In an exciting culinary crossover, Mumbai recently had the pleasure of experiencing the rich flavours of Cairo, through a pop-up featuring chefs Mostafa Ali and Ahmed Mohamed from Bab El-Sharq, The Nile Ritz Carlton, Cairo alongside Director of Culinary Prakash Chettiyar at the JW Marriott Mumbai Sahar. The vibrant collaboration brought the lesser-known tastes of Egypt to the forefront creating a culinary bridge between two bustling cities.
Cairo cuisine while rich in rich and diversity often flies under the radar in the global food scene. With its roots steeped in ancient traditions, Egyptian food boasts a delightful mix of flavours, spices, and textures that deserve far more attention than they typically receive. From the comforting warmth of Koshari - a hearty blend of rice, lentils, and pasta topped with a spiced tomato sauce to the delicate sweetness of basbousa, a semolina cake soaked in syrup, the offerings are a treasure trove waiting to be explored.
This might be their first time in India, but they have cooked for Indian guests at The Nile Ritz Carlton, Cairo. Ask them how they adapted Cairo dishes for the Indian palate and if they made any adjustments to the recipes or ingredients. Chef Mostafa says, “Adapting our Cairo dishes for the Indian palate has been an exciting challenge, especially since we have previously cooked for them. We understand their appreciation for bold flavours and spice tolerance, and know that it is higher than other nationalities. we have enhanced the heat in certain dishes while increasing the use of tangy ingredients. The approach allows us to create a memorable dining experience that resonates with the diverse tastes of our Indian guests.”
The chefs believe both Indian and Cairo cuisines have a lot in common and share a deep love and passion for food, with an emphasis on family-style dining that fosters deep connection and community building. “In both cultures, meals are often a central part of celebrations, especially during weddings which are lavishly celebrated in Egypt and India,” they add.
Talking about challenges they face in maintaining the authenticity of Cairo cuisine while adapting to contemporary tastes or dietary restrictions, chefs share, “Since the palate of people differs from place to place, we have to take extra measures to retain the freshness of the dishes without compromising on the raw flavours of each dish. Also, while some believe it's rightly spiced, some feel it's under flavoured.”
Chef Chettiyar's direction ensured that each plate not only honoured the Cairo but also appealed to the discerning palates of Mumbai's food enthusiasts. His favourites from the menu are definitely Sheesh Touk and Lamb Kabsa, “Both have a strong lineage of Egyptian cuisine and I absolutely love their cooking techniques for meat.” Chef also intends to incorporate the Hot Mezze and Cold Mezze as a live station in their Sunday Brunch menu, along with their all-time favourite Baklava in special menus.