The other day when I visited the India grocery store here, I saw among ready-to-eat food, packets of Rumali roti. To me more than eating Rumali Roti, the art of its making by an expert is more fascinating. When I visited Calcutta, nearby my sister-in-law's house there was a person who was making these in a road side stall. He used to come only in the evenings and there used to be people waiting with their orders. He took the dough and patted in his hands to make it little round and then he transferred the small round piece to his index finger, spun it and tossed it in air. As it spun and came down it had grown into a big circular piece which he caught expertly. He had an earthen pot with holes placed over coal fire. He placed the big round piece on top of the holes and as it got cooked, he reversed the side and repeated the cooking. Meanwhile he had already started patting the dough, spinning it in air etc. Before the second one came down he had removed the cooked roti, folded it like a handkerchief and placed on the plate. It was such an expert job, I was just watching, forgetting to place my order. Later, in Mumbai during one of our International conference dinners, the organizers had arranged Rumali Roti to be prepared by an expert. I still remember the awe in the foreign delegates' eyes at the expert preparation and they went on clicking. Recently, one of my American colleague who had visited India told me that the five star hotel he stayed in Mumbai ( I think he mentioned the Taj continental) had this Rumali Roti and he narrated to us how he was amazed by the timing of the expert.