One pot. Everything that goes in it. Every meal is the same three steps.
Step 1 — Base
Pour a Base into the pot and start the heat. The slow work is already done: every base is simmered low and long in our kitchens in New Delhi, then pre-portioned and sealed.
First Fire includes five: Tikka Masala, Spinach Saag, House Masala, Yellow Daal and Black Daal.
Step 2 — Protein
Add a protein when the dish calls for one. Chickpeas and kidney beans arrive pre-cooked with no soaking and no prep. Soy chunks cook first — the guide walks you through it.
Or bring your own. Chicken, shrimp, paneer, tofu, vegetables. Cook raw proteins through separately before they join the pot.
Black Daal needs no protein. It is complete on its own.
Step 3 — Finish
Oil and spice. A tadka finishing oil poured over at the end, and a pinch of Bloomasala, our signature blend. A pinch only — it is meant to lift the dish, not lead it.
Then rest
Lid on, six to eight minutes. Rest one minute before serving. About fifteen to twenty minutes from start to table.
No chopping. No measuring. No long ingredient list. If you can stir, you can cook a Mitipot meal.
Recommended pairings
House Masala works with any protein. Tikka Masala pairs with chickpeas or soy chunks. Spinach Saag pairs with chickpeas or kidney beans, though soy works too. These are starting points, not rules — mix and match freely.
Every system ships with detailed cooking guides, and a full step-by-step companion at mitipot.com/cook.