NEW YORK — A butcher in New York City has opened a meat hook shop that specializes in a specialty of meats that’s difficult to find elsewhere: the Impossible Meat Stock.

The new business will offer customers a taste of the traditional meat of Indian cuisine, which the restaurant’s owner, Patak Meat Market owner Rahul Sharma, says is not only expensive but often unavailable.

“When I started out, I did not know what Impossible was,” Sharma said.

“I have been looking for it for a long time.”

In fact, Impossible Foods’ Impossible Foods founder and chief executive, Tom Voss, has called India “the world’s largest producer of meat.”

And it’s easy to see why.

“Indian culture is very traditional,” Sharma explained.

“It’s very meat-based.

And that’s what we do. “

They have a lot of different things, so you have no choice but to try something new.

And that’s what we do.

We bring back a lot different flavors, like spicy, sour and savory, that are just missing from the market.”

Sharma’s new business, called Patak, is part of a growing movement in the U.S. to expand the market for Indian-style meat.

Many Americans are finding they want to get away from traditional foods in favor of more exotic, high-quality, locally sourced meat.

But Indian meat, unlike meat from other parts of the world, is not available in supermarkets.

Patak has a small staff of about five people, Sharma said, and they only take orders in the morning.

“We have to bring it here,” Sharma told CBC News in a phone interview.

“At night, we do pick up some orders from home.

But we sell only at night.”

Sharma says he hopes Patak can expand to other parts (India, the U., and Brazil) soon.

“If we can get to Brazil, then we can expand beyond here,” he said.

India, a nation of some 80 million, is home to more than a billion people and is the world’s third-largest producer of beef after the United States and China.

The meat of the region, which is considered by some to be the world standard, is produced primarily in the state of Uttar Pradesh, where Patak is based.

But Sharma said he hopes to expand to India’s vast south, which has an abundance of indigenous crops, such as paddy and cow.

“People have never tasted the meat in India,” Sharma says.

“So they never want to come here.”

He says he wants to make it available in India.

“Now you can get it in India, so people can go for it, too.”

Patak will also be open from 7 a.m. to 7 p.m., seven days a week.

It will offer three-day and four-day packages, including one-day, two-day or three-hour delivery.

“Customers have a taste,” Sharma added.

“You can get a taste in the shop.

But it’s not so much the taste that you are going to get.

The taste is the meat.”

The meat hook menu includes lamb, chicken, fish, pork, lamb chops, and pork chops.

“A lot of people in the world would not want to have a traditional food, especially one that they would have to walk a long way to get,” Sharma explains.

We want to do a meat marketplace in India.” “

This is not a meat market.

We want to do a meat marketplace in India.”

The menu, Sharma added, will be different for each customer.

“The customers can choose their meat,” he says.

Sharma says Patak sells to both Indian and U.A.E. customers.

He said the U of A.E., like India, does not allow meat on the menu.

“That’s the reason why we’re selling meat on our menu,” he explained.

Patkabar will be a local restaurant with a vegetarian menu.

But customers can opt for the vegetarian options.

The restaurant is open daily.

“There will be vegetarian options on the vegetarian menu,” Sharma promised.

“All customers can come in for a tasting of the meat.

We will have vegetarian options for a vegetarian meal.

It’s all vegan.”

Patkabs meat is made in India’s most popular meat processing plants.

The food is then exported to Brazil and sold in stores around the world.

The restaurants are not open to the public.

Pataks meat is typically sold in grocery stores, restaurants and on food trucks.

Sharma hopes Pataks new customers will come to Patak.

“Patak Meat is a small restaurant, but it’s going to change the way people eat,” he told CBC.

“And the people who