The classic hole-in-the wall that is Ravi Kabob is now two classic holes-in-the-wall. Needing more room, Ravi owner Muhammad Afzal opened a larger, second location just across the street in 2006. Ravi Family Restaurant offers more seating and parking than the original, but both are no-frills, cash-only, paper-plate, plastic-utensil operations. Both also offer the same dishes, including the spicy chickpeas called lahori choley, which Afzal’s mother made back in Rawalpindi, Pakistan. Afza readily admits that his “are the best chickpeas around,” which likely explains why they’re part of every dish, along with freshly puffed, plate-sized roti prepared on premises. Among the ever-popular kebabs, chicken and lamb are well-seasoned and juicy; the Seekh (ground beef) variety, on the other hand, leans toward the dry side. For something slightly more authentic, try the chicken karahi, a spicy dish so good it inspired All Things Pakistan to name Ravi Kabob as one the “Best of the Best” restaurants outside Pakistan. End the meal with another authentic taste: Kashmiri tea, a pink and milky chai spiced with cardamom and topped with pistachios. It’s served, of course, in a paper cup.