Rekha Gupta, 52, is the CEO of this operation. She has already lit the incense sticks at the small temple in the kitchen, packed her husband’s lunch (leftover rotis with achar, plus a strict note to avoid "oily canteen food"), and is now stirring the dal while yelling at her phone’s speaker.
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The day ends where it began. The dishes are washed. The leftover sabzi is covered with a steel plate. The door is chained. The geyser is turned off. Rekha Gupta, 52, is the CEO of this operation
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