Charan Singh Natural Fruit Kulfi

South Extension Part II is a fancy area, but our spot at E-20 is pretty straightforward. We aren't interested in being a big restaurant. We just focus on the kulfi. The process takes a lot of time because we use real fruit and you can't rush that. My clothes usually have some milk or fruit juice on them by the end of the day. We spend hours stirring the big vats until the milk gets thick and creamy. It’s a hot job until the mixture goes into the molds. People park their cars along the road and come over for a quick stick of kulfi before moving on. We see a lot of families on the weekends who have been coming to us for years. The counter is stainless steel and we keep it as clean as we can, but things get messy when you're dealing with melting ice. We don't have a lot of staff, just a couple of us doing everything from the prep work to handing over the change. The nights are usually our busiest time when the weather cools down a bit and everyone is out for a walk. We don't do much advertising. People just find us by the smell of the fruit and the crowd on the sidewalk. It’s hard work, but seeing someone enjoy a cold piece of kulfi makes it okay. The wooden sticks are everywhere and we have to keep buying more crates of mangoes and cream every few days.