"Why are here only two pieces of dough left?" Song Huan asked.
"Oh, father and your second son ended up having more than their usual fill today. You made them, so they found it tastier." Li Diu sprinkled some salt on the fish, they were already sliced. She then smeared the fish with the salt thoroughly, and left them for some time.
"We don't have anything but some leftover cooked rice now." Worry was etched on Song Huan's face. "What will my son eat now?"
Suddenly, an idea clicked in Tang Yu's brain. She had a loyal client, Meghla, hailed from West Bengal, India. She was an internationally acclaimed master chef. Once they happened to have a meeting on bengali new year. After the meeting, Megh insisted her to stay, as she had none to celebrate their special day with in the USA. As they hang out in Meghla's kitchen, she made her their staple food — Panta Bhat. A staple food that reflected the soul of entire Bengal.
