Business Spotlight: Caravan Uyghur Cuisine
Abdul Ahad Bakri, owner of Caravan Uyghur Cuisine
Help us relocate Caravan Uyghur Cuisine to Chinatown!
Mr. Bakri is the owner of Caravan Uyghur Cuisine, a restaurant originally located on Pearl Street in FiDi. Despite the restaurant’s success and popularity, it was forced to close in August 2022 after a landlord dispute resulted in eviction. Learn more in the petition and letter organized by regulars + fans of the restaurant.
Featuring classic Uyghur dishes such as savory lamb pilaf, bulging meat dumplings flavored with onion, cumin-scented kebabs, and “big tray chicken,” Caravan Uyghur Cuisine’s offerings were a hit with their customers and have been featured in publications such as Eater and The Infatuation.
We interviewed Mr. Bakri about Caravan Uyghur Cuisine, why he wanted to open a restaurant, and what’s next.
Tell us who you are!
We are from the Uyghur community and opened Caravan Uyghur Cuisine in July 2020, running the business as a family unit. Our restaurant's original location was on Pearl Street and was the first full-blown Uyghur restaurant in Manhattan. However, our restaurant was forced to close in August 2022 after a dispute with the landlord that resulted in eviction.
Why did you go into the restaurant business?
I have experience running restaurants in my hometown and have cooperated with others to run two restaurants. The restaurant in Manhattan was the first place I owned by myself. I never considered becoming a chef before. It was because many people complimented me on the delicious food I made. With their encouragement, I became a full-time chef. I enjoy being able to provide great meals for people, and it gives me a sense of accomplishment.
How does it feel to own your own business here?
Unlike the two restaurants I've owned with other people, Caravan Uyghur Cuisine is mine alone. It gives me more freedom of choice in running the restaurant.
What was special about your restaurant? Any recommendations about dishes?
My customers are 40% Chinese, 20% Muslim and Arab. I think everyone has their own taste preferences, so I would say we don’t have set recommendations. For standard lamb-stuffed Samsa and other things that need to be baked, we have to prepare them in advance. Noodles and other meals are made after the guests have ordered. They are all amazing, need special culinary skills, and are distinctive. My family and I love all the dishes.
“I enjoy being able to provide great meals for people, and it gives me a sense of accomplishment.”
What are the plans for the future of your business?
If we could relaunch the restaurant, I would like to add more new dishes and introduce more special cultural cuisines to guests. It has been my family and I running the restaurant, but hopefully in the future, we will be able to hire employees to help us.
To support Mr. Bakri and his efforts to relocate Caravan Uyghur Cuisine to Chinatown, donate to Welcome to Chinatown’s fundraiser!
Photo Credits: Cal Hsiao
