Why do restaurants matter?

by Rashmee

Posted on September 27, 2020


‘1843’, sister magazine of ‘The Economist’ asked an important question the other day: Why do restaurants matter? Why, said the magazine, do we choose to spend large sums of money to dine among strangers? Why indeed? ‘1843’ offers us a fair few clues. The very word “restaurant”, it says, “hints at the restorative effects of … Continue reading “Why do restaurants matter?”

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Recipe for restaurant survival in a pandemic

by Rashmee

Posted on May 24, 2020


Tony Cecchini, who owns two bar-restaurants in Brooklyn, NY (and is incidentally credited with having invented the Cosmopolitan), says social distancing will be “a death sentence” to his business. “That would give me four lonely seats across the entire run of each of my bars, with guests dotted here and there slipping their masks down … Continue reading “Recipe for restaurant survival in a pandemic”

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How Donald Trump got his Avgolemono soup and I didn’t

by Rashmee

Posted on October 13, 2018


At the Greek Deli, a Washington, D.C. institution mostly because of its Avgolemono soup, they were out of that particular favourite. “No more,” rasped Kostas Fostieris, his voice betraying decades of cigarettes, as we stood before him eyes a-beseeching. He grinned when I said I’d come all the way from England to try his famous … Continue reading “How Donald Trump got his Avgolemono soup and I didn’t”

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From dinar store to a real Chinese restaurant, Beijing is in Tunisia, big league

by Rashmee

Posted on September 25, 2017


A couple months ago, I noted the new growth – the visible aspects – of China’s presence in the Tunisian capital. There was, after Ramadan, a new “Asian” restaurant in the big Carrefour in La Soukra. Then there was the One China Market on Route 9. It must, I think be the Tunisian equivalent of … Continue reading “From dinar store to a real Chinese restaurant, Beijing is in Tunisia, big league”

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A Tunisian/ Maghrebi speciality, the pancake of a thousand holes, is good eating

by Rashmee

Posted on September 22, 2017


Yesterday, I ate a Tunisian/ Maghrebi speciality, the pancake of a thousand holes. That’s not a speciality for Ras el am el Hejri, the Islamic New Year which Tunisia celebrated on September 21. But the crepe mille-trous is called ghrayef or baghrir and is made of semolina. From what I can make out, the ghrayef is … Continue reading “A Tunisian/ Maghrebi speciality, the pancake of a thousand holes, is good eating”

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Three food joints that help you get Tunisia on a plate. Deliciously well

by Rashmee

Posted on September 14, 2015


In many ways, Tunisian food is simple. It offers, in the term often used to describe it, a “sun cuisine”. Olive oil, tomatoes and seafood feature pretty heavily. There is a great reliance on harissa, the dark red paste of spices, red chilli peppers and garlic. Some people add tomatoes to the mix. There’s lots … Continue reading “Three food joints that help you get Tunisia on a plate. Deliciously well”

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Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK