THIS MORNING WE ate chaats (spicy South Asian snacks): dahi vada (aka: ‘curd vada’ or ‘dahi balla’) and pani puri (aka: ‘puchka’ or ‘gol gappa’). We were not in Mumbai nor in Kolkata nor in Lahore nor in Karachi. We were sitting in a small restaurant 4389 miles northwest of Mumbai’s Churchgate Station. But we were only 20 miles west of London’s Trafalgar Square.

We were eating our chaats in Slough, which is not far from London’s Heathrow Airport. This rather unexceptional town on the edge of London has a large South Asian population, and many shops and eateries that cater to its tastes. We visit Slough occasionally to carry out certain errands, and usually have a coffee or snacks at places on Slough’s Farnham Road. The English man with whom we deal in Slough seems to be, as far we can judge from what he says, knowledgeable about South Asian cuisine and able to cook it well. He pointed out a new Asian restaurant near his office, and we decided to try it.

Today, 12 August 2026, we visited the place he mentioned. With its garish pink façade, it is called Falooda & Co. It serves a wide variety of Indian and Pakistani dishes including the snacks we ate. As the place’s name suggests, the eatery specialises in falooda. In case you have no idea to what I am referring, let me explain.

Named after a Persian dessert called ‘faloodeh’, falooda (or sometimes transliterated as ‘faluda’) is traditionally made with rose syrup, vermicelli, sweet basil seeds, sometimes kulfi (an Indian icecream made with boiled down milk), and milk. Since mediaeval times, when this dessert was introduced to the Indian Subcontinent, many variations have been developed. For example, Falooda & Co offers ‘The Salted Sunset’, which contains “Salted caramel and butterscotch paired with vanilla ice cream, finished with a sweet-salty crunch” and ‘The Royal Heritage’, which contains “Rooh Afza [a syrup made with rose, flowers, fruits], and cooling herbs blended into chilled milk, layered with rich kulfi and finished with royal dust”, as well as the more traditional version.

Most faloodas contain seeds, mentioned above. Because of the presence of these particles, I do not enjoy falooda. But as this type of drink is only one of the many things on Falooda & Co’s menu, there is plenty of other choice for a ‘falooda-phobe’ like me. We ate two of the chaats on the menu, and followed them by espresso coffees, which were expertly made, and remarkably good value.

In addition to South Asian offerings, Falooda & Co serves non-Asian dishes including club sandwiches, fish and chips, full English breakfast (with lamb, not pork, bacon), and also lemon posset.

We noticed several food offerings in the glass-fronted refrigerated cabinets, and recognised a few of them, but there were several that looked unfamiliar. We asked the young lady, who was serving behind the counter and had made our coffee so well, about the items we could not identify. She replied:

“I am sorry I don’t know. I am unfamiliar with Asian food.”

We inquired about the restaurant’s cooks, and she told us that the food was prepared by a team that included both Indian and Pakistani cooks.

As she did not look Anglo-Saxon, but not typically South Asian, and knew little or nothing about the food she was serving, we asked her about her background.

She replied:

“I am Albanian.”

Because I have had a great interest in Albania and the Albanians, we began chatting. She was born in England, but her parents had migrated to Britain over 30 years ago.