This is Mill Street Radio from PRX. I'm your host, Christopher Kimball.

Edward Chisholm didn't know how to wait tables or even speak French, but that did not stop him from getting a job as a waiter in Paris.

Today, he provides a behind-the-scenes account of what goes on in a Parisian restaurant,

including the most chaotic meal of all, Sunday brunch.

It's a little bit like a storm brewing in the Atlantic.

You know, it starts slowly with the orders firing down through the computers into the depths of the restaurant,

and then slowly it builds and builds and builds and builds and then eventually

spills out of that swinging door and into the restaurant. I mean, it was never, ever a relaxing

day or Sunday. But before the Parisian bistro, we're heading to the streets of Bangalore, India.

Here, you might find a vendor selling a mysterious snack known as Buchakra Gaday or Ram Kandmool.

What is your name?

My name is Shiam Sundar Yadav.

How did you get the idea of selling Kandamul?

When I came to Bangalore, my mentor told me about this snack.

He said if you were interested in selling it, you can do it.

Then I started buying the stock, and I've been vending it ever since.

What do you know about candamol?

It's a root.

It cools the body heat, prevents pimples, clears out kidney stones.

This root is extracted once every 15 to 20 years.

The supplier says he gets it from Andhra Pradesh, but where exactly in Andhra Pradesh? I don't know.

Journalist Barka Kumari spoke with Sham as part of her investigation into the true identity of this snack.

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