TREVOR:   / thefoodranger  
RUZAINA:   / theminoritytaste  
TING:   / foodrangerting  

As my time in the United Arab Emirates continued, I met back up with some friends for an epic street food tour. Join me on the ultimate Arab and Indian street food tour with The Food Ranger and Minority Taste in Sharjah, UAE!

We started off with breakfast at Al Fanar Restaurant in the business district. They sell authentic Emirati cuisine, which is very rare here!

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We started with some lamb nashef, parotta, balaleet (sweet vermicelli noodles with eggs), fool (fava beans), chickpeas, shebabs (Emirati saffron pancakes), and karak tea (chai).

The crispy parotta was flaky with lots of layers and was incredible with the lamb, potatoes, and tomato curry in the lamb nashef. It was like a hearty, rich, and aromatic lamb stew!

The karak tea was hot and spiced, and then the shebab was full of saffron and cardamom flavor. It was great dipped in the yogurt and the melon & pineapple jam!

Next, we took the omelet, chilies, fool, pickled salad, lime juice, onions, and chickpeas and wrapped them in some roti. Ruzaina made us the perfect bite. It was so delicious and healthy!

I also loved adding the balaleet to it. I’d never had noodles that sweet before! Then, we left and drove through the business district to Mehfil Biriyani for some Malabar biryani!

We went into the kitchen and watched them make some Calicutstyle dum biryani. They had mutton, beef, and chicken, and served it with raita, beetanddate paste, and papadum.

My mutton biryani teleported me back to Kerala. The meat was so tender and I loved the aromatic rice. Adding raita and the beetanddate paste added some sweetness and sourness and worked well with the meat and rice.

I loved crumbling the papadum over the biryani. I also got a mutton bone with a ton of bone marrow in it. Then, we finished with a refreshing pineapple mint lime juice.

Our next stop was Juice World. I got some refreshing pomegranate juice, and they also brought us a mango mix, blueberry mix, and more. They were a delicious mix of fruit, nuts, and ice cream!

Next, we headed to Bait Al Mandi Restaurant for Yemeni food. Mandi is rare in UAE, so people come from all over to eat it here! After some Arabic coffee, we saw them make knafe (fried vermicelli noodles with cream/cheese and sugar syrup.

In the kitchen, we watched them make huge platters of mandi with onions, garlic, saffron, raisins, and more! At our table, we had some salmon bukhari, camel with mandi, and more. You pour some of the lamb stock and shatta (tomato salsa) on top!

The salmon was tender and blackened, while the camel mandi was gamy and really tasty and tender. Then, they brought us a mixed grill kebab platter. Everything was exceptional, but the kebabs and salmon were the best!

Five minutes later, we arrived at Bombay Sweets & Restaurant for pani puri! They also sell halwa, jalebi, and more.

They even have a pani puri station! They fill them with aloo, chickpeas, onion, cilantro, mint chutney, and tamarind chutney. The chickpea filling is more like a gravy!

They were crunchy, spicy, and sweet and full of flavor! The dahi puri also came with tomatoes, yogurt, and sev.

Finally, we finished up at Tea Arts Cafeteria for a beef dosa! In the back, we watched them build the masala. The aroma of the curry leaves and beef took me back to Kerala!

The beef dosa with coconut chutney was unreal. The creamy tomato chutney was amazing, and I liked the sambar as well. The coconut oil, curry leaves, and beef made it one of the best dosas I’ve ever had!

Finally, we finished our tour with some piping hot karak tea and the masala dosa!

Where have you been?

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 85 countries, while documenting them on my YouTube channels, travel blog, and social media.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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