He suggested I try the Corn-Cheese-Capsicum. ‘Why?’ I enquired. ‘Because you seem the phirang-sorts,’ he replied. At the time, I thought it was a compliment, only to later discover that the philosophy here is far from ‘phirang’.
Nikhil Thakur, the man behind the parrontthe (he insists that’s the Punjabi, and therefore ‘correct’ way to spell it), uses ‘nutritional’ (ghee and jaggery) and ‘organic’ (rock salt, instead of white salt) ingredients, and serves his food on leaf plates.
It’s difficult to imagine that the 27-year-old, greeting his friends from the tattoo studio to the left of him, while busy flipping your order, is actually a derivative trader by profession, having quit his job a few months ago. After Nikhil shuts shop, he’s likely to be found practicing yoga inside the studio, so in case you need any tips on asanas served on the side, you know whom to ask!
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