“For a business to stand the test of time, there needs to be certain goodwill and uniqueness in all that’s being sold. In my case, I believe the magic lies in the malai- made fresh, by hand, day after day!
I am a Kulfi vendor who’s been satiating people’s hearts for over 50 years now. It all started one day when my dad tasted the remains of my grandmother’s Rasamalai, stored separately in a chilled corner in the house. The dewy weather and clay pots ensured the liquid dessert froze rock hard, in turn giving birth to a newer, more delicious variant that night.

And one bite through the cold malai lumps left everyone wanting for more! That’s when my father came up with the idea of upgrading the recipe and offering it out to all the people in the city. Now, as expected, the Kulfis turned out to be a crowd favorite drawing in more fans, year after year. Gradually with an ever-growing demand regardless of the season, my father has ensured to keep the trade afloat through 80 plus years and across 3 generations, selling kulfi cones for a living.

Today, with my son too by my side, we have been able to expand to bigger markets. It’s a collaborative effort where the entire family starts its day at 4 am in our little factory. My wife reduces liters of cow milk to its cream-like state, batching it subsequently into products of varying sizes and flavors before my son takes it out to the big catering houses in the city.

And as for me, I come in last taking the final batches of kulfis and selling it out directly in the streets. This is the best part of the entire process as I get to witness the joy our kulfi cones bring about in people’s faces directly. Feedback too is straight and has always helpful for improving the quality. But the most rewarding part has to be filling people to their stomach’s content. It’s a whole different kind of happiness you see- one that cannot be matched, or achieved in any other field!”