In the vibrant city of Sharjah, where skyscrapers meet souqs and culture flows through the streets, one restaurant tucked into a modest corner tells a story far greater than its size suggests. This is the story of Abdul Karim—a man who swept floors for a living and now greets guests at the door of his own thriving eatery. His journey from janitor to Restaurant owner is one of grit, humility, and an unshakeable dream.
A Dream Born in Silence
Abdul Karim arrived in the UAE from Bangladesh in 2001 with nothing more than a dream and a duffel bag. Like many who migrate seeking better opportunities, he took whatever job came first. That job was as a janitor at a small cafeteria in Sharjah. It wasn’t glamorous, it wasn’t easy, but it was honest work—and for Abdul, it was the first step.
“I used to mop the floors while listening to the sizzle from the kitchen and thinking, someday, I’ll be the one behind that stove,” he recalls. The dream was fragile, hidden, but it never left him.
His days were long, often stretching from early morning to midnight, yet he found small pockets of time to observe. He watched the chefs cook, learned their techniques, and mentally stored every trick, spice mix, and recipe. Quietly, he became an unofficial apprentice.
Opportunity Knocks—And He Answers
Years passed before Abdul’s first real chance came. One of the cooks quit unexpectedly, and the owner, desperate and understaffed, asked if anyone could help. Abdul stepped forward.
“I remember the owner laughed. ‘You? Cook?’ he asked. But I convinced him to let me try.”
That first dish—a simple chicken curry with rice—was a hit. Customers began asking for “the janitor’s curry.” Encouraged by their praise, Abdul started to cook more frequently during busy hours, gradually earning a reputation for flavorful, homestyle food.
But he knew that talent alone wasn’t enough. On his off days, he took culinary classes in Dubai. The fees were high, and the commute exhausting, but his resolve was firm. He studied food safety, menu planning, and traditional South Asian cuisine. Each step, no matter how small, brought him closer to his dream.
Saving and Sacrificing
Success didn’t arrive overnight. For over 15 years, Abdul juggled jobs—janitor, cook, delivery driver, dishwasher—whatever would help him save money. He lived in shared accommodations, often skipped meals to send money home, and avoided luxuries entirely.
“I didn’t go to the cinema for ten years,” he jokes. “Every dirham mattered.”
By 2020, he had saved enough to start thinking seriously about opening his own place. The pandemic delayed his plans, but it also deepened his vision. He didn’t want just another restaurant. He wanted to create a place that felt like home—for him, for his customers, and for others chasing their own dreams.
Karim’s Table Is Born
In late 2022, Abdul finally opened Karim’s Table, a cozy restaurant in the Al Majaz area of Sharjah. With seating for just twenty, the décor was simple: framed family photos, hanging herbs, handwritten menus. The heart of the place, however, was the food.
Each dish was inspired by Abdul’s childhood memories—recipes from his mother, flavors from the village he left behind, meals cooked on firewood stoves. His signature dishes include slow-cooked beef curry, fish in mustard gravy, and rice pudding made with jaggery and cardamom.
“I wanted every bite to tell a story,” he explains.
Word spread quickly. What started with a handful of loyal customers soon turned into a steady stream of visitors. Locals praised the restaurant’s authenticity. Tourists stumbled upon it and returned with friends. Food bloggers raved about it. But perhaps most moving for Abdul was seeing fellow expats—laborers, delivery workers, cleaners—come in, sit down, and feel seen.
“They’d say, ‘Brother, your story is our story.’ And that, more than any review, is what makes this worth it.”
A Place for the People
Karim’s Table isn’t just a restaurant—it’s a community space. Abdul insists on affordable prices, offering daily lunch specials that even low-wage earners can afford. He provides free meals to workers on Fridays and partners with nearby mosques to distribute food during Ramadan.
His team consists mainly of people like him—immigrants who are often overlooked, underpaid, and undervalued. He trains them, supports their growth, and encourages them to think beyond their current roles.
“One of my former dishwashers is now running the kitchen,” he says proudly. “And two of my cooks are saving to open their own restaurants.”
Abdul also mentors local youth interested in hospitality, offering weekend workshops and one-on-one coaching sessions. His approach is simple: teach by doing, lead by example, and never stop learning.
Reshaping the Narrative
In a city filled with five-star hotels and luxury dining, Abdul’s story serves as a powerful counterpoint. It challenges the belief that success must come quickly or through privilege. His rise from janitor to owner speaks to the value of persistence, community, and staying grounded.
Sharjah’s food scene is richer for voices like his. It reflects a growing appetite for authenticity—food made with heart, served with purpose, and rooted in story. As more diners seek meaningful experiences, places like Karim’s Table are becoming not just popular, but essential.
“I didn’t want to compete with the big names,” Abdul says. “I just wanted to build something real.”
And real it is. On any given night, the small space is buzzing with laughter, the clink of spoons, the smell of simmering spices, and the warm presence of a man who never forgot where he started.
Looking Forward
Though business is good, Abdul is not resting. He hopes to expand—perhaps a second branch in another part of Sharjah, or even a mobile kitchen that serves construction sites and labor camps.
He also dreams of starting a culinary training center focused on low-income expats, offering them the skills and confidence to chart their own futures. “There are so many like me,” he says. “They just need someone to believe in them.”
Despite the success, Abdul remains humble. He still cleans tables when it gets busy, still personally thanks every customer who walks through the door, and still finds joy in the simple act of cooking a good meal.
His story isn’t a fairy tale—it’s real, raw, and built one plate at a time. From sweeping floors to stirring pots, from back rooms to the spotlight, Abdul Karim’s journey is a powerful reminder that in the right hands, even the most ordinary beginnings can lead to something extraordinary.
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