Cooking Time
It was a holiday, and the day started lazily. The harsh summer heat was toned down by a sudden morning shower. The weather also seemed to play along with my leisure mood, bringing its cool and pleasant face, a rarity in May. My kitchen, usually a hot furnace, seemed cool and welcoming today. It put me in a perfect mood, and I set out to cook something special. Pav Bhaji, a street food from the financial capital of India, Mumbai, consists of thick vegetable gravy (Bhaji) served with a soft bread roll (Pav). I started the cooking process of the Bhaji. On the stove went in a pressure cooker with vegetables and a Kadai with onion and spices. The aroma of the spices filled the house. I kept adding one ingredient after the other in the kadai, watching the pressure cooker for any sign of pressure release. It seemed to take forever. It was stubborn and showed no sign of whistling, even under maximum heat. It got me thinking that no matter what we do, every dish has a cooking time that canno