Our road trips cannot be separated from dhabas. The names Fauji dhaba, Pehelwan dhaba, and SherePunjab remain in our minds and run along our roadways. On pilgrimage routes, the Shudh Vaishnav dhabas go so far as to respect cultural sensitivities by serving food prepared without onions or garlic.

The roots of the dhaba are unknown. According to legend, they sprang up on both sides of The Grand Trunk Road and other roadways throughout the 20th century, primarily to cater to truckers. The majority of truckers were from Punjab, as shown by the menu. Curiously, several famous dhabas are not situated along the road. The well-known Kesar da Dhaba in Amritsar, for example, was established in 1916 in Sheikhupura, Pakistan, and relocated to the fortified city of Amritsar after Partition. Its renowned dal fry and chapatti are now served by wait staff in red T-shirts.

Dhabas have, in a way, become legendary, and they are a component of our shared cultural heritage with Pakistan. Some of the names that come to mind include Sukhdev Dhaba in Murthal, Sharma Dhaba on the JaipurSikar road, and Puran Singh Ka Mashhoor Vishal Dhaba (close to the bus stand in Ambala Cant). The overall narrative of India’s growth includes the rise of dhabas. Charpoys have been replaced by garish plastic chairs and tables in many areas. Some dhabas have even added a separate air-conditioned area. Numerous dhabas have improved their products and increased their offerings. Notice how many upscale dining establishments and five-star restaurants mimic the dhaba atmosphere.

Nevertheless, it is still difficult to replicate the flavor of dhaba specialties like mutton rice curry, dal fry, ande ki bhurji, mooli ke paranthe, butter naan, and other foods. What contributes to the popularity of dhabas? Perhaps they provide a special culinary experience, blending warm hospitality, a unique atmosphere, and spicy comfort cuisine.