The National: The scent of cardamom and saffron drifts from the kitchen of Sharjah’s Bait Elowal, echoing the UAE’s past as a vital node along the Silk Road.

Overlooking the Sharjah Creek and the vast Arabian Gulf, the new restaurant gazes upon the storied paths once travelled by traders from India, Persia and North Africa – their dhows laden with black pepper, turmeric, local fish and dates – some of the ingredients defining what is now known as Emirati cuisine.

Opening to the public on Thursday and the brainchild of Sheikha Bodour Al Qasimi, Bait Elowal reflects this heritage through its detailed architecture and a meticulously crafted menu inspired by the raw, fresh goods once carried in ancient cargoes.

Sheikha Bodour notes that the name itself is a nod to the past travellers who found shelter – and, in some cases, a new life – upon stepping onto the shores of Sharjah.

“The name itself reflects this journey. ‘Bait’ means home, while ‘Elowal’ is an old Emirati term for the traveller who returns, not just with goods, but with knowledge, experiences and discoveries,” she tells The National. “For centuries, Sharjah welcomed traders and explorers from India, Persia, Morocco and beyond. Their ships docked along its shores, carrying silks, spices, and traditions that blended seamlessly with our own.

“I wanted Bait Elowal to reflect that sense of homecoming, a place that embraces visitors as if they were returning from a long voyage, where every dish, craft and space carries echoes of the journeys that have shaped us.”