Deepak Ki Mashoor Kulfi

Over here in Faridabad N I T Nangla Enclave, Part I, things are a bit quieter than the main city, but we stay busy enough at 1085. Deepak Ki Mashoor Kulfi started because we just wanted to make something people enjoyed in the heat. Making kulfi is a slow process, you can’t rush the freezing or the way the milk thickens up. I spend a lot of my day just checking the temperatures and making sure the sticks are set right. We get a lot of families coming by in the evenings after dinner. It’s nice to see the neighborhood kids lining up. NIT Faridabad can be a tough place to work sometimes because of the dust, but we keep our corner clean. We aren't trying to be a big restaurant with waiters and menus. We just have our kulfi and that's it. Some people say we should add more things, but I think it’s better to just do one thing and do it the way we were taught. My hands are usually cold from the ice, even in the middle of June. It’s funny how that works. We’ve been in this same spot for years, and most people around here know us by name. It’s not a fancy business, just a small shop where you can get a cold treat on a hot day. We don’t have any big plans for the future, just to keep the freezer running and the kulfi cold. It’s not much, but it’s what we do and we’ve gotten used to the routine.