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
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CreativityTranscript
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.