Gurukul Chaat Cornar

I usually get to Guljar Chowk around ten in the morning to start setting things up. Number 19 is where we are, right in the middle of all the noise. The first thing is always checking if the water arrived and then we start chopping. It takes a long time to get the onions and potatoes ready for the afternoon. My hands usually smell like spices all day and I can't really get the scent out. It’s not a big place, just a corner where people can stand. We don’t have fancy chairs or anything like that. People just come by, eat their plates, and leave the empty ones on the wooden table. Sometimes the traffic in the chowk gets so loud we have to shout to hear what people want. It’s just how it is here. The stove stays hot for hours and it makes the small space feel even smaller during the summer months. I try to keep the floor clean but with so many people walking in and out from the dusty road, it’s a constant job. We don’t really do anything special, just the same routine every day since we opened Gurukul Chaat Cornar. Sometimes we run out of things early if it’s a holiday. If you see the shutters down, it means we’re done for the day or I had some work at home. It’s just me and a helper most of the time.