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.
Palak Chana Dal
Split Bengal gram simmered with spinach and finished with a garlic-cumin tadka.
Carrot Ginger Salad
A silky, blitzed carrot-and-ginger dressing poured over crisp iceberg, cucumber and tomato — the starter salad every Japanese steakhouse serves before the grill even heats up.
Plain Toor Dal Tadka
Everyday toor dal, tempered with garlic, cumin and curry leaves — the dal that actually shows up on Indian tables more often than anything else.
Vegetable Pulao Recipe and Preparation Steps
Basmati rice and mixed vegetables simmered together with whole spices into one fragrant, fluffy one-pot meal.
Aloo Jeera
Boiled potato cubes tossed with whole cumin, ginger and green chili in a quick North Indian stir-fry.
Simple Upma
Roasted semolina simmered soft with a mustard-and-curry-leaf tempering, finished with peanuts and a squeeze of lemon.
Arbi Ajwain Ki Sabzi
Taro fried hard in mustard oil with carom seeds, finished sharp with amchur.
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.