Highlights:

·         Tk 8,000-10,000 worth of parathas sell out in just 4 hours

·         Only Tk 15 per piece (meaning 533-667 parathas sold daily)

·         Operating only 4 hours daily (6am-10am)

·         35-60 minute wait times (customers willingly queue)

·         People consume 4-5 pieces at once

·         Queue starts after Fajr prayer

·         16-year successful business

·         Owner learned in Malaysia, brought authentic technique back

·         Handmade by one person (Mahtabuddin)

·         Special 6-ingredient fermentation process

·         Roadside stall achieving restaurant-level popularity

• Parathas worth Tk 8,000 to Tk 10,000 fly off the shelves in just four hours at a roadside stall in Narsingdi, where a former Malaysian hotel worker has turned his culinary skills into a thriving business.

  Mahtabuddin's modest shop beside Hatirdia market bus stand operates only between 6:00 a.m. and 10:00 a.m., yet manages to sell 533 to 667 parathas daily at Tk 15 each. Demand remains so intense that customers routinely wait 35 minutes to an hour for their turn.

  The Manohardi resident spent years working at a Malaysian hotel, perfecting the art of making traditional roti. Sixteen years ago, he brought that expertise back to his village and opened the now-famous paratha shop.

  "I've been running this shop for 16 years," Mahtabuddin says. His handmade Malaysian-style parathas use six fermented ingredients combined with butter, oil, eggs and other components, creating a distinctive flavour that keeps customers returning.

  Wait times peak after Fajr prayers when queues form rapidly. Many enthusiastic customers consume four or five parathas in one sitting, delighted to taste authentic Malaysian bread without travelling abroad.

  The preparation process itself draws fascination. Mahtabuddin shapes the fermented dough before lightly frying it in oil, producing soft, flavourful bread that locals call "Malaysian paratha," though its original name is roti.

  Food lovers appreciate the pleasant surroundings and the opportunity to watch the parathas being made. The simple roadside setup hasn't diminished the product's appeal. Instead, the unique taste and authentic technique have sustained remarkable success for over a decade and a half.