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Indian cooking is built on regional traditions, each dish carrying its own story of community and culture. For decades, meals were mostly prepared on the gas stove or in heavy kadais, but today the kitchen looks different. The oven toaster grill, or OTG, is being used to make not only breads and cakes but also recipes that were once limited to griddles and frying pans. For busy households, it provides an option that cuts down on oil and effort, while still holding on to the authenticity of these dishes. Brands such as Usha have supported this change by promoting the OTG as a practical tool that balances modern needs with traditional cooking. The following examples show how five regional recipes have adapted to this method without losing their flavour or identity.
Gujarati Thepla
Thepla is a well-known flatbread from Gujarat, often taken on journeys because of its long shelf life. Traditionally it is made on a tawa with repeated brushing of oil. In an OTG, thepla can be placed on a tray, coated lightly, and baked to a golden finish. This method allows several theplas to be cooked together, which is useful for families preparing large batches. The baked version develops crisp layers but still remains soft enough to fold, making it suitable for pickles, chutney, or curd. The storage quality remains the same, so it continues to serve as both a travel snack and a daily food.
Bihari Thekua
Thekua, a festive sweet from Bihar and eastern Uttar Pradesh, is linked closely with Chhath Puja. The dough is made from wheat flour, jaggery, and coconut, and shaped into firm discs. Traditionally fried in ghee, it can also be baked on a lined tray in an OTG. The caramelised flavour of jaggery still comes through, but the texture is lighter. This version makes it easier to prepare large numbers for offerings and distribution without standing over hot oil for hours. The baked thekua stores well, travels well, and remains part of the same ritual, only with a modern process.
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Bengali Sandesh
Sandesh is among the most recognised sweets of Bengal, made with fresh chenna and sugar. Normally it is set without much heat, but gentle baking at low temperature gives it a firmer body. This method helps saffron, cardamom, or fruit purées bind better with the chenna while preventing the sweet from turning too moist. For households outside Bengal, the OTG provides consistency that local climate sometimes does not allow. Careful baking ensures that the sweet is still soft to bite, yet stable enough for storage and serving. Sandesh prepared this way continues to hold its cultural identity while adjusting to modern kitchens.
Maharashtrian Thalipeeth
Thalipeeth, a spiced flatbread from Maharashtra, is made with a mix of flours such as jowar, bajra, and wheat along with spices and onions. Traditionally it is flattened by hand and roasted on a griddle with oil. Baked on a tray, thalipeeth gains an evenly browned surface and a slightly crisp edge. This approach reduces oil while making it possible to cook several pieces at the same time. The multigrain flavour remains earthy and filling, and it is still eaten with butter, curd, or chutney. Families often find this baked version practical for larger gatherings without losing the taste they associate with home.
Punjabi Macchi Grill
Amritsari Macchi is a classic from Punjab, prepared by coating fish in gram flour and spices before deep-frying. Using the grill setting of an OTG, the same marinated fish can be placed on a rack and cooked with high heat. The outer coating turns crisp, while the flesh inside remains moist. A brushing of mustard oil provides the signature Punjabi aroma. This method avoids heavy frying but gives a similar flavour to the street-style preparation found in Amritsar. Families enjoy this version more frequently at home, as it feels lighter yet still festive.
