea or sweetened soybean milk . However, condiments for porridge and
3038-399: The floor, mixed with rose petals, lavender and herbs. Lighting would be dim, as candles were made of tallow. For toilet facilities, inns would simply provide a seat and a barrel which were emptied every morning. Beds would accommodate more than one man, sometimes even a dozen. During the 19th century, the inn played a major role in the growing transportation system of England. Industry was on
3100-402: The late-19th century, first used in 1896 public hygiene book The Sanitarian , a New York published volume with American born Agrippa Nelson Bell as its editor, in which "continent" refers to the countries of mainland Europe . The idea itself had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting
3162-468: The periods of rule by the Seljuk and Ottoman Turks , impressive structures functioning as inns ( Turkish : han ) were built because inns were considered socially significant. These inns provided accommodations for people and either their vehicles or animals, and served as a resting place to those traveling on foot or by other means. These inns were built between towns if the distance between municipalities
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#17328835083133224-528: The rest of the world and specially the full English breakfast , probably comes from medieval times when breakfast was disapproved of by many clerical and medical writers . The 16th century seems to have marked a change in attitude . In southeast Europe , in countries such as Bulgaria , Bosnia , Montenegro , North Macedonia and parts of Croatia breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and
3286-478: The rise, and people were traveling more in order to keep and maintain business. The English inn was considered an important part of English infrastructure, as it helped maintain a smooth flow of travel throughout the country. As modes of transport have evolved, tourist lodging has adapted to serve each generation of traveler. A stagecoach made frequent stops at roadside coaching inns for water, food, and horses. A passenger train stopped only at designated stations in
3348-445: The road, was ornamental and welcoming for travelers. The back also usually had at least one livery barn for travelers to keep their horses. There were no lobbies as in modern inns; rather, the innkeeper would answer the door for each visitor and judge the people whom he decided to accommodate, it was up to the visitors to convince the innkeeper for accommodation. In some English towns, bye-laws would require innkeepers to offer all visitors
3410-554: The same way and called nga cheik paung . Si damin is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions . Assorted fritters such as baya jaw ( urad dal ) are often served as a complement. Nan bya or naan (Indian-style flatbreads) again with pè byouk or simply buttered, is served with Indian tea or coffee. It goes well with hseiksoup (mutton soup). Fried chapati , blistered like nan bya but crispy, with pè byouk and crispy fried onions
3472-770: The soup base tend to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces. Due to its nearly two centuries' history as a British colony and proximity to China's Canton region , both English and traditional Cantonese style breakfasts are of somewhat equal popularity in Hong Kong , as well as the hybrid form of breakfast commonly offered in Cha chaan teng . Cha Chaan Teng breakfasts often include Hong Kong-style milk tea , pan-fried egg, bread, Cantonese noodles, or Hong Kong-style macaroni in soup. Traditional Cantonese breakfast may include dim sum , which includes
3534-466: The term is often an anachronism as the majority of modern restaurants are free-standing and not attached to coaching inns or tourist lodging. Continental breakfast Breakfast , the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world. Breakfast in Africa varies greatly from region to region. Due to Algeria's history of having been
3596-402: The traditional breakfast is htamin jaw , fried rice with boiled peas ( pè byouk ), and yei nway jan ( green tea ), especially among the poor. Glutinous rice or kao hnyin is steamed and wrapped in banana leaf often served with peas as kao hnyin baung with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety of rice known as nga cheik which is cooked
3658-502: The traditional functions of an inn but focus more on lodging customers than on other services; public houses (pubs) are primarily alcohol-serving establishments; and restaurants and taverns serve food and drink. (Hotels often contain restaurants serving full breakfasts and meals, thus providing all of the functions of traditional inns. Economy, limited service properties, however, lack a kitchen and bar, and therefore claim at most an included continental breakfast .) The lodging aspect of
3720-635: The very least, cottage cheese , quark or fromage blanc , and a local variety of Edam ("yellow cheese"), and often Tzfatit and labneh too. Side dishes including pickled olives and herring may also be served. Typical Middle Eastern mezze such as Israeli salad , hummus , tehina and baba ghanoush , as well as Shakshouka and a variety of salads may be served. The meal is most often accompanied by coffee, tea and orange juice. A typical Israeli meal could be either dairy- or meat-based, but not both . Only certain types of meat are considered kosher . Israeli hotels usually present this type of breakfast as
3782-580: The word inn lives on in some hotel brand names, like Holiday Inn , and the Inns of Court in London were once accommodations for members of the legal profession. Some laws refer to lodging operators as innkeepers . Other forms of inns exist throughout the world. Among them are the honjin and ryokan of Japan , caravanserai of Central Asia and the Middle East, and jiuguan in ancient China. In Asia Minor , during
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#17328835083133844-442: Was too far for one day's travel. These structures, called caravansarais, were inns with large courtyards and ample supplies of water for drinking and other uses. They typically contained a café, in addition to supplies of food and fodder. After the caravans traveled a while they would take a break at these caravansarais, and often spend the night to rest the human travelers and their animals. The term "inn" historically characterized
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