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Lunch is rarely a cold sandwich. Even in corporate offices, the expectation is a warm, home-cooked meal. Around noon, the pressure cooker—the undisputed king of the Indian kitchen—starts its "whistling" symphony, signaling that the lentils ( dal ) or rice are ready. The smell of tempering spices ( tadka )—cumin, mustard seeds, and chilies hitting hot oil—is the official perfume of the Indian afternoon. 4. The Evening Wind-Down