A couple of months ago, MTR foods launched their Oats Upma, a healthier alternative to the South Indian breakfast recipe that’s traditionally prepared with the already nourishing semolina. The substitute boosts the fibre, protein, calcium and iron content of the dish. ‘Maximise nutrition’ seems to be the new mantra that’s driving culinary experiments in the city, a fact that is evidenced by evolving menus of home-based caterers. Take Neeta and Sadhana Singhania from Cuffe Parade who for almost fifteen years, have been pampering Mumbai’s palates with old favourites such as dhoklas and theplas and Marwadi specialties like Chilla Chaat (crepes), Kalmi Bada (fried lentil patties) and Badam Seera (a confection prepared with crushed almonds and sugar).

Baked Samosa Tucket