Bengaluru’s MTR 1924 serves South Indian vegetarian food in Brickfields. It doesn’t dazzle with theatrics or trends. What it offers instead is rarer: a century-old commitment to flavour, form, and fidelity.
The vibe: Clean, efficient, and unfussy, it’s the kind of space where the food does the talking. Tables turn quickly, but nothing feels rushed. Staff are sharp, warm, and ready with a recommendation.
The food: MTR’s claim to culinary history is the rava idli, invented in the 1940s during a rice shortage. The soft, steamed semolina cake served with coconut chutney, sambar, and drizzle of ghee remains their signature. The dosa lineup is strong: ragi dosa is crisp and fragrant with curry leaf and cumin; onion rava dosa is a signature made with chillies, coriander and cumin, served with grated coconut and ghee; and the masala dosa arrives with chutney and lentil sambar. Snacks? Go for the vada; it’s crisp on the outside, and surprisingly light. For dessert, try the badam halwa or kesari bhath.
The drinks: Coffee is serious business here. MTR’s frothy, intense filter coffee is made with Arabica beans sourced from the same Chikmagalur coffee plantation for the past sixty years. The masala tea has depth. The mango lassi is thick, chilled, and unapologetically sweet — the perfect antidote to a fiery thali.
Time Out tip: Arrive hungry. Order the mini thali, only served at lunch and dinner. A steel tray of palya, sambar, rasam, papad, pickles and payasam is anchored by rice and dosa or poori. No single dish overwhelms, but together: a full expression of South India on one plate.