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.
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.
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.