RIVER CRUISING
EPIC RIVER
Egypt occupies 3.3 per cent of Africa’s land mass, but 95 per cent of Egyptians inhabit only about 5 per cent of their country, most of it near the Nile.
At 4,184 miles, the longest river in the world fl ows out of the lakes and highlands of Ethiopia and Central Africa, touching nine differ- ent countries – Ethiopia, Tanzania, Kenya, Zaire, Rwanda, Burundi, Uganda and Sudan, as well as Egypt.
The Nile has played a pivotal role in the civilisation, life and history of the Egyptian nation.
One of the best known facts is the river’s ability to produce extremely fertile soil, which made it easy for cities and civilisations to spring up alongside its banks.
Throughout most of the year, very little rain falls on Egyptian deserts. This has remained true for thousands of years.
The abundant Nile provided much-needed irrigation, even in ancient times.
This mighty waterway also offered
a source of drinking water and irrigation for farming, as well as pa- pyrus reeds that could be used for paper and building materials. So vital is the Nile to Egypt that the country is defi ned according to the direction of fl ow.
The south of the country is known as Upper Egypt, while the north is called Lower Egypt. The prevailing winds are from the north.
chef, steward and housekeeper; and two technicians. In addition, a tour guide ac- companies all sailings and joins passengers at breakfast, lunch, and dinner to discuss sightseeing highlights as well as the follow- ing day’s itinerary. The air-conditioned cabins are redolent
of a bygone era – dark mahogany, Egyptian rugs and Regency-fabric wall claddings all enhance the Edwardian opulence. Some of the beds have brass bed heads, and the faux glass oil lamps exude a soft, opalescent glow. Three windows look out on to the vistas of the Nile and have intricately-carved screens. The showers, lined with Egyptian marble, have oodles of hot water, locally- produced soap, shampoo and conditioner, plus a well-lit mirror. There are two wardrobes with ample
storage space, as well as a hair-dryer, safe and writing paper. Cabins are serviced in the morning and there’s an evening turn- down service. Five steps up at the aft of the Dahabi-
yya, the Salon has a small selection of books concerning Egyptian history and detailed maps of the Nile. Period sepia- tint prints and discrete lighting from brass chandeliers complete the setting of a room that wouldn’t disgrace a Pasha’s palace. Meals are taken here in inclement weather. One deck above, there’s an open ter-
race which is partly shaded. Here, eight wicker sun-loungers afford unimpeded views aft while two settees and comfort- able chairs are the perfect venue for afternoon tea and cocktails. Just below is the open-air dining area
where a table is beautifully dressed for the required number of guests. Forward of this is the miniscule Bridge and two sets of stairs leading to the cabins.
78 WORLD OF CRUISING I Summer 2010
On this open deck there’s a central buffet station which is manned by the chef at breakfast and lunch. In the morning, he prepares omelettes à la minute, and there’s a selection of cereals, fresh fruits, cheeses, toast and croissants.
unches are buffet-style with three delicious salad choices (all with excellent dressings), followed by a daily soup course and then four different main dishes, which can include couscous, sea bass, beef, duck, or chicken – each refl ecting the chef’s creativity. A selection of fruits rounds off each lunch. On the full day in Aswan, a barbecue
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lunch is set up on a nearby island. Every day, an afternoon tea is offered at around 5 o’clock.
Dinner is served at the table and usu- ally has an appetiser followed by a creamy soup. Sometimes, the meal will commence with soup followed by a salad or fi sh course. The main course features chicken or beef, but vegetarians are well catered
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