Majiaa Puchka Private Limited

We run things from the ground floor over at Jagat Banerjee Ghat Road in Howrah. It’s a busy area near the water and there is always someone walking by. Making puchkas is more work than people think because the tamarind water has to be just right and the potatoes need to be mashed perfectly every single time. We spend hours just boiling things and peeling skins off. The room is G1 in the building and it’s a bit cool because it’s on the lower floor, which helps during the West Bengal summers. We have big plastic tubs and stainless steel containers everywhere. Niraj and the rest of us stay on our feet for most of the shift. It’s not the kind of place where you sit down at a desk. My back usually aches a bit by the end of the day but seeing the stock go out makes it worth it. We don't do anything too fancy, just the traditional way of doing things that we learned a long time ago. The street outside can get flooded if it rains too hard, so we have to keep an eye on the weather. Sometimes the spice smell gets so strong it makes us sneeze, but you get used to it after a week. We are just a local crew trying to make enough for everyone to enjoy their snacks in the evening.