तीन पीढ़ी, एक ज़ायका
Three generations, one taste.
In 1988, Rajesh Sharma parked a small thela near the old bus stand and started frying samosas on a single kadhai. Workers from the nearby factories became regulars first, then the whole town followed. His son took over the tawa in 2004, added chole bhature and dosa to the board, and today his grandson runs the counter — same recipes, same iron tawa, same corner. Nothing has moved except the queue, which only gets longer.
35+
Years Running
3
Generations
1
Secret Masala
10K+
Plates a Month