MTR 1924

The story

MTR 1924 Kuala Lumpur: A Century of Indian Vegetarian Tradition, Bib Gourmand

The MTR Story

In 1924, Parameshwara Maiya started a small restaurant on Lalbagh Fort Road in Bengaluru, India, called the Brahmin Coffee Club, serving coffee and idlis. By 1960, the restaurant had moved to its present location on Lalbagh Road and grown in stature, becoming known as MTR (Mavalli Tiffin Room). It became a landmark. Today, MTR 1924 brings that same century-old legacy to Kuala Lumpur’s Brickfields, serving Indian vegetarian cuisine that has earned a Michelin Bib Gourmand for its good quality, good value cooking.

A Defining Moment

During World War 2, when rice was in short supply, Yagnanarayana Maiya experimented with rava (semolina) and discovered the Rava Idli. It turned out to be the most popular item on MTR’s menu. In 1976, the management decided to start making and selling mixes like the Rava Idli mix and the Kharabath mix on the premises, beginning the packaged food business that would make MTR a household name across India. The restaurant’s menu still features these iconic dishes, alongside specialities like the Ragi Dosa – crepes made from millet flour, flavored with curry leaves and cumin seeds, served with tangy chutney.

The Coffee Story

Not just the idlis and dosas, but the freshly brewed filter coffee acquired a loyal following. The founder meticulously chose the beans, roasting and grinding them daily so that there was no loss of flavour. Buffalo milk was used to enhance the flavour of the decoction when mixed, and silver cups were used to serve the coffee topped with precisely a quarter of an inch of froth. Whether it was exchanges between freedom fighters or businessmen brokering deals, the coffee at MTR has acted as a catalyst. This same attention to detail is present in Kuala Lumpur, where the restaurant serves breakfast, lunch, snacks, and dinner daily, allowing you to experience a taste of history.