Lakhi Egg Rolls

We are right across from the old Basant Talkies in Sakchi, at shop number 38. If you’ve ever walked through Sakchi in the evening, you probably know how crowded it gets around here. It’s a small spot, just enough room for the big iron tawa and a place to stack the eggs. We start early in the afternoon, getting the dough ready and chopping up all the onions and chilies. By the time the sun starts going down, the smoke from the tawa is everywhere and people are standing around waiting. It’s loud and busy, with the sounds of the traffic and people talking, but we just keep moving. My hands are always moving, cracking eggs and flipping the parathas until they get that right bit of crunch. We don’t have chairs or fancy tables, just a counter where we wrap the rolls in paper and hand them over. Sometimes we run out of lemons or the onions get too expensive, but we manage somehow. It’s honest work and it keeps us on our feet for hours. Most of our regulars are people working in the nearby shops or kids coming from the movies. We don’t do any advertising or anything like that, the smell of the frying eggs usually does the work for us. Sakchi is a tough place to work because of the heat and the crowds, but we like being right in the middle of it all. Making rolls isn't complicated, but it takes time.