A small restaurant in Bur Dubai Souq, established in 1968 before the UAE’s unification, has become a go-to spot for Ramadan snacks, selling an average of 35,000 samosas per day (Khaleej Times). The eatery, Hamad Khalfan Al Dalil, attracts customers from across the UAE, including Abu Dhabi, Al Ain, and even the UAE-Saudi border.
A Legacy of Flavor and Tradition
Located in one of Dubai’s oldest marketplaces, Hamad Khalfan Al Dalil was founded by Baputty Haji, an immigrant from Kerala, India, who built a strong friendship with Hamad Khalfan Al Dalil, an Emirati businessman. Their bond led to a business partnership that continues today.
When restaurant licensing laws were introduced in 1971, Hamad helped secure a permit for the eatery. In appreciation, Baputty named the shop after him. The restaurant has remained family-run, now managed by Baputty’s son Sameer and grandson Zuhair.
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Ramadan Rush: High Demand for Samosas
The restaurant caters to loyal customers, entrepreneurs, and even UAE royal family members. This year’s largest single order came from Al Ain for 9,000 samosas, while the farthest delivery was to the UAE-Saudi border—an 800-kilometer journey.
The eatery offers eight samosa varieties, including:
- Chicken
- Potato
- Keema
- Cheese
- Oman Chips
However, the most popular items remain vegetable and cheese samosas, with the recipe unchanged for over five decades.
Why Customers Keep Coming Back
According to Zuhair, most of the restaurant’s customers are Emiratis, who appreciate consistency in flavor. “Even minor changes in taste are noticeable to them, so we ensure the recipe stays the same,” he told Khaleej Times.
Many customers return out of nostalgia, having first visited with their fathers or grandfathers. “The taste reminds them of their childhood,” Zuhair added.
How Samosas Became the Shop’s Signature Item
Interestingly, samosas were not originally part of the menu. In the early years, the restaurant struggled with sales until an employee suggested introducing samosas to attract customers. “We started with just four samosas, but they were such a big hit that we kept increasing production,” said Sameer.
Today, preparations for Ramadan start 1.5 months in advance, with two ghost kitchens producing 10,000 samosas per day. Many of these are pre-sold before Ramadan even begins.
Adapting to Changing Times
For decades, Hamad Khalfan Al Dalil thrived purely through word of mouth. However, after the Dubai Metro launch in 2010, foot traffic declined, prompting the business to introduce pre-made, ready-to-fry samosas, which became an instant success.
By 2018, the eatery expanded into home delivery services, which kept it afloat during the Covid-19 pandemic. Seeing the growing demand, the owners took over the adjacent shop to increase production capacity.
Despite its long history, Hamad Khalfan Al Dalil continues to evolve while preserving its authentic flavors, making it a must-visit spot for samosa lovers in Dubai (Khaleej Times).
