As the sun begins its sluggish descent, a bustling crowd gathers out of doors Al Qaiem Public Kitchen in Al Ghafeya, Sharjah. Arriving in luxurious vehicles, on bikes, or maybe walking with warm pots in hand, they eagerly watch for the opening of the famed eatery. By 1:30 P.M., the gates open, and inside mins, clients stable their share of the kitchen’s signature dishes—harees and biryani—organized each day in large portions.
A Culinary Powerhouse During Ramadan
The demand for Al Qaiem’s traditional fare is significant, with 4,500 kilograms of harees and biryani cooked every day. To manage the sheer extent of keen shoppers, a police officer is stationed close by to maintain order. The hen and mutton harees, gradual-cooked for over 10 hours, is a staple for iftar, at the same time as the richly flavored mutton biryani frequently sells out through 2:30 P.M. Despite their nice efforts, the kitchen group, led by way of owner Amaan Hyder, struggles to satisfy the ever-developing call for. By 5:30 p.M., all food is sold out.
Yet, the works at Al Qaiem is some distance from over. As the closing clients leave, cleaning starts offevolved, and through 7 P.M., preparations for tomorrow’s meals commence. Ingredients are measured, spices are mixed, and harees is left to simmer overnight, making sure its creamy, velvety texture by the time it’s miles packed into bins the following morning.
The Team Behind the Success
A amazing feat of performance, the whole operation—from cooking to procurement, carrier, and distribution—is controlled through a committed team of ten people. Despite the intensity of the workload, Amaan and his group remain committed to delivering remarkable meals to their loyal customers.
“As soon as we run out of food, people ask why we don’t make greater. Many tour from some distance just to get a taste of our harees,” Amaan shares. The sheer scale of production is outstanding, with harees prepared in 8 huge vessels, each containing 450 kilograms of the dish, even as four additional vessels are dedicated to biryani.
During the busiest days of Ramadan, not anything goes to waste. Any closing food is rapidly delivered to nearby mosques, making sure that those in need also get to break their fast with a warm, nutritious meal.
A Legacy of Taste and Quality
Al Qaiem’s reputation is built on greater than simply quantity; it’s miles the high-quality of substances and a mystery spice combination that set it aside. The past due Jamshed Abbas, Amaan’s father, created this distinct taste profile over decades ago. A former banker from Multan, Pakistan, Jamshed left the corporate global in 1989 to observe his ardour for cooking.
“After taking on some months ago, I found out that what makes our harees unique is the extraordinary uncooked ingredients. My father never compromised on best, and neither will we,” Amaan affirms. This dedication to excellence has cultivated a fiercely dependable client base that spans generations.
Zuhair Shah, a longtime employee, remembers Jamshed fondly. “Jamshed sir cared deeply approximately humans. He insisted on premium elements, yet he constantly ensured food remained less expensive. We serve the richest Emiratis and blue-collar employees alike, and they all go away glad,” he says.
Affordable Yet Premium Dining
Despite its use of exquisite components, Al Qaiem continues an exceedingly affordable prices. A hearty meal of harees or biryani charges simply Dh10, making it accessible to people from all walks of lifestyles.
“For simply Dh10, every person can have a fulfilling meal. Our intention is simple: to serve right meals that everyone can have the funds for,” Amaan explains. Recently, the kitchen has additionally brought delivery offerings through food apps, ensuring that customers can revel in their favorite dishes with delivered convenience.
Al Qaiem’s dedication to hygiene is every other reason for its large acclaim. A surprise inspection through Sharjah Municipality these days provided the kitchen an ideal hygiene score, a moment of tremendous satisfaction for Amaan and his group. “Cleanliness was always my father’s priority, and we’re committed to upholding that preferred,” he says.
More Than a Meal: A Ramadan Tradition
For many, touring Al Qaiem is greater than pretty much meals—it’s miles a cherished Ramadan subculture. Abdul Aleem Al Suwaidi, a resident of Al Khan, has been a everyday for years. “The flavor is always steady, and the meals is sparkling. No count how busy they get, they in no way compromise on high-quality,” he says.
The kitchen’s reputation extends beyond Sharjah, drawing customers from as far as Ajman and Umm Al Quwain. Yahya Matab, an engineer who commutes every day from Umm Al Quwain to Ajman, makes it a factor to forestall through for harees on his way domestic. “A friend introduced me to this place last year, and now it’s a part of my recurring,” he says.
Sarmad Sharif, an Ajman resident, visits each Thursday and weekend. “Harees is a staple in our home at some stage in Ramadan, and Al Qaiem gives the excellent first-class and portion sizes. The biryani is full of flavor, making it a hearty meal for my family,” he stocks.
A Culinary Institution Rooted in Community
Al Qaiem Public Kitchen has transcended the fame of a trifling eating place—it is a cultural and culinary group. Through its unwavering dedication to pleasant, affordability, and provider, it maintains to win the hearts of heaps who flock to its doorways every day.
As the holy month of Ramadan progresses, Al Qaiem remains a beacon of hospitality, lifestyle, and the simple pleasure of a well-cooked meal shared among circle of relatives and pals.
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