The crowd and queues at the stalls were mad on a weekend, but we persisted and managed to get us some freshly baked chapati with keema and fried Indian rojak. Because they were freshly made and still piping hot, the chapati pieces were airy and light. All of the lightness pretty much went away with the oil drenched keema and with the assorted "deep fried from a trough" items from the Indian rojak. Both made for a greasy lunch. I wouldn't say that these were the best I've had around, but I couldn't complain neither.
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