Ali Baba’s began in 1998 as a small corner grill run by the Haddad family, using the same spice blends carried across the Mediterranean by their grandmother. The mission was simple: cook the food they grew up on, and treat every guest like family.
Twenty-five years later, the marinades are still mixed by hand each morning, the bread is still baked in-house, and the door is still open to anyone hungry for something real. Some things are worth not changing.
Years serving
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Dishes on the menu
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Neighbourhood kitchens
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Why guests return
Small kitchen, serious standards
— Halal
Certified halal
Every cut is sourced from certified halal suppliers we’ve worked with for years.
— Daily
Made fresh daily
Marinades, dips and bread are prepped each morning, never held overnight.
— Family
Family recipes
Spice blends and techniques passed down, not pulled from a supplier catalogue.
— Value
Generous portions
You’ll leave full. We’d rather over-serve than send anyone away hungry.
Loved locally
What our guests say
The shawarma is the closest thing to my grandmother’s kitchen I’ve found outside home. I’m here every week.
L
Layla H.
Regular since 2016
Catered our office of 60 and everyone raved. Set-up was spotless and the lamb platter disappeared in minutes.
M
Marcus D.
Office manager
Fastest, freshest lunch near work — and the falafel actually stays crisp. The toum is dangerously good.
S
Sara K.
Lunch regular
Skip the line
Free delivery on your first order.
Order in a few taps and track it to your door. New to Ali Baba’s? Your first delivery is on us.