Indian chefs from across the country share their favourite versions of poha, and they have made sure to share every sweet, sour and spicy version (Image is for representational purpose only)

Banarasi Poha
If you haven't looked beyond Maharashtra, then chef Payal Thakkar, who is the founder of MunchBox Thali, says you should try making Banarasi Poha, which is traditionally called Banarasi Chooda Mutter. She explains, "Poha, or flattened rice, has evolved from being a simple traditional Indian breakfast staple into a versatile ingredient used across a variety of modern dishes. Traditionally enjoyed in preparations such as kanda poha, chura matar, and aval upma, it has long been valued for its affordability, quick cooking time, and easy digestibility

Andhra Atukula Upma
While most Mumbaikars and residents of Maharashtra are used to the local variety, Varun Shivaramakrishna, who is the executive chef at Novotel Vijayawada Varun, says you have to try the Andhra variety of Atukulu Upma. He explains, "Poha, known as Atukulu in Andhra Pradesh, is one of India's oldest rice-based breakfast staples. Made from flattened rice, it has been consumed across rice-growing regions for centuries owing to its light texture, ease of preparation, and versatility. In Andhra households, Atukula Upma is a popular breakfast, tempered with mustard seeds, curry leaves, peanuts, onions, and green chillies, creating a flavourful yet comforting dish. Vijayawada and the coastal belt often favour a slightly spicier version, sometimes finished with fresh coriander and a squeeze of lemon (Image of poha is for representational purpose only)

Bengali Chirer Pulao
Celebrating one of the many versions of poha from across India, chef Rakesh Sethy at Soulinaire says you can make the Bengali Chirer Pulao. He shares, "Poha is a remarkable example of how a single ingredient can tell multiple regional stories across India. From the vibrant streets of Indore to the comforting kitchens of Bengal, every version reflects local ingredients, traditions, and tastes. Chirer Pulao showcases Bengal's affinity for subtle sweetness, fragrant spices, and textural contrasts, making it both comforting and celebratory." (Image for representational purpose only)

Raw Mango & Coconut Poha 
While people get the opportunity to celebrate the delicious Indian dish in so many different ways, Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata gives you one more reason by telling you to be innovative and create a summer special with Raw Mango & Coconut Poha. He shares, "This recipe brings together the cooling sweetness of fresh coconut and the bright tartness of seasonal raw mango. Inspired by coastal Indian flavours, it is light, refreshing, and perfectly suited for summer." (Image for representational purpose only)