This Indian twist on French toast uses spiced semolina coating. The bread is typically whole wheat or multigrain. Some versions stuff it with banana or nuts. Urban cafes popularized it as a brunch special. The semolina adds crunch while milk provides protein. Nutritionists suggest using jaggery instead of sugar for iron content. The dish likely evolved from Bombay toast adaptations. Modern versions might bake instead of fry for healthier preparation. Perfect with masala chai or fresh juice. The spices typically include cardamom and cinnamon. Represents how global breakfast items get Indian flavor profiles.