Delhi Walle

Down in Marathahalli Suryoday Estate 37, we set up Delhi Walle because we missed the way things tasted back home. It’s a bit of a trek for some people to find us inside the estate, but once they do, they usually come back. The kitchen is always noisy with the sound of frying and heavy pans moving around. We use a lot of spices, so the air can get a bit thick sometimes when the burners are on high. We aren't trying to be a five-star place. The chairs are plastic and the floor is just plain cement. We focus more on getting the flavor right than on how the plate looks. Sometimes the power goes out for a bit, but we keep going with whatever we can. It’s a local spot where people come after a long shift. We see a lot of workers from the nearby offices who just want something hot to eat. We don’t have a big staff, just a few of us doing everything from taking orders to cleaning the tables at night. The menu is written on a board and we cross things out when they’re finished for the day. It feels like a small piece of the north right here in the middle of all this industrial area. We just do our work and hope the food speaks for itself. It gets crowded at lunchtime, so you have to be patient if you want a seat.