CAIRO: Archaeologists in Egypt stumbled upon a new discovery dating back to more than 2,500 years ago near Egypt’s famed pyramids at an ancient necropolis south of Cairo.
The discovery which includes a mummification workshop and a shaft, used as a communal burial place, is located at the Saqqara necropolis of Memphis, the first capital of ancient Egypt. Memphis, a UNESCO World Heritage Site, and its vast necropolis are home to a wide range of temples and tombs as well as the three renowned Giza pyramids.
The latest find, announced at a press conference Saturday, belongs to the Saite-Persian Period, from 664-404 B.C. The site, which lies south of the Unas pyramid, was last excavated more than 100 years ago, in 1900.
In the mummification workshop, an embalmer’s cachette holding a large collection of pottery vessels, bowels and measuring cups were found. Archaeologists believe the findings will reveal more about the oils used in the mummification process in the 26th Dynasty.
“We are in front of a goldmine of information about the chemical composition of these oils,” said Ramadan Hussein, the head of the German-Egyptian mission, at the press conference.
Among the artifacts found were fragments of mummy cartonnages, canopic cylindrical jars and marl clay and faience cups. Many will be displayed in the under-construction Grand Egyptian Museum, the first phase of which is expected to be inaugurated later this year.
Archaeologists also found a gilded silver mask on the face of a mummy in a badly-damaged wooden coffin. The mask, the first to be discovered since 1939, belongs to a priest.
“The finding of this mask could be called a sensation,” Hussein said. “Very few masks of precious metals have been preserved to the present day, because the tombs of most Ancient Egyptian dignitaries were looted in ancient times.”
Down the 30-meter-deep shaft is a host of burial chambers carved into the bedrock lining the sides of two hallways. There lie several mummies, wooden coffins and sarcophagi.
“It’s only the beginning,” added Antiquities Minister Khaled Al-Anani. He told reporters that the sites will likely yield more discoveries after further excavation.
Egypt has gone at great length to revive its vital tourism industry, still reeling from the political turmoil that followed a 2011 popular uprising. The Antiquities Ministry has boosted discoveries in recent years in the hopes of bolstering tourism, a major pillar of foreign currency.
Archaeologists in Egypt discover mummification workshop
Archaeologists in Egypt discover mummification workshop
Recipes for Success: Chef Karishma Sakhrani offers advice and a mutton kabab recipe
DUBAI: Karishma Sakhrani’s path into the kitchen was not a straightforward one. Before food became her full focus, she was working in fashion and business, building a career that looked good on paper but felt incomplete.
It was not until she reached the finals of “MasterChef India” that the disconnect became impossible to ignore and she decided to pursue food seriously, even without formal culinary training.
Sakhrani built her skills through repetition and risk — hosting pop-ups, cooking private dinners, developing menus, collaborating with restaurants and moving between cities as opportunities came up.
Now based in Dubai, Sakhrani runs her own dining concept, Viceroy’s Table, while also collaborating with a number of other restaurants.
When you started out, what was the most common mistake you made?
I tried to do too much. I was obsessed with complexity — more elements on the plate, more techniques, more garnishes. I believed that effort automatically translated to excellence. Over time, I realized that restraint is actually the hardest skill to master. The most memorable dishes are often the simplest ones, executed with confidence and consistency. Learning when to stop, when not to add another step or ingredient, was a turning point for me.
What’s your top tip for amateur chefs?
Recipes are guides, not rulebooks. Go with your instinct and trust your palate. Ingredients vary, stoves behave differently, and your taste matters. If something needs more salt or acidity, adjust it. Also, don’t rush! Cooking is much more enjoyable when you allow yourself to be present rather than stressed about the outcome. For me, cooking is meditative. I just lose myself in a trance when I’m cooking at home.
What one ingredient can instantly improve any dish?
Lemon! A squeeze of lemon can completely transform a dish because acidity wakes everything up; it sharpens flavors, balances richness and adds freshness without overpowering what’s already there. Whether it’s a few drops at the end of a curry, a salad dressing, grilled vegetables, or even a dessert, lemon brings brightness and clarity. It’s often the missing element when a dish tastes flat, and a reminder that balance is just as important as seasoning.
When you go out to eat, do you find yourself critiquing the food?
I try not to overanalyze when I’m dining out, but it’s instinctive to notice details.
What’s the most common issue you see in other restaurants?
Inconsistency — a dish might be great one visit and disappointing the next. Often, this comes down to lack of attention to basics or rushed execution. Consistency is what builds trust with diners.
What’s your favorite cuisine or dish to order?
Pizza. The perfect char, crisp crust, and molten cheese of a wood-fired pizza is impossible to achieve in a regular oven. I also love Japanese food. The precision, balance, and respect for ingredients always impress me. From delicate sushi to rich ramen, it’s about technique meeting simplicity; flavors are subtle, textures matter, and everything feels intentional.
What’s your go-to dish if you have to cook something quickly at home?
Spaghetti Aglio e Olio. It’s simple, satisfying, and full of flavor. With just garlic, olive oil, chili, parsley, and spaghetti, you can create something comforting yet vibrant. It hits the spot every time, proving that a few good-quality, basic ingredients can make a dish feel elevated without spending hours in the kitchen.
What customer behavior most annoys you?
I’m generally very relaxed, so I don’t get annoyed easily. If anything, it’s when guests make changes to a dish, and then aren’t exactly happy at the end of it: the way a dish is designed is very intentional and thoughtful.
What’s your favorite dish to cook?
Believe it or not, my favorite dishes are salads. It might sound simple, but salads are where my creativity really shines. My journey with cooking actually started with a focus on healthy eating, and over time I’ve come to love the challenge of turning basic ingredients into something extraordinary. What excites me about salads is the endless opportunity to experiment with flavors, textures, and colors.
What’s the most difficult dish for you to get right?
Desserts are by far the most challenging for me. They demand such precision — temperatures, measurements, timing, and technique all have to align perfectly. Even a tiny misstep can change the texture, consistency, or flavor completely. That’s what makes them so intimidating, but also so fascinating. I genuinely wish I had more time to dedicate to learning and experimenting with them.
As a head chef, what are you like in the kitchen?
I’m firm but really calm. I believe kitchens run best on clarity, respect, and accountability rather than fear. High standards don’t need aggression. When people feel supported, they perform better, learn faster, and take pride in their work.
Chef Karishma’s peshawari mutton chapli kabab recipe
Servings: 6–8 kababs
Prep time: 20 mins
Cook time: 15 mins
Ingredients:
Mutton mince (with some fat) – 500g (coarsely ground, not fine)
Onions – 1 large (finely chopped, water squeezed out)
Tomato – 1 medium (finely chopped)
Green chilies – 2–3 (finely chopped)
Coriander leaves – a handful (chopped)
Mint leaves – a few (chopped, optional)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Crushed coriander seeds – 1 tsp
Pomegranate seeds (anardana) – 1 tsp (crushed)
Cumin seeds – 1 tsp (roasted & crushed)
Red chili flakes – 1 tsp (adjust to taste)
Salt – to taste
Cornmeal (makai ka atta) – 2–3 tbsp (for binding)
Egg – 1 (optional, for binding)
Tomato slices – for topping (optional, very authentic!)
Oil or ghee – for shallow frying
Instructions:
Mix the mince:
In a large bowl, combine mutton mince with all the chopped veggies, herbs, spices, and cornmeal.
Mix well using your hand (the warmth helps blend everything).
Add egg if needed for extra binding.
Let the mixture rest in the fridge for 30 mins (helps firm it up).
Shape the kababs:
Wet your hands and shape large, flat patties (authentic chapli kababs are wide and a bit thin).
Optional: press a thin tomato slice into the center of each kabab.
Fry:
Heat oil or ghee in a shallow frying pan.
Fry kababs on medium-high heat until golden brown and cooked through, about 4–5 minutes per side.
Serve hot:
Enjoy with naan, chutney, and raw onions or salad.
