Our story
A stall, a cart and a jhal chart
Tokjhal started with one steel cart on the Road 4 corner and one rule: nobody touches your plate with bare hands.
Made fresh at four
We soak the tamarind at noon, boil the chickpeas at three and open at four. Water and ice are filtered and boiled, plates are served with gloves and tongs, and every order slip carries your jhal number from one to five. Demo stall with sample prices.