Indian Baking
A country that bakes between tandoor and tea-time. Naan slapped to the wall of a Chandni Chowk tandoor, mawa cake at a Matunga Iyengar bakery in Bombay, bebinca laminated for sixteen hours in Goa, plum cake hauled out for Calcutta Christmas, pav lined up at a Mumbai bhatti — a bakery built on atta, ghee, jaggery, kesar, and the unhurried authority of the Iyengar shelf.