Instead
of writing for Academia, I am in habit of writing for abdominal pleasures. My
none serious and rather slightly filthy work stand nowhere in academic world.
Even if you stop reading and stop paying any attention to such silly words, a
constant effort of knocking your conscience will remain carry on. In fact I am
quite capable of spinning my attention from serious script writing to lighter
food and travel stories.
My
love for food and ‘Gujranwala” is un-ending. People who visit my beloved city
for various reasons must not forget to eat. Your visit will become more
delightful, if you have some handy information of city’s best foods and well
known Chefs. All those passengers who
approach the city’s “Larry Adda” (Lorry Station) after sunset can feel the
aroma of dust and spices of “JOORI” in the air.
“Ustad
JOORI” is an expert of cooking (Buck) male Goat’s Maghaz (Brain), Gurday (kidneys)
and Kapooray (Testicles) on Tawa (shown below in Picture with mincemeat on it).
His secret recipe of mixing oil, spices, tomatoes, ginger, onion and other
ingredients with aforementioned parts of Buck, thus create a mouthwatering dish
of “Taka Tak”.
Every
evening from 6.30 pm to 1.30 am, food lovers from entire city visit his shop
and enjoy the delicious dish with Naan, Chapatti and Raita. The shop is
situated on the road adjacent to Lorry Adda, a secondary reason for bulk of
customers on his shop. Customers have to wait in the queue for their food
orders. Chairs and tables are placed on the pavements, only families are
allowed to sit inside the small restaurant during peak hours, rest enjoy the
food in open air.
The
food is tasty and cheap; three people can dine his Taka Tak in just Rs.700. The
finger licking taste of Joori’s Taka Tak force his customers to revisit his
shop. Everyone feels charged after eating most precious parts of male goat.
Joori does nothing but adds spices to mincemeat and in return his crafts are
bringing loads of money for him. His estimated daily income in just seven hours
is US 1200 Dollars.
The
Sound of Taka Tak
You
will hardly find the word Taka Tak in Urdu or Punjabi Dictionary. The sound
which is produced during the preparation of Gurday, Kapoory and Maghaz by the
beating of iron utensils is known as TAKA TAK.
****
To avoid the embarrassment of calling the male goat’s body parts again and
again, the dish most commonly famous as Taka Tak in Indo-Pak subcontinent.
Photo Credit: Asian Cuisine
lahore-menu-blogspot.com
