For many, passing round the corners of Lal Bagh Main Road in the morning will evoke a warm sense of nostalgia, induced by the smell of filter coffee and the sight of people waiting to savour their first bites of breakfast. Because for Bengalureans, MTR (Mavalli Tiffin Room) is not just another restaurant, but one that has been a nostalgic and popular go-to spot for generations.
With iconic dishes like rava idli, bisi bele bath, and an incomparable standard that spreads across multiple branches, MTR has synonymously become a tiffin hub for over a century. But behind the crowded space familiar to many, lies a story of resilience. As the renowned restaurant celebrates 100 years, it is set to release The MTR Story: A Labour of Love, a coffee table book written by Pratima Chabbi, charting the legacy of the chain from its humble beginnings to its continued growth.
For Maiya, documenting MTR’s journey was always on the checklist. Amidst the rush of running the business, she noticed how the stories of customers and family members were never captured. The journey of bringing the book to life was met with several challenges, including the pandemic, and it took off seriously only when she met Chabbi, who for the past 2.5 years, grasped layers of the restaurant, bringing history to life with her experience in the food industry.
The content of the book was a surprise ingredient for Maiya as well. “I had never heard some of the stories. As we worked on the book, I felt like I was travelling back in time, discovering things: the significance of the silver kettles, and mugs, and the incredible journeys my uncle took. One of the most interesting things was how the thaali was introduced in 1998,” explains Maiya. Talking further about the book, she notes one of the characteristic elements of the chain: the open walk-through kitchen. “Even today, it’s rare to find a setup where customers can watch their food being prepared. It was a bold move back then, and it remains so,” says Maiya reminiscing countless small traditions that have shaped MTR. “Back in the day, we had something called a ‘Tiffin Party’ where people enjoyed our dishes in their cars,” she says. Incidentally, the launch programme over the weekend bears the same name.
With this book, Maiya hopes readers will see the constant effort that goes into running a 100-year-old establishment. “It doesn’t run like clockwork; it’s the everyday efforts that have brought us here, and will carry us forward for many more years to come,” she signs off.
