Blog – February 2012

We’re thrilled to have been voted Dive Centre of the Year 2011 in the prestigious DIVER magazine awards! We’d like to say a big thank you to everyone who voted for us – the award is based exclusively on individual votes so we couldn’t have won, without you! A delighted Hesham Gabr, Camel's founder and chairman, commented: “We’re especially proud to have won the Award for 2011, as this is the same year in which we celebrated Camel Dive Club’s 25th birthday, and in which Sharm El Sheikh received the accolade of World's Leading Dive Destination in the World Tourism Awards. Our divers have shown us huge loyalty during what was also a momentous year for Egypt, and I’d like to thank all who have supported us.” We’ll receive the award (pictured here) at the London International Dive Show, after which we’ll put it on display at Camel for all to admire!

After a break in his native India, our Chef Abhay has returned to Sharm El Sheikh with a mission: to make Camel's Tandoori the only Indian restaurant in Egypt offering food that is both delicious and good for your heart. To achieve this aim, since 1 February Chef Abhay uses top-quality olive oil in all dishes which previously contained butter. Health professionals recommend that we replace saturated fats in our diet, such as butter, with unsaturated or ‘heart-healthy’ fats like olive oil. Saturated fats are linked to high cholesterol levels, which can lead to heart disease, whereas unsaturated fats can actually lower cholesterol levels. According to Chef Abhay, “There is growing evidence of the health benefits of cooking with olive oil. I’m delighted that the dishes I prepare are now heart-healthy as well as tasty.” Chef Abhay counts Chicken Madras, and for those who like milder spices, Lamb Kebab and Chicken Tikka Masala, amongst his signature dishes. Guests dining at Tandoori may now enjoy these and other delicious dishes on the extensive menu, including freshly baked naan breads and mouth-watering vegetable items – without heart-health worries.