पडोसी के घर से आ रही थी उह् आ'ह की आवाज़े जब जाकर देखी तो उ'सने मुझे भी चो..
At the entrance of the shop, Mohd Sameer Qureshi (42) greets customers with 'adaab'; uncle Mohd Rizwan (51) manages the order rush for boti and galouti kebabs; and nephew Anas Qureshi, in his 20s, rustles up the famous burger kebab. Sameer, a fourth-generation Qureshi, shares with TOI a saga of revolution - from a one-room eatery to a restaurant that can comfortably seat 25 today. The shop, he said, was started by Haji Abdul Kareem Qureshi with little money, big dreams and a 300-year-old legacy of preparing exclusive kebabs that left people wanting more. The local purveyor had learned the special recipe of boti and galouti kebabs from his forefathers who were among the royal chefs in the Mughal kitchen. "The legacy of making kebabs began in our family when the Mughals ruled. My great-grandfather Haji Kareem was in his twenties when he began a kebab stall. His kebabs were an instant hit and he had 40-50 customers a day," Sameer said. After Kareem's death, ...
