The 2 Dudes hit up Halal Meat in Catonsville and bought chickens, spices, cherry juice and more, according to their post from Sunday.
That sounds like a nice grocery if it has all the packaged goods, plus produce. They're selling Indian sodas and Turkish cherry juice, so it sounds a mix of the Nazar Market in Columbia that tends towards Turkish goods and the Columbia Halal Meat in Elkridge that tends Pakistani. Nazar is a bit larger with more packaged goods.
I love the 2 Dudes' story about getting offered Limcas by a fellow customer. Those bottles were part of some of my sweetest memories of a trip to India 20+ years ago. I buy them on and off just for the fun of it.
The dudes also hit up Thai Aroma in Ellicott City for egg rolls, fried rice, and parent-approved panang curry. We share the same spirit -- check some place out because it looks interesting, get something to eat, write about it.
1 comment:
This has been our local halal meat store since they opened about 6 months ago. They call themselves "Super Fresh Halal Meat". It's intended to be a small shop primarily focusing on the meat. While they have some interesting variety, it is Pakistani-owned.
I will say I have been unable to verify the authenticity of their "organic" labeling thus far. That being said, their meat is extremely fresh. They carry veal, too. As with most halal meat shops, getting different cuts of beef is next to impossible. If you walk in asking for ribeye or tenderloin, they'll just look at you funny. They carry beef "leg" which I think is round. They sometimes carry hard to find deli meats like pastrami. These aren't the best quality, but it's hard to find halal deli meats in this area. Like other Pakistani halal meat stores in the area, their desserts are delivered by Shiney's in VA every Thursday.
They sell their own shop-made chicken "kabob" mix. There is a lot of filler and you can barely taste the ground chicken, but that's actually how most Pakistanis prefer it. I feel like the best way to cook their kabob mix is on skewers. It's not easy to shape and handle this style of kabob mix, but that's what practice is for, right?
Disclaimer: I personally know one of the owners for many years now.
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