Gokul Delicious Sweet

Our shop is in Nigidi at number 370. We make sweets every day, starting very early in the morning. You can usually smell the sugar and milk from down the street. It’s a basic setup with some glass counters where we put out the fresh batches. We have different kinds of barfis and ladoos. Sometimes we run out of the popular stuff by the afternoon if there is a festival going on. The kitchen is in the back and it gets very hot in there. We don't have any fancy seating, most people just buy their boxes and head home. We have been in Nigidi for a long time and have seen the neighborhood change quite a bit. The regulars know that the morning batch is the best. We use traditional ways to make things, nothing too modern. It is a lot of stirring big pots. Sometimes the floors get a bit sticky, but we try to keep it clean. We aren't trying to be a big brand, just a local sweet shop where you can get something good for your family. We don't do much in the way of decoration. The focus is just on the food itself. It’s a humble place and we like it that way. On holidays, the line goes out the door and we have to bring in extra help from the family. It is chaotic but in a good way. We make sure the milk is fresh every morning from the same supplier we’ve used for years. That is the secret. We don't use many preservatives, so our sweets are best eaten fresh.