New Delhi, April 23 -- Around 1500 BC, Mesoamerican civilisations often processed corn to make masa, a dough that became the staple among the traditional communities to prepare a range of dishes. Masa anchors the menu at chef Alex Sanchez's Latin American restaurant Otra, where it is made in-house, and appears as tortillas, tacos and tostadas to name a few. Their debut brunch menu promises this and more starting this Sunday.

"The Bakery to The Taqueria" is an experience that begins with sour cream loaves and Japanese egg salad to mozzarella sticks reimagined as Cornflake-Crusted Oaxaca Cheese, parfaits and the classic guac on toast. Move over to eggs with pancakes, French toast, sandos and the silkiest scramble eaten with crispy tostadas...