Two slices of white bread, toasted atop a roti mesh or in a frying pan, crammed with lumps of refrigerated Amul butter. Granules of clear bead-like sugar, clinging on to the buttery mounds, adding a sugary crunch. This unevenly toasted, bumpy sandwich frequented my steel lunchbox during middle school years.
I have slowly graduated to grilled whole wheat sandwiches; grilled chicken sandwich with buttery avocado and sweet corn being one of my favorites. But a frying pan and a smear of butter still come in handy when it comes to toasting the sandwich.