21 May,2012 07:23 AM IST | | Aviva Dharmaraj
He suggested I try the Corn-Cheese-Capsicum. âWhy?' I enquired. âBecause 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 âphirang'.
Nikhil Thakur at his food stall on Carter Road. Pic/ Sayed Sameer Abedi
Nikhil Thakur, the man behind the parrontthe (he insists that's the Punjabi, and therefore âcorrect' way to spell it), uses ânutritional' (ghee and jaggery) and âorganic' (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!
