Hirabai was as accomplished as a Cordon Bleu chef. Of course, she had no ovens or cooking ranges or dough mixers; not even a mixer, grinder or toaster. There was no natural gas pipeline and no gas cylinders either. Sometimes, she used a Primus stove which required to be vigorously pumped, making women muscular. There was a depression in the so-called stone kitchen platform into which wood was shoved and the aluminum utensil placed on top. No chimney was necessary, as smoke escaped from the kitchen which always faced the paachloon baar or backyard. Late evening, if you sat in......