The taste of ambrosia…fresh baked bread

I love passing by the bakeries. Especially in the mornings. Enjoying the aroma that tantalizes the taste buds, for a bite into one of the warm gutlis or kadak pavs. Now on one of the Sunday evenings my mother and I strolled to one of these bakeries that sold lovely kadak pavs. Just like sourdough or French baguette in texture but shape like a gutli, these breads were ambrosia, with melted salty amul butter and creamy cheese. But these were made only in the morning. We understood a bit too late. So I kind of compromised on sesame decorated burger buns. From the feel they were cotton. Which meant fresh. The smell. good, the color, rosy brown.We came home. And I broke open the bread (I didn’t use knife) and slathered one side with some salty butter, cold from the fridge. Not in mood for cheese (for a change) I almost thought of eating them JLT. Till I remembered some of potato chips that my mother had got from the store for her fasting pet pooja. One thing layer of handful of wafers and my wafer sandwich was ready. The creaminess and light saltiness of the butter complimented the crunchiness of the plain salted potato wafters, cushioned in softness of the pavs. The minimal sesame added the required nuttiness. The first bite was heaven and the remaining the steps to paradise. Needless to say, the sandwiches got over just a bit too soon.