The yellow metal cart parked near the Agra Cantonment station draws a steady crowd for its kulfi falooda. Shankar, the man who started this business in nineteen sixty-two, spent his early years refining a recipe for thickened milk reduced over slow fires. He served his frozen, cardamom-scented dessert topped with thin, translucent rice noodles and a splash of rose syrup. Even as the city grew around the station, the cart remained in the same spot, anchored by the same metal canisters.
Shankar Kulfi Falooda House
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