On the bustling stretch of NH-44 in Murthal, Haryana—where once only trucks and tired travellers passed through—a culinary legend was quietly born. In 1956, Sardar Prakash Singh opened a modest Dhaba with 20 charpais, a wood-fired stove, and a vision: to serve wholesome food to India’s truckers. The menu was simple—dal, roti, and generously buttered stuffed parathas—but it was served with unmatched warmth, respect, and sincerity.
What began as a humble roadside stop quickly earned a reputation for its taste and heart. As years rolled by, Prakash Singh’s sons, Amrik and Sukhdev, took the reins and transformed the Dhaba into something India had never seen before—a highway eatery that was clean, efficient, and modern, yet rooted in tradition. In the 1990s, long before hygiene and hospitality were buzzwords, Amrik Sukhdev introduced clean washrooms, fast service, and well-maintained kitchens—redefining the highway dining experience.
Today, Amrik Sukhdev is no longer just a Dhaba—it’s a culinary destination. From Delhi road-trippers and college students to celebrities and global travellers, everyone makes a pit stop here. With a daily footfall of over 6,000 guests and an annual revenue nearing ₹100 crore, the numbers speak for themselves.
Its legendary aloo paratha—served with curd, butter, and tangy pickle—has become a symbol of comfort food done right. The menu has grown to include South Indian dishes, Chinese, pizzas, chaats, and more, but the soul of the Dhaba remains the same: honest food, fresh ingredients, and a deep respect for every guest.
Operated by a well-oiled team of 500–700 staff, Amrik Sukhdev maintains a 45-minute table turnaround, proving that scale doesn’t have to compromise quality. The world took notice this year when Taste Atlas named it among the “Top 100 Most Iconic Restaurants in the World.”
From truck drivers to tourists, Amrik Sukhdev has fed generations—and in doing so, served up a timeless Indian success story.
