I cooked rajma, roti, dal and vegetables for lunch yesterday. Nothing unusual about that. Except I cooked thirty portions of each for paying customers at a local vegetarian cafe. This is not something I could have foreseen myself doing as recent as a year ago but the opportunity presented itself and I decided to take it up. Having already spent a couple of days helping out in the kitchen, I was familiar with its layout and roughly knew where everything was. But it still left me incredibly nervous about cooking live and not just for family and friends who are obliged to eat it and be polite about it. These were customers who expected to be fed good food and would not hesitate to complain.
Even the sight of plate after plate returning empty did nothing to reassure me. And hearing the owner
As for the title, in response to my question about where the vegetables were, this is what the German lady assisting me had to say. I can assure you that the vegetarians were all outside and the oven was too small to accommodate anyone anyway.