Vidyarthi Bhavan ka raaz toh nahin pata, par meri daadi kehti thi, aate ka batter itna fermente karo ki woh khud bolne lage. Ghar mein makhan toh dosa ke upar chipakaya nahin, balki pehle tave par lagaya jata tha, taaki wo har pore mein ghul jaaye.
Yahan Delhi ki sardi mein hum dahi wale aloo paronthe banate hain, aur makhan toh poore paronthe ke ooper lena, koi kami nahin chhodni!
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