Sardi k mausam mei garma garam machli khanay walo ka rush, Tunng si galli mein choti si dukan likin gahko ki har waqt lambi qataar, Azad Fish corner

Daily Pakistan

سردی کے موسم میں گرما گرم مچھلی کھانے والوں کا رش، تنگ سی گلی میں چھوٹی سی دکان لیکن گاہکوں کی ہر وقت لمبی قطار، آزاد فش کارنر

Transcript

00:30The team is ready to go, but there is a huge rush outside in front of your eyes.

00:35Let me tell you that this is the fish point where you have to book 2 hours before coming here.

00:42And if you come without booking, you will not get the fish.

00:47The fish comes daily, it is fried and served daily.

00:50If you don't get fresh fish on that day, the Azad fish point is closed.

00:55And the people who come here go back after seeing the closed shop.

01:04The owner is with us right now.

01:06Mr. Shahzad, what are you mixing?

01:08Everyone is crazy, Azad is Azad everywhere.

01:11What will we mix? There are only 40 spices and the fish is VIP.

01:14It is not even an old day.

01:15It has not even gone to the snow, we have purchased the goods.

01:17It is so fresh.

01:18If there is something fresh, everyone will come.

01:20You see, this variety has come today.

01:23This is the most popular variety.

01:26This fish was ordered by that brother a day ago.

01:29He is standing behind.

01:30He ordered a day ago?

01:31He told us a day ago that we want this variety.

01:34So we do this for some people.

01:36How long has it been since you have started fishing?

01:39I think it's been 92 years.

01:45Tell me, Azad is someone's name or just a name?

01:49My father's name is Azad.

01:50So you have continued till now?

01:52Yes, that is what is going on.

01:54In the era of inflation, when people become a brand, they increase their rates.

01:58Why didn't it become expensive?

01:59It is still expensive.

02:00If you come to us in November, then even by November 30, we were getting the same thing for Rs. 800 per kg.

02:06Now the rate of fish has gone up from behind, so we have to increase it by Rs. 200 per kg.

02:11And this is the lowest rate in Karachi today.

02:14The day you don't get fresh stuff, you don't open this shop.

02:17If you keep it for a day or two, you can sell it.

02:19The world is selling so much old stuff.

02:21Actually, the more you bring, the less it is.

02:23And then how much will you bring and where will you keep it?

02:25This is the labor to make it, this is the place, this is such a limited place.

02:32Sir, we are enjoying the fish.

02:34It's not a good thing to come in the middle and bother.

02:36But how is the taste?

02:37The taste is God's grace.

02:39And it's fun to eat.

02:40We are from Bishakar.

02:41Has the fish fulfilled the expectations or not?

02:43Alhamdulillah.

02:44It's the best fish.

02:45I come here often because I like the fish here.

02:47We are eating Surmai right now.

02:49Surmai's class is 4.

02:50It's a very good fish.

02:51People here are saying that you have to book first.

02:53You have to wait for hours.

02:54Is that so?

02:55You have to book here before Maghrib.

02:57Because if you come after Maghrib, the booking will be closed here.

03:00So you have to go hungry.

03:01Devoid of fish.

03:02You eat somewhere else.

03:03Then eat somewhere else.

03:04If you want to eat well, then come here before Maghrib and order.

03:07Then eat after that.

03:15Okay.

03:16Bye.

03:17Bye.

03:18Bye.

03:19Bye.

03:20Bye.

03:21Bye.

03:22Bye.

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