Aloo Paratha
Whole wheat flatbread stuffed with spiced mashed potato and roasted crisp in ghee on a hot tawa.
Onion Uttapam
A thick, spongy South Indian pancake made from fermented rice-and-lentil batter, topped with a generous char of onion.
Masala Dosa
Crisp, golden rice-and-lentil crepes cooked thin on a hot tawa and folded over a turmeric-yellow spiced potato filling, served with coconut chutney and sambar.
Rava Idli
Semolina and curd steamed on the spot with no fermentation — MTR's wartime idli, ready inside the hour.
Chapati
Soft whole-wheat flatbread, hand-rolled thin and puffed on an open flame.
Idli Recipe and Preparation
Pillow-soft steamed rice and lentil cakes, fermented overnight for a light, tangy bite and served with chutney and sambar.
Phulka Recipe and Preparation
Whole wheat flatbread rolled thin and puffed into a steam-filled balloon over open flame, no oil needed.
Simple Upma
Roasted semolina simmered soft with a mustard-and-curry-leaf tempering, finished with peanuts and a squeeze of lemon.
Bharva Tinda (Stuffed Apple Gourd)
Baby apple gourds slit into pockets, packed with a toasted coriander-cumin masala, and simmered in a light onion-tomato base until fork-tender.