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Neha opens the masala dabba (spice box). Inside lie the five pillars of Indian cooking: Heeng (asafoetida), Jeera (cumin), Haldi (turmeric), Dhania (coriander), and Lal Mirch (red chili). She is making Aloo Paratha for her son’s lunch—flatbread stuffed with spiced mashed potatoes. But she is not just making food; she is making memories.