It is just past 8AM, but the proprietor Radha Krishna Rajkarnikar has been busy since 6, as he is every day. “This is how it is 365 days a year, seven days a week, we rarely close,” says Rajkarnikar, whose family has been running the shop now for over four generations.
“The recipes have been handed down from the time of our great-grandparents, passed down from one generation to the next,” adds Rajkarnikar, who grew up as a boy to watch his parents mix the ingredients, heat the sugar syrup in a great vat, before dipping the freshly-fried delicacies every morning.
“I used to help my father with sales, I was told to sell one piece of jeri for 25 paisa,” recalls Radha Krishna, now 45. “I also learned to make simple breakfast staples like halwa, malpa and sel. Back then we used to buy stacks of firewood from local traders, we didn’t have kerosene or gas stoves.”