For Chef Enayatullah Safi, those memories begin in Afghanistan, beside his grandmother’s tandoor. As a child, he would sit close to the fire and watch her shape the dough, stretch it by hand and press it against the hot clay. Long before he understood kitchens, techniques or restaurants, he was learning about fire, patience, hospitality and the way food can bring people together.

Food has always been connected to movement - from Afghanistan to Denmark, from Indian kitchens to Copenhagen, and now to Abu Dhabi.

Dhaba brings those experiences together.

Indian cooking is at the soul of what we do, but our food is shaped by everything we have learned along the way. We use fire, spice and the tandoor alongside fermentation, preservation, seasonality and the simplicity and precision of Copenhagen cooking.

We respect the dishes and traditions that came before us, while allowing ourselves the freedom to explore, question and create.

At Dhaba, every dish should feel familiar in its soul, but new in its expression.

Because food is more than what we eat.

It is memory, identity and a way of bringing people together.

Our journeys may begin in different places, shaped by different cities, cultures, families and people. But food has a way of connecting those stories.

Dhaba is ours.

Every plate carries something from the places we have been, the people who taught us and the memories we carry with us.

And somewhere between the first bite and the last, we hope it connects with a memory of your own.