Sharjah: People arriving in luxury cars, on motorcycles, and on foot with utensils in hand have become a familiar sight outside the Al Qaim Public Kitchen in Al Ghafiya, Sharjah, every afternoon.
Al Qaim Public Kitchen, known for its harissa and biryani, prepares 4,500 kilograms of food daily. The crowd is so large that police assistance is required to maintain order. As soon as the kitchen gates open at 1:30 pm, customers rush to buy chicken and mutton for iftar. By 5:30 pm, everything is sold out, with mutton biryani often running out by 2:30 pm.
Once the food is sold, the workers begin cleaning and preparing ingredients for the next day. Despite a team of just ten people handling the cooking and distribution, customers often ask why they don’t cook more. Many travel long distances to experience the kitchen’s renowned flavors.
Harissa is cooked in eight massive pots, each holding 450 kilograms, while biryani is prepared in four pots. During peak Ramadan times, any remaining food is quickly packed and distributed to those breaking their fast in nearby mosques.
The immense popularity of Al Qaim Public Kitchen is credited to a secret spice blend created by its founder, Jamshad Abbas, who passed away four months ago. Originally from Multan, Pakistan, Jamshad moved to the UAE in 1989 and built the kitchen’s reputation by offering delicious food at affordable prices.
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