Aggarwal Sweets

Down in Sector 29, at 124, 2, we’re usually the first ones to turn the lights on in the morning. Aggarwal Sweets is always smelling like fried dough and sugar syrup, which sticks to everything if you aren't careful. We’ve got the big iron vats in the back where the milk boils down for hours. It’s hot work, especially in the middle of June when the air conditioning can’t really keep up with the heat from the kitchen. We don't have any fancy decorations on the walls, just the basic counters and the scales we use to weigh out the boxes. People come in for a quick samosa or to pick up a kilo of something for a family thing. We see a lot of faces, some we know by name and some who are just passing through the sector. Sometimes the floor gets a bit sticky when it's busy, but we try to mop it when the crowd thins out. We don’t spend time thinking about being the best or anything like that. We just make sure the batches are fresh and the boxes are taped shut properly. Dealing with the suppliers for sugar and flour takes up a lot of the afternoon. It’s just a regular sweet shop doing regular things every single day. That’s how we like it, just keeping the routine going and making sure the trays stay full.