Countless chefs peddle their wares, advertising everything from mutton cutlets, to Dabba Gosht to chicken curry. Though they're side by side with others who are selling the same, they don't seem to be in direct competition with one another. Instead, it's as if everyone is working towards a single goal: feeding the hungry and preparing the best possible food.
Every kind of kebab imaginable is dipped into and then withdrawn from the large clay tandoori ovens, including Chicken Reshmi Kebabs that reflect the tri-coloured flag of India (saffron, white and green).
This particularly patriotic touch comes from Azeem, 42, a restaurateur from Santa Cruz (suburb of Mumbai). Though he says his Santa Cruz place is big and swanky, a 1,500 square foot, air-conditioned restaurant, here he operates only a tiny kebab stand, having done so for the last ten years.
No matter the size, he says, because the business is very good, almost too good. "It's impossible to count the number of patrons," he tells me, but adds that Ramzan is his favourite time of year and Mohammed Ali Road is his favourite Mumbai locale. "Ramzan-Eid is a time to celebrate and to be with fellow Muslims," he says, pointing to two of his assistants, who are jovially chatting with customers, clasping their hands and laughing.
Also see: In a king's darbar
Share YOUR travel stories and pix!
Advertisement
