Bombay Chowpatty Kulfi

You can find us at Frazer Town 41/B. It’s a small shop, not much bigger than a garage if we’re being honest. We have the big deep freezers lined up against the wall. They’ve been running for years and they make a steady thrumming sound that you stop noticing after ten minutes. Working with kulfi means your hands are usually cold. We spend the afternoon preparing the molds and getting the milk thickened up on the stove. It’s a slow process. You have to keep stirring so it doesn’t burn at the bottom of the pot. If it burns, the whole smell changes and you have to start over. We get a lot of kids coming by after school. They usually have coins in their hands and can't decide which one they want. The floor gets a bit sticky during the day, so we’re always keeping an eye on that. We don’t have much seating, just a couple of stools that have seen better days. Most people just stand outside on the sidewalk while they eat. It’s a nice vibe when the sun starts to go down and the street lights come on. We aren't doing anything revolutionary here. Just making cold treats the way we learned. It’s a simple business. We close up once the trays are empty or it gets too late. Then we do it all again the next day. Sometimes we talk to the neighbors.