MTR Vermicelli

MTR Vermicelli has been a permanent fixture in our pantry for decades. It is one of those rare ingredients that is versatile enough to cover our entire routine—from a quick, savory Upma on a hectic Monday morning to the rich, slow-cooked Semiya Payasam we make for festivals and Poojas. The quality has stayed remarkably consistent over the years. The strands don't turn into a mushy mess; they hold their texture perfectly whether you’re roasting them for a salty breakfast or simmering them in milk for a luxury dessert. It’s a nostalgic taste that reminds me of home every time I cook it. It’s simple, reliable, and honestly, it just tastes yummy no matter how you prepare it. Also never faces issues with storage like getting bugs in it after some time.

MTR Vermicelli is convenient for a variety of dishes. Its texture is soft and smooth, though it can feel a bit plain on its own. It absorbs flavors nicely, which makes it versatile for both sweet and savory recipes. Simple and reliable, it’s easy to work with in the kitchen. In the end, it delivers a comforting, satisfying results.

It was little hard to cook than the handmade vermicelli we had, plus it also had a little funny scent when I first opened the pack. well, to make it and use it was quite tasty after being cooked so I'm not really sure which I am here.

Using this vermicelli from years. Strands are big enough and upma and payasam come very well. If roasted well they will be non sticky and tastes very good.