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But Saraswati, who was watching from the living room doorway, smiled. “It’s fine,” she said. “Next time, you will remember. The taste is in the repetition.”

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Saraswati is at the stove, tempering the savory ven pongal with peppercorns and cumin. But Saraswati, who was watching from the living

In states like West Bengal and Odisha, the climate is humid and subtropical, making it perfect for sugarcane and rice. Eastern India has a profound sweet tooth; sweets here are not just desserts but a course in themselves, often made from condensed milk ( Rasgulla, Sandesh ). Mustard oil is the primary cooking medium, giving the cuisine a distinct pungent kick. smiled. “It’s fine