As iftar time nears, the narrow, cobbled streets of Bur Dubai souq buzz with energy, filled with both locals and tourists eager to indulge in freshly fried snacks. Among the most popular stops is Hamad Khalfan Al Dalil restaurant, a family-run eatery that has become a beloved institution over the years.
This year, during the holy month of Ramadan, the restaurant sells an average of 35,000 pre-made, ready-to-fry samosas per day. The eatery has gained a loyal following from across all seven emirates, attracting a wide range of customers, including entrepreneurs, celebrities, and even members of the royal family.
Established in 1968, long before the UAE’s unification, the restaurant’s samosas have remained a staple of the community. Zuhair, the grandson of the founder, recounts the impressive orders the shop has received. “The largest order we had was from Al Ain for 9,000 samosas,” he said. “The furthest order came from the UAE-Saudi border, more than 800 kilometers away.”
The shop offers eight types of samosas, including chicken, potato, keema, and Oman chips, but the vegetable and cheese varieties remain the top choices. Zuhair attributes the continued success to the consistency of their recipe, which has remained unchanged for decades.
“Our Emirati customers have very discerning palates,” Zuhair explained. “They can detect the smallest changes in taste, so we stick to the original recipe, which is what keeps them coming back.” Many of the shop’s loyal customers have been visiting since childhood, often bringing their families along for a taste of nostalgia.
Origin Story
The roots of the restaurant trace back to 1968 when Baputty Haji, a man from Kerala, India, arrived in Dubai by boat. He frequented Bur Dubai souq, where he befriended Hamad Khalfan Al Dalil, an Emirati man who was often seen at the market. Their friendship blossomed into a partnership, and in 1971, after the formation of the UAE, Hamad helped Baputty acquire the necessary permits for the shop. It was named after Hamad in honor of his kindness.
Mustafa, who has worked at the restaurant since 1982, fondly remembers Hamad’s generosity. “He treated us like family. Every Eid, he invited us all to his home for breakfast. He was always there when we needed him,” Mustafa recalled.
After Hamad’s passing, his daughter and son-in-law took over the sponsorship of the restaurant. Today, Baputty’s son Sameer and grandson Zuhair manage its operations, continuing the legacy of quality and tradition.
Samosas: A Surprising Success
Interestingly, samosas were not originally part of the menu. Sameer recalls that the idea to sell samosas came when business slowed down. “An employee suggested we start frying samosas to attract more customers. We began with just four samosas, and it was such a hit that we increased the number each day,” he said. The once small addition to the menu soon became the restaurant’s trademark.
Labour-Intensive Process
The preparation of the samosas begins long before Ramadan. “We start making the samosas about a month and a half before Ramadan,” Zuhair explained. “We have two ghost kitchens where staff work in shifts to handmake the samosas. We make about 10,000 samosas daily.”
Over the years, the restaurant has adapted to changing trends. After the introduction of the metro in 2010, foot traffic dropped significantly, so the restaurant pivoted to selling pre-made, ready-to-cook samosas. This move proved successful, and by 2018, they launched delivery services to keep the business running, especially during the pandemic.
“The pandemic was tough, but we survived thanks to the delivery service,” Zuhair said. “We even expanded by taking over the shop next door to meet the growing demand.”
Today, Hamad Khalfan Al Dalil continues to serve as a testament to the enduring power of tradition, community, and quality food. The restaurant remains an integral part of the Bur Dubai souq and the hearts of its loyal customers.
