Sharab Da Theka

The guy working at the liquor shop usually gets changed along with the owners ( whoever bid the highest for a years lease from the state government.) Anyways, how is one supposed to give a review of a liquor shop as it, ' Theka' , doesn't fall under the service industry unlike a pub or a bar. The over worked employee is behind strong iron bars with usually 1 outlet for customer to put their hand in with money, which gets replaced by their choice of poison and the next customer standing behind you gets his turn to do the same taking at the most 10-15 seconds. The Ahaata , where one can sit and have their drink if u want to sit then and their with no extra cost, is commonly found adjacent to liqour shops , with a few common fried items, or boiled eggs and are seldom famous for their menu or dishes and one would never go their just for the food, but only out of necessity as u won't find any other place to consume whiskey nearby, especially in a remote rural area like this one. All are aware of this situation along with the cook who would never put in even an ounce of effort to improving the quality of his cooking.nNow, this is where the ' Ahaata ' adjacent to this liquor shop is unique to the others is it has a polite very well mannered and exceptionally talented Chef, Shinda Veer. His fried fish is to die for. If I was going to have a drink with a friend anywhere in the vicinity of 20-25 kilometres from here, I usually would end up bringing them here to have them experience this delight but now I don't as most of then suggest it before I would. We usaully call him up before reaching which skips the first 1 or 2 pegs of waiting and having them with salad. Due to the current Constructions going on the road we have gotten delayed twice or thrice for hours but were always greeted with a smile from him and the boy working under him, a waiter, errand boy of sorts , Rithik.nPlaces like these has become quite rare these days as self service has become sort of a fashion not a necessity in small towns where the locals, unlike the west and Metros have plenty of time in to spare. even if you are a regular customer to a certain fast food or restaurant you wouldn't even know who or how the cook looks like even after months of visits.nPassionate cooks would try to catch a glimpse without being so obvious about it, of their customers face expression after taking their first bite, showed the passion and pride one felt as a cook ( or any othercraft ) has almost vanished as a result all items taste the same no matter what new exotic name its called filled with ketchup , making them boring and generic. It feels as if ours is the last generation that lived to eat while now they simply eats to live( survive fits better) along with their suppliment pills.