Ravi Restaurant

ABOUT US

From a single karahi in Lahore to three thriving branches across the UAE, the story of Ravi is the story of three generations who refused to change a single recipe.

THE FOUNDER

A small kitchen,
a big dream

Founder's Message

“I didn’t open Ravi to feed strangers. I opened Ravi so that one day my grandchildren could taste the same nihari my mother taught me to cook, exactly the same way.”

Haji Muhammad Iqbal
Founder · 1978

Haji sahib arrived in Lahore from a small village near Sialkot in 1976 with two things: His mother’s spice tin and a notebook of handwritten recipes. He cooked at a tiny food stall for two years before saving enough to open his own kitchen.
Forty-seven years later, that spice tin still sits on the back shelf of every Ravi kitchen, a quiet reminder that some flavours can’t be bought, only inherited.

VISIT US

COME AND CHILL IN OUR RESTAURANT & CAFE

TIMELINE

OUR JOURNEY
FROM 1978 TO TODAY

1978
Started
A Single Karahi in Lahore

Ravi opens its first kitchen in the heart of Lahore, a small family-run restaurant on Nicholson Road, named after the river that fed our hometown

1985
Expanded
The Journey to The Gulf

Driven by demand from a growing South Asian diaspora, the family opens the first overseas branch in Satwa, Dubai, humble, but always full.

1996
Expanded
A Dubai Institution

Ravi becomes a household name across the UAE, drawing taxi drivers, sheikhs, expats and tourists to the same wooden tables.

2008
Expanded
A second Generation Takes The Flame

The founder’s sons step into the kitchen, vowing to never change the recipes, only to honour them and grow.

2014
Expanded
Sharjah Opens its Doors

The Al Nahda Sharjah branch debuts at Al Qanoon Building, quickly becoming the family-friendly favourite for weekend feasts.

2020
Expanded
A Digital Chapter

Ravi launches on Smiles, Noon Food and Talabat, bringing slow-cooked nihari and chargrilled tikka to every corner of the UAE.

Today
Expanded
Forty-Seven Years Strong

Three branches. Three generations. The same hand-ground spices, the same charcoal grill, the same flame that started it all.

TIMELINE

Tradition
Without Compromise

Real Charcoal Tandoor

No gas, no electric ovens. Every roti, naan and tikka touches glowing charcoal, the way Lahore taught us.

Spices Ground Daily

Cumin, coriander, garam masala, roasted, cooled and stone-ground every morning at 5 AM.

Hand-Pounded Haleem

Our haleem still goes through eight hours of slow simmer and a wooden masher, never a blender, ever.

Overnight Nihari

Bone marrow, slow heat and patience. Our nihari starts at 11 PM and is ready exactly at 6 AM, every single day.

MEET THE CHEF

MEET THE CULINARY ARTIST BEHIND YOUR MEAL

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Executive Chef
CHEF MICHAEL TORRES

Specialty: French & Mediterranean Cuisine | Awards: Kualiey Nominee 2023

Sous Chef
Chef Chen Long

Specialty: Pan-Asian & Fusion | Featured: Food & Wine Magazine

Pastry Chef
Chef Marcus Johnson

Specialty: French Pastry & Desserts | Awards: Pastry Chef of the Year 2022

Pasta & Sauces
Chef John Romano

Specialty: Fresh Pasta & Italian Classics | Experience: 12 Years

Grill & Butchery
Chef David Kim

Specialty: Grilled Meats & Butchery | Certification: Master Butcher

Seafood Station
Chef Robert Martinez

Specialty: Seafood & Coastal Cuisine | Experience: 18 Years

OUR SPACE

WHERE ATMOSPHERE ENHANCES EVERY BITE

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View Our Gallery
MAIN DINING ROOM
Open Kitchen Design
Outdoor Patio
Full-Service Bar
Private Dining Room
Chef’s Counter
Garden Terrace
Artisan Coffee Lounge
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