? Some days you just wake up and find yourself craving a good ol’ kofta skewer, and on days when that’s your sole goal, it’s best to leave it to folks who know their way around fire and coal. This week, Seekh Mashwy earned that privilege. With branches in Sheikh Zayed, New Cairo, and Dokki — and seasonal branches throughout the North Coast, this oriental destination has proven time and time again that when it comes to dishing it out, they’ve cracked the code.

A view for each occasion. If you’ve been craving a calm outing with a serene view to match, we’d definitely recommend paying the Dokki branch a visit. With both indoor and outdoor seating areas hugging the Nile, you’ll be getting much more than just a side of riverside blues with your meal. However, the New Cairo branch isn’t without its aesthetic merits either. Though a view of the Northern 90 isn’t the most enticing, we’d argue that witnessing the sun set on New Cairo as you have your post-workday dinner carries its own charm. We personally cannot speak for the Sheikh Zayed branch, but we’re certain it comes with its own signature vantage point.

When it comes to what you’re served, however, it doesn’t matter what branch you find yourself in. Seekh Mashwy is consistent when it comes to its food offerings — no matter the branch (or the weather). We paid the oriental grill quite a few visits on separate occasions at different branches, and not once did the quality falter — a feat that for many F&B players, sometimes proves difficult to achieve.

Now, for the main event — the sustenance. The menu offers what we’ve all come to expect from a restaurant of Seekh Mashwy’s nature, yet — perhaps subjectively — better. On our most recent visit, we ordered a custom grill that came decorated with kofta, shish tawook, lamb kebab, and grilled sojouk. To start, we had ordered the spicy potatoes, the rice with chicken livers and kidneys, fattoush, and garlic dip… and a few cans of soda — diet, naturally.

We tried to find faults… and failed. We were excited to embody our inner Gordon Ramseys, but were quick to discover that the fires inside our collective Hell’s Kitchen were quickly put out. The grilled meats — served on a literal coal-lit grill — proved as tender as can be, and the appetizers did not miss any marks either. Though if we were to get incredibly picky, we’d say the garlic dip could have benefited from a little less tang.

It’s not over until the oud player plays. At first, it felt like a food coma-induced hallucination, but scores of raised phones recording the scene proved otherwise. Towards the end of our meal, a lone fiddler materialized seemingly out of nowhere, playing an apt final act to our meal — one we’ll certainly be going back for.

? Per person: EGP 500-600

? Outdoor seating: Yes

? Alcohol: No

? Accessibility friendly: Yes

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