Red Chef

Sector 27 is a crowded place, and Harbans Market is right in the middle of all that activity. We are at shop 19. The kitchen is small, so it gets pretty hot when all the burners are going at once in the evening. I spend most of my day chopping vegetables or checking the orders as they come in. It’s not like those big restaurants you see in the shopping malls. We are just a local spot where you can get a quick meal without waiting too long. The floor is usually a bit dusty because of the construction going on nearby, but we try to keep the counters as clean as possible. I’ve been working here for a bit now, and you get to know the faces of the people who live in the nearby blocks. They come in after work, looking tired and hungry. We just give them their food and they go on their way. Sometimes the delivery guys are rushing in and out, which gets a bit chaotic for us. I don't like the noise much, but that's just how Harbans Market is. There’s always someone shouting or a horn honking outside on the road. We do our best to get the food out fast. It’s simple cooking, nothing too complicated. We use whatever is fresh in the market that morning. I think people like that it’s straightforward and local.