He was in his accustomed place every morning: sitting on a stool just inside the kitchen door, cutting up onions or boiled potatoes and dropping them into a huge steel bowl.
Though we usually arrived early at Kirpal Singh’s, it was already hot in this pre-monsoon season, the air in the restaurant thick and close with humidity. As soon as we entered, sweat would begin to bead up on my face. The kitchen must have been even hotter.
Rambulatory 