What I learned from my successive visits though, was that what La Vela does best is prepare down-home Italian fare.
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The menu is as simple, clean and carefully thought out as everything else at Sasho Bistro. Beyond the endlessly satisfying salmon fried egg, there are all the usual egg dishes made to order. There is also melted cheese toast, an omelet wrap, white cheese and tomato, labneh with olive oil, and fuul any way you like it.
David Blanks served on the judges’ panel of the second chef competition in Cairo
Consistency is always the issue, and while some restaurants have reached new heights, others continue to fight the downhill slide into mediocrity
If your friends and family keep telling you that you ought to open your own restaurant, here is a chance to test your mettle.
More often than not comment cards are read carefully and you help the business and the dining community when you provide an honest, balanced appraisal.
David Blanks discusses The outstanding meal
David Blanks discusses dining culture in Egypt
David Blanks explores the past and present of Zamalek
David Blanks discovers Fairmont Heliopolis hotel
Can you eat in Cairo the way you eat in New York or London?
David Blanks tells the story of Sarah Khanna
David Blanks discusses table manners
David Blanks recalls “Salad Days”
Food writing is as varied as any other field, but again, not all are equal
Discover Fairmont Nile Towers’ Bab El Nil
David Blanks predicting the dinning trends of 2013
In Japan donburi means bowl or rice bowl dish and in Cairo Donburi is a new Japanese restaurant at City Stars. The creation of Japanophile Mido Barsoum, it brings authentic Japanese street food to Egypt for the first time.
It was time to take a break from Egypt, so her royal self and I decided a week in El Gouna was in order. This orange and white holiday village on the Red Sea, just north of Hurghada is, geographically, part of this country, but that is where the connection begins and ends. When I …
Omar and Mohamed want to introduce the burger culture to Egypt. They have a plan. It is called Mince
David Blanks shares his insights on raw and cooked meat
What if you are a foodie and your partner is not?
If you’ve been following my column these past few weeks you’ll know that this is something that has been on my mind lately. Call it an existential crisis. Why do I do this? Do I know what I’m doing? Does it serve any purpose? How long before my belt breaks?
Over time I came to realise that some people were simply so used to eating low-grade fish that when faced with the real thing they mistook it for being off. Such myths and misconceptions are boundless in the restaurant business.
There are some great restaurants here but over time I discovered that what Maadi does better than anywhere else in Cairo is Asian food thanks to the large Asian community located here.
This common wisdom has been repeated so often in the press that it has become a mantra among those in the slow food movement and also among many rank-and-file foodies, who have in common that they swallow these myths without asking the necessary questions.
The meat is ground fresh on the premises daily and blended with caramelized balsamic onion, roasted garlic and egg yolk. Perfection on a soft, buttery bun. Topped with homemade pickles, fresh tomatoes and lettuce, Hernandez’s aioli of sweet and sour dill with chilies, black pepper and pickle juice put this one over the top.
If you’ve seen the film Food, Inc. (2008)—and if you haven’t, you should—you’ll know that industrial farming is ruining the food chain. The health and welfare of the planet, unchecked by government regulations, is being held hostage to corporate greed. It’s up to us to stop it. Not through petitions or demonstrations, rather, we should …
My youngest was born a foodist, a trait she happily developed in gleeful opposition to her food-averse sister as she instinctively sought out an unoccupied niche in the family culture.
Food for thought. Never imagined I’d employ that cliché, but in this case it fits. Let’s eat, drink and be merry for the betterment of the world. I like it. Restaurants are cultural places anyway—art, music, food, fashion, and politics. Why not take it the extra kilometer and entertain ourselves for the forces of good?