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There’s butter chicken, and then there’s Baba’s butter chicken—the kind that doesn’t just feed your cravings but stirs something ancestral in your soul.

Tucked along Dubai’s ever-busy Sheikh Zayed Road, Baba’s Chicken may be a new entrant in the city’s dining scene, but its roots run deep. Established in 1962 in Ludhiana, India, by the late S. Himmat Singh—affectionately known as Baba Ji—this iconic Punjabi kitchen has been lovingly nurtured across generations. Today, his grandson Avneet Singh leads the legacy, expanding its delicious footprint from India and Canada to the Middle East.

So how does a storied North Indian eatery translate its magic in a city as diverse and discerning as Dubai?

Flawlessly, almost.

I heard about Baba’s from a Punjabi friend who swears by it—someone who grew up on the stuff, and when he called it “the best butter chicken this side of Amritsar,” I knew my healthy-diet wagon could withstand a cheat day. Or two.

From the moment you walk in, there’s a sense of bustle and warmth. It’s not trying to be fine-dine fancy, nor is it a grimy takeaway joint—it hits the sweet spot: a vibrant, nostalgic space (with descriptive interiors) that smells like tandoor smoke, simmered spices, and hospitality.

Let’s start with the starters. I skipped salads—because cheating on a cheat meal felt like treason—and eased in with papad, raw onions, and that zippy green chutney that slaps you awake.

The Mutton Seekh Roll outshined its chicken counterpart with flavourful tenderness that held its own without being too heavy. The Dahi Ke Kebab—recommended by the server—were a surprise winner. Crisp outside, creamy and tangy inside, they’re a vegetarian flex that even carnivores won’t mind.

For mains, I veered off the expected path and ordered Tawa Mutton Tikka. This dish deserves more PR. Rich, deeply spiced gravy and mutton that melted like it had somewhere better to be. I mopped it all up with piping hot butter naan, of course.

We also tried the Baba’s Fried Fish (BFF)—a golden, crunchy, moist marvel with the right hit of spice.

But the star, naturally, was the Baba Special Butter Chicken. The gravy was luscious and balanced—creamy, tomatoey, not overly sweet. While the chicken itself could’ve used just a bit more tenderness, the overall dish still hit all the comforting, addictive notes you’d expect from a recipe that's been fine-tuned for over six decades.

Dessert was where they sealed the deal. The Ras Malai was soft and delicately spiced, the Gulab Jamun warm and syrupy, and both together had me wondering why I ever gave up sugar.

And yes, they serve lassi—because what’s a Punjabi feast without one?

To sum it up: Baba’s Chicken isn't really trying to reinvent North Indian cuisine; instead, it celebrates it and presents it with unpretentious flair. It’s a place for comfort, for nostalgia, for unfiltered indulgence. Whether you’re Punjabi or not, this is the kind of food that speaks your language.

Verdict? Come for the butter chicken. Return for almost everything the place offers.