šš¼š š±š¶š± ššµš¶š ššŗš®š¹š¹ š®šššµš²š»šš¶š° š±šµš®šÆš® šššæš» š¶š»šš¼ š® š°šæš¼šæš²-š²š®šæš»š¶š»š“ šÆššš¶š»š²šš? It's š¼š¢š§šš ššŖš šššš« ššššš. {This dhaba is very famous for parantha with a dollop of butter} Established in 1956 by Sardar Prakash Singh in Murthal near Sonipat, Haryana. It started as a small eatery with around 20 charpais (traditional woven beds) for truck drivers on the Grand Trunk Road. Singh's sons, Amrik and Sukhdev, joined the business in 1985 and 1993 respectively. Modernized and expanded from a traditional dhaba to a contemporary dining experience. Retained authentic North Indian cuisine while improving infrastructure and customer experience. Focus on consistent food quality and adapting to changing consumer preferences. Introduction of modern amenities while preserving the dhaba's traditional charm. Efficient service and a diverse menu catering to a wide customer base. Estimated daily revenue: ā¹16-17 lakh. Estimated annual revenue: ā¹60 crore. Some sources suggest even higher figures, indicating strong financial success. Attracts thousands of visitors daily, including tourists and locals. Recognized among India's top restaurants by platforms like TasteAtlas. Being a north indian, I have visited it multiple times :) Follow me vishakha Jangir for more such business insights.
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