During the holy month of Ramadan, a quiet dedication unfolds in the bustling kitchens and dining rooms across Dubai. While the city’s residents break their fast at sunset, thousands of restaurant workers, who are also fasting, labour tirelessly from dawn to dusk. They serve meals with a commitment rooted deeply in faith and community, navigating the challenges of their work with unwavering resolve.
A Testament of Faith and Service
In the heart of Al Karama, at Al Rageef Bakery, Egyptian server Mosbah El Gebaly expertly wraps manakish and shawarma. Despite his own hunger and thirst, his focus is absolute. “All of us are family here; there’s no tiredness,” says Mosbah, who has worked at the bakery for over 15 years. “Alhamdulillah, even if I were to die from fasting during Ramadan, I still wouldn’t break my fast. This sentiment holds true for all of us.”
This sense of duty is shared across the city. At the Mughlai restaurant Arsalan, waiter Sheikh Gayasuddin moves between tables with a constant smile. “It doesn’t seem difficult; when Ramadan comes for a month, there is a lot of happiness in feeding people,” he explains. For him, the spiritual reward outweighs any physical fatigue during his twelve-hour shifts.
For others, the spiritual focus of the month seems to diminish physical needs. Mohammed Jahed, a server at the busy Al Hara cafeteria since 2012, finds that his desire for food simply fades away. “Keeping oneself clean, fasting, and reciting the Quran fills the heart, and stomach,” he says. “After reciting the prayer, it feels like we have eaten something, similar to the feeling after having a whole meal.”
Adjusting to Dubai’s environment can be a challenge. Riedwan Dafoui, from Morocco, initially found it difficult to serve food while fasting, as public eating during the day is not common in his home country. “In Morocco, Ramadan is observed differently,” he notes. “After having spent four years in Dubai, now I have adjusted to it. I have no problem.”
The Chef’s Unique Challenge
Chefs face the distinct challenge of preparing elaborate meals without being able to taste them. Abdulmeonem Houmaidi, a chef at Al Dar Garden Restaurant in Abu Dhabi, says it requires immense discipline. “I’ve developed a certain level of immunity to the sensation of hunger when surrounded by food,” he says, a sentiment shared across a region known for its star chefs and top restaurants.
At 25hours Hotel One Central, Junior Sous Chef Mohamed Fathy sees fasting as more spiritual than physical. “As a chef, it’s a real honour to run the iftar buffet,” he says. To ensure quality, his non-fasting colleagues assist with tasting dishes, fostering a supportive and inclusive kitchen environment.
Dubai’s Evolving Ramadan Landscape
Long-time residents recall a very different Ramadan in Dubai. In the past, restaurants and cafes remained closed during fasting hours. “When I joined Arsalan in 2018, there used to be only takeaways; nobody used to come and dine in,” says Gayasuddin. “For the past three years, the entire restaurant has been open.”
This shift reflects the city’s growth into a global hub where public life continues vibrantly throughout the holy month, much like how the Dubai Fountain dazzles again with revamped shows. Rabie Abdelaziz Elmougi, manager of Al Rageef Bakery, notes, “Now, we witness a rich tapestry of cultures, each contributing its unique flavours and traditions.”
As the sun sets and the call to prayer sounds, these workers break their fast together, often after serving their waiting customers. The fatigue of the day dissipates, replaced by a sense of camaraderie. Their silent service and profound faith are an integral part of the Ramadan spirit that envelops the city each year.
