Cairo – Mostafa El-Masry:
In the hustle of life, where the ambitions of youth often collide with the walls of reality, unique stories are born. Our story today is not merely about a “rice dish,” but a journey of love, loyalty, and perseverance. It begins in authentic Egyptian homes that never severed their roots in the Gulf—where the scents of cardamom, cinnamon, and saffron are more than just spices; they are part of the family’s DNA.
Behind this project stands a young engineer whose university degree did not stop him from following his passion through the “kitchen smoke” and the aroma of “underground pit ovens.” He is supported by the “Godmother”—the mother who instilled the secrets of the trade in her children—and the father, who served as the backbone and supporter through every setback.
From an initial venture in Obour City to a hiatus for national service, the journey has relaunched through a “Central Kitchen” that defies distances, delivering the famous “Dabbous Tray” to the farthest corners of the capital.
In this interview, we sail into the secrets of the *Koshna*, learn the differences between *Bukhari*, *Kabsa*, and *Biryani*, and explore how a warm, homemade “touch” can outperform the largest commercial restaurants.
To start, “Basmati Baba” is a catchy name with a strong family connotation.
Where did the initial spark come from? Was it the idea of an engineer wanting to change career paths, or a nostalgia for the flavors you grew up with abroad?
The truth is, it’s a blend of both. I grew up eating almost nothing but Basmati rice; Gulf cuisine is “home food” for us, thanks to our grandparents and our long stay there.
The idea began as a family dream; my father funded me and believed in me, and my mother is the “Godmother” and the secret behind the exquisite flavor in everything we serve. We are not just a restaurant; we are a “Central Kitchen” that provides food with a “homemade” soul but with the professionalism of major brands.
As the soft power and inspiration behind this project, how were the secrets of Gulf cuisine passed down to your children so they could compete with professional chefs?
Cooking is love before it is ingredients. In our home, we always cooked Gulf food, and at gatherings, friends were always amazed by the taste. My children absorbed this culture, and today they possess “golden ratios.”
We have a precise system where the secret blend is prepared in ready-made pouches (*Koshna*) to ensure the flavor remains consistent across all branches. We maintain the highest ethical standards in every piece of meat and every grain of rice.
**Many people confuse the different types of Gulf rice and think they are all the same. How do you explain the difference between the “Famous Trio” (*Bukhari*, *Kabsa*, and *Biryani*) to the public?
**This is the essence of what we try to teach people through informational cards included with our meals. The differences are vast:
Bukhari Rice: Originally from the city of Bukhara in Central Asia, it moved to Saudi Arabia via traders and pilgrims. It is distinguished by carrots and raisins and has a lighter taste. Its name refers to its origin, not the cooking method.
Kabsa:*The 100% authentic Saudi dish. Its name comes from *kabasa* (to press/squeeze), as the ingredients are cooked together in one pot.
It relies heavily on *Loomi* (dried lime), cinnamon, and cardamom.
**Biryani: Of Indian and Pakistani origin with a Persian touch. It relies on a “layering” system and is characterized by strong spices, yogurt, saffron, and turmeric.
There is talk of “The Secret of the Earth” regarding how you slow-cook meats and poultry. Do you actually follow traditional, primitive methods amidst the noise of modern cities?
Yes, we rely on ovens buried in the ground at our farm, exactly as is done in the desert (*Badia*). This method makes the meat as tender as butter. Even turkey—which people often complain is dry—is injected with butter and spices so it melts in the mouth. We also introduced “Ostrich Drumstick Mandi” for the first time in Egypt, which was only launched after numerous trials to ensure the highest level of satisfaction regarding taste and tenderness.
You faced difficult challenges, from closing the Obour branch due to military service to high rents, and now returning as an “online” business. How do you ensure the food reaches customers in far-flung areas with the same quality and temperature?
Challenge is the fuel for continuity. Currently, we operate as an online Central Kitchen, using professional packaging that retains heat as if the food were being served inside a restaurant.
Sometimes we absorb part of the delivery cost to ensure the customer isn’t affected by the distance, because our primary goal is for people to experience the quality of our product.
We have fulfilled orders for artists, celebrities, and major production companies in distant areas like Dokki and the Fifth Settlement, and the feedback has been incredibly positive.
What message would you give to young people who fear starting out or who have stumbled mid-way and want to build their own project?
“Professional integrity” is the secret. You must start with the resources available to you, while maintaining honesty in selecting raw materials.
Although my studies were in Agricultural Engineering, I utilized this knowledge to select the finest crops and meats directly from the source. Family support, especially from my father, was a fundamental factor in continuing and not fearing failure.
We have a plan to expand into major social clubs, driven by the confidence that whoever tries our food once will remain a loyal customer forever.