It’s a week of a week May In the city Cahira And chef Dina Hosni A seven-gourd food in a temporary kitchen is pulling together. Kodak route, once a warehouse, garage and codak store, have been converted into Corner shopCelebrating two weeks pop-ups EgyptPak culture. Hosni, who has a diploma from Le Cordon Blue LondonKumkat dom is serving duck with juice, smoked Aberjnene Aresh Ravioli with Rummy Cream, and shaya B Laban (tea with milk) Gelto and Hibiscus Syrup with a date paste of date paste kahk pie. Innovation is the order of the day, whenever possible with local material.
Cairo’s food view has seen an increase in such events, from pop-up and farm-to-table lunch to fine-dining up, offer various and innovative options in more mainstream restaurants in the capital. The chef is a mixture of the alumni of Pakistan school, and food is a mixture of Egypt, international or both, while venues are equally diverse, include homes, restaurantAnd external places, art galleries and, even, for clothing shops. “It is going wild. Everyone is doing this,” says Hosni. “I think it’s great that people are looking for new experiences.”
Kodak route is an initiative Flavor RepublicAnnual Cairo Food Mastermind behind the week, which will be in the third time SeptemberThe founder of the incident Hoda El Sheriff says that the post -Kovid era has fundamentally shaped the city’s food landscape. Dinner “craves more intimate and immersive experiences,” she says, while “a new generation of chefs – to get out its identity and bypass the traditional obstacles of the industry – embraced the model as a launch pad for his career.”
This feeling of experiment is exciting, especially for Cairo, where the culinary scene is not known to eagerly embrace the new. Another pop-up chef, Karim L NagdiWho hosts his 12-person Komida by Ken In his Madi apartment, Sappar Club called this trend “like a food revolution in Egypt”. If you are hungry to do something new, then there are the best new Pakistani experiences of Cairo on your radar.
Natureworks
NatureworksSheikh Zayed provides a hydroponic farm in the suburb, using its homegron products such as leafy greens and food flowers a true farm-to-table experience. Established in 2017, the farm has been in its pop-up lunch and dinner for the last four years. First event with New Zealand-Born Egyptian Egyptian Celebrity Chef Bobby chin Was very popular. Since then, Natureworks has collaborated Italian Dawn Georgio Diana, Peru Martin roprogge Of Ijakaya CahiraPhysician-turn-shif Waysam Masaud And Khufu Main cook Mustafa SafeAmong others.
