They are quite unlike the shawarmas you may have eaten elsewhere. To begin with, they are much smaller than the ones you will see in most other places. Also, there is a tendency to favour dollops of a mayonnaise-type-thing (just makhan for those that run the place). But the basic tenets are all there - soft, minced lamb, hacked off a skewer and served in a roll.
Welcome to Al-Bake, most certainly the makers of the most popular shawarmas in the capital, and for my money, the best.
New Friends Colony is not without its share of meaty and Muslim cuisine, but Al Bake stands out, and so does its shawarma - demand is so high that there is a brand new Al Bake, barely twenty metres from the old one. Bowing to the demand, Al Bake also sells shawarmas to go in a packet containing four hot ones, selling for hundred rupees. Very often, that is the prudent idea as seating is hard to find once the sun begins its slow descent.
College goers are proud of their shawarma records. I've heard someone brag about seventeen of them at one go. With the lightly spiced chutney to go along, that record cannot have lasted too long.
Very quick with their k
nives, Al Bak
e is also a textbook on efficiency. There are two highly skilled knivesmen who hack away at those hunks of meat, and then chop them much finer. In combination with the men who roll the shawarmas and the woman who does the accounts, it is a beautifully oiled machine. But this efficiency does not come at the cost of taste, or friendly service.
Al Bake's not all about shawarmas. But please, the shawarmas first.
