Standard Halal Meet

The shop is right there at Neb Sarai Ignou Ramphal Chowk. If you know the area, you know it stays crowded. We open up before most people are even awake because that is when the fresh stock arrives. It’s a lot of cleaning and prepping. The knives need sharpening every morning, and we spend a good amount of time making sure the counters are scrubbed down. It’s not a glamorous job, but it’s what we know. Most of the folks who come in live right around the corner or work nearby. They want their meat cut a certain way, and we just do it. Sometimes the line gets a bit long, especially on the weekends, but people don’t seem to mind waiting a bit. We don't have any fancy displays or cooling systems that look like a showroom. It’s just a practical meat shop. You get what you see on the hooks. The traffic at the chowk can be a real headache sometimes, with all the honking and the dust, but inside the shop, we just focus on the task at hand. My hands are usually busy from start to finish. We don't spend much time talking about business plans or anything like that. We just focus on getting through the day’s orders and making sure the shop is ready for the next morning.