Connecting all foodies in India….
He stands on a platform. The smoke from the large tava shapes into a spiced cloud around him. He doesn’t seem to notice it. I wait on the sidelines; wait for him to prepare my plate of pav-bhaji (bhaji being the curried mashed vegetables and pav the buttered buns), with extra pav.
I pull back my drenched hair and mop my face. Mumbai is living through a heat wave, and standing in a lane crammed with food stalls and sizzling woks doesn’t help. A few feet away, the beach is busy. At some point today all those people will stop by these food stalls too -the beach in Mumbai is known for its food rather than the grey, plastic crusted waters.
His spatula pounds the tava, mashing the already mashed vegetables. Between each pounding, he adds generous dollops of Amul butter; each addition is announced with a high-tone…
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