FANOOS ... rolls to die for ... or at least to roll over and beg for! :)
Yes. They're that good. I've been dreaming of these FOR MONTHS. I don't know why it too me 5 weeks to actually get to Johnson Market though!!! Now, this place isn't a swanky joint by ANY stretch of 
the imagination. It started out as a little hole in the wall [I actually think this place is where the term originated], and there'd be about 6 guys over the grill, and three guys making rumali rotis, the owner, a rather large man, was placed prominantly at a back grill [on a step up] and oversaw everything. That place was steaming. There would be crowds of people, sometimes you'd have to wait about 15 minutes just to get your order in - which basically meant you yelled to the dude right in front whether you wanted a reg, jumbo, mumbo, rambo or shambo roll [the smallest started w/one long kabab, and got progressively bigger!] in mutton, beef or chicken, and he either yelled down his assembly line, or to the grill guys. And the kababs would come, hot off the grill, one guy slid them off the skewer, one pulled out the rumali, a third dumped a handful of onions on it, and a fourth rolled it up.
I used to stop by at Fanoos on my way back from plays [the only place that was open at 10.30pm!!], run up the street from Sagari's house whenever we felt Fanoos pangs, and of course everyone waited for sports day at school because we knew that they Fanoos guy would be there.
I'm tellin you, this stuff is absolutely addictive -- just the smell of the kababs makes you want to jump out of the car and run towards the grill.
NOW, the hole in the wall has expanded into a series of holes in the wall [one for seekh rolls, one for chicken rolls and kababs, one for shawarma, one for chinese], and the owner has a little desk behind the cash register from where he sits bundled up, still overseeing the running of the entire business. The crowds haven't decreased, they've just spread out ... but the rolls are still amazing.
Notes on the first pic: Thats Naina - notice the two rolls in her hands :-), and the chicken on the skewers in the background. Yes, the ones with the eggs. Love it. :-)
the imagination. It started out as a little hole in the wall [I actually think this place is where the term originated], and there'd be about 6 guys over the grill, and three guys making rumali rotis, the owner, a rather large man, was placed prominantly at a back grill [on a step up] and oversaw everything. That place was steaming. There would be crowds of people, sometimes you'd have to wait about 15 minutes just to get your order in - which basically meant you yelled to the dude right in front whether you wanted a reg, jumbo, mumbo, rambo or shambo roll [the smallest started w/one long kabab, and got progressively bigger!] in mutton, beef or chicken, and he either yelled down his assembly line, or to the grill guys. And the kababs would come, hot off the grill, one guy slid them off the skewer, one pulled out the rumali, a third dumped a handful of onions on it, and a fourth rolled it up.I used to stop by at Fanoos on my way back from plays [the only place that was open at 10.30pm!!], run up the street from Sagari's house whenever we felt Fanoos pangs, and of course everyone waited for sports day at school because we knew that they Fanoos guy would be there.
I'm tellin you, this stuff is absolutely addictive -- just the smell of the kababs makes you want to jump out of the car and run towards the grill.NOW, the hole in the wall has expanded into a series of holes in the wall [one for seekh rolls, one for chicken rolls and kababs, one for shawarma, one for chinese], and the owner has a little desk behind the cash register from where he sits bundled up, still overseeing the running of the entire business. The crowds haven't decreased, they've just spread out ... but the rolls are still amazing.
Notes on the first pic: Thats Naina - notice the two rolls in her hands :-), and the chicken on the skewers in the background. Yes, the ones with the eggs. Love it. :-)
posted by zai5h at Wednesday, August 03, 2005
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