Book Review: A descent into an abyss of darkness, dreams and forgotten pasts
Originally written in French in 1990, The Hospital fell into oblivion until Bouanani’s death in 2011
Bouanani’s novel is a descent into an abyss of darkness, dreams, forgotten pasts, mythological anecdotes, religious fervor, and unknown illness
Updated 01 August 2018
MANAL SHAKIR
Ahmed Bouanani’s complex but provocative novel The Hospital does not serve the living but the dead. When not being treated, patients wander the halls, interact, and attempt to navigate the expanse of the hospital while Bouanani’s nameless narrator writes down all he sees. Eventually, the line between their realities and nightmares fade, and the hospital gate disappears, making it a prison they can never leave.
Originally written in French in 1990, The Hospital fell into oblivion until Bouanani’s death in 2011. It was not until 2012, when his novel was reprinted in France and Morocco, that it received great acclaim. It was translated into English by Lara Vergnaud and published by New Directions Books in 2018.
Bouanani’s novel is a descent into an abyss of darkness, dreams, forgotten pasts, mythological anecdotes, religious fervor, and unknown illness. When Bouanani’s narrator first walks into the hospital, he assumes that he must have been alive because he can still “smell the scents of a city” on his skin.
The narrator meets porters, shopkeepers, and unemployed patients. He meets smugglers and thugs and “the rejects of inexplicable wars and an aborted nationalist resistance, farm boys without land or bread, left behind by chance like febrile castaways with a cargo of off-seasons and coarse languages.” Nevertheless, the patients come together in Wing C, donning their blue pajamas and feasting together for their last remaining days.
Bouanani’s text overflows with descriptions of Morocco’s landscape and the depth of its history with clarity in a text riddled with vague and dreamlike characters and their delusions and stories that are indistinguishable as real memories or fantasized pasts.
The characters are reminiscent of the marginalized, says translator Vergnaud, and the forgotten, “first by a colonial regime and later a bureaucratic and oppressive new state.”
Bouanani’s novel seems like a Kafkaesque novel at first, but it is layered with decades of insight into social and political changes.
Recipes for Success: Chef Karishma Sakhrani offers advice and a mutton kabab recipe
Updated 05 February 2026
Hams Saleh
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
Chef Karishma’s peshawari mutton chapli kabab. (Supplied)
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.
