Living and cooking in a hotel

We have been living in Corte Madera, California for the past week and a half. We'll be here for probably a month total. Rahul had a project that needed a 4-6 week trip. Luckily this is a beautiful area and the location is great. It's close to San Francisco, and Napa-Sonoma valleys; there are beautiful beaches and redwood parks nearby.
This has actually been a really nice break from our hectic schedules over the last six months, moving to India and trying to settle down there. The fact that we had family here, certainly helped, both in terms of moving to the hotel and the food.
As far as our hotel -- Marin Suites, is concerned, it has a decent size kitchen. The utensils they have provided are a set of very basic aluminum non-stick pan and saucepans. I brought a pressure cooker and a can opener with me and borrowed a grater from my sister. So that's about it in the cooking utensils that I have. But then we have accordingly changed our menus. So we enjoy steamed whole green beans as a salad that you can buy pre trimmed, fresh or frozen; rajma from the cans instead of pre-soaked rajma; edamame, pasta and noodles along with whole wheat tortillas. I do miss not being able to make our own pizza as I don't have a rolling pin here. But still we are planning to enjoy simple quesadillas and sandwiches and salads and store bought whole wheat pizza bases that I can assemble at home. Instead of buying all sorts of vinegars for the salad dressing, I juice some limes and that tastes good too. I got some spice mixes from India and bought a couple from here. Hopefully that should be enough for the rest of our stay here without getting too bored. One thing I do want to try making here in Indian food is dal baati. I have seen my sister make it and it looked so simple. Not sure if it's that easy to make the first time, but I think it'll be worthwhile to atleast give it a shot.