A parantha and two kebabs can be had for around INR 70 – a stellar dinner for the mason class. Sit on the worn-out benches, with no menu, no formalities and no fuss. The kebabs are made from bade ka gosht, which used to translate to beef and is now water buffalo meat. The paranthas are half tavaand half deep-fried, coming out crisp and bubbly in texture from outside and yet soft like a roti from inside.
Read about it here.