Gazans Begin to Restore Historic Fort Damaged in War

Work has begun to rehabilitate the Pasha's Palace Museum a former fort turned heritage site housing 40,000 artifacts representing the succession of civilizations in Gaza © Omar AL-QATTAA / AFP
Work has begun to rehabilitate the Pasha's Palace Museum a former fort turned heritage site housing 40,000 artifacts representing the succession of civilizations in Gaza © Omar AL-QATTAA / AFP
TT

Gazans Begin to Restore Historic Fort Damaged in War

Work has begun to rehabilitate the Pasha's Palace Museum a former fort turned heritage site housing 40,000 artifacts representing the succession of civilizations in Gaza © Omar AL-QATTAA / AFP
Work has begun to rehabilitate the Pasha's Palace Museum a former fort turned heritage site housing 40,000 artifacts representing the succession of civilizations in Gaza © Omar AL-QATTAA / AFP

One bucket at a time, Palestinian workers cleared sand and crumbling mortar from the remains of an former medieval fortress turned museum in Gaza City, damaged by two years of fighting between Israel and Hamas.

A dozen workers in high visibility jackets worked by hand to excavate the bombarded buildings that remain of the Pasha Palace Museum -- which reputedly once housed Napoleon Bonaparte during a one-night stay in Gaza -- stacking stones to be reused in one pile, and rubble to be discarded in another.

Overhead, an Israeli surveillance drone buzzed loudly while the team toiled in silence.

"The Pasha Palace Museum is one of the most important sites destroyed during the recent war on Gaza City," Hamouda al-Dahdar, the cultural heritage expert in charge of the restoration works, told AFP, adding that more than 70 percent of the palace's buildings were destroyed.

As of October 2025, the UN's cultural heritage agency, UNESCO, had identified damage at 114 sites since the start of the war in Gaza on October 7, 2023, including the Pasha Palace.

Other damaged sites include the Saint Hilarion Monastery complex -- one of the oldest Christian monasteries in the Middle East -- and Gaza City's Omari Mosque.

Issam Juha, director of the Center for Cultural Heritage Preservation, the nonprofit organization in the Israeli-occupied West Bank who is helping coordinate the castle's restoration at a distance, said the main issue was getting materials into Gaza.

"There are no more materials and we are only managing debris, collecting stones, sorting these stones, and have minimal intervention for the consolidation," Juha told AFP.

Israel imposed severe restrictions on the Gaza Strip at the start of the war, causing shortages of everything including food and medicine.

After a US-brokered ceasefire deal came into effect in October, aid trucks began flowing in greater numbers, but each item crossing into Gaza must be approved by strict Israeli vetting, humanitarian organizations say.

Juha said the ceasefire had allowed workers to resume their excavations.

Before, he said, it was unsafe for them to work and "people were threatened by drones that were scanning the place and shooting".

Juha said that at least 226 heritage and cultural sites were damaged during the war, arguing his number was higher than UNESCO's because his teams in Gaza were able to access more areas.

Juha's organization is loosely affiliated with the Ramallah-based Palestinian Authority's ministry of antiquities, he said.

"Our cultural heritage is the identity and memory of the Palestinian people," Dahdar said in Gaza City.

"Before the war, the Pasha's Palace contained more than 17,000 artefacts, but unfortunately all of them disappeared after the invasion of the Old City of Gaza," he said.

He added that his team had since recovered 20 important artefacts dating back to the Roman, Byzantine and Islamic eras.

Gaza's history stretches back thousands of years, making the tiny Palestinian territory a treasure trove of archaeological artefacts from past civilizations including Canaanites, Egyptians, Persians and Greeks.

"We are... salvaging the archaeological stones in preparation for future restoration work, as well as rescuing and extracting any artefacts that were on display inside the Pasha Palace," Dahdar said.

As the pile of excavated rubble already several metres high grew, one craftsman carefully restored a piece of stonework bearing a cross mounted with an Islamic crescent.

Another delicately brushed the dust off stonework bearing Islamic calligraphy.

"We are not talking about just an old building, but rather we are dealing with buildings dating back to different eras," said Dahdar.



Ancient Mughal Tradition of Pigeon-Rearing Thrives in India’s Capital

 Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
TT

Ancient Mughal Tradition of Pigeon-Rearing Thrives in India’s Capital

 Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)

In the ‌heart of India's capital city New Delhi, a few men are practicing the ancient Mughal tradition of pigeon-rearing, training the birds to navigate long distances, as they preserve a skill passed on for generations.

Every day, among the packed lanes near the Jama Masjid, in the old part of the city and a few kilometers away from its toniest areas, Azhar Udeen, 30, gathers with his younger brother and friends at ‌his terrace, ‌letting more than 120 pigeons of various ‌breeds ⁠out of their ⁠cages.

The birds are then fed and trained to fly in different formations, and are sometimes raced, as men cheer them on.

"I saw my grandfather doing this when I was a child, and after I grew up, I watched and learned from ⁠my ustad (teacher)," Udeen told Reuters.

Kabootarbaazi, as the ‌tradition is known, comes ‌from the Hindi/Urdu word for pigeon, and was patronized by ‌the many Mughal kings who ruled in India, ‌when men kept a flock, taught them to fly in formation, and used them as messengers.

Training the birds how to fly straight against the wind and return after covering ‌a long distance takes nearly four months, and involves beating a whip against ⁠a ⁠hard surface to create loud sounds that will scare the birds into flying farther out, the trainers said.

For many, the rooftop gatherings are as important as the flying itself. Practitioners describe kabootarbaazi as a stress reliever that creates a pocket of calm and community in a crowded city.

"We sit with our friends and students, and all the tensions from our work or homes, all of it disappears and that’s what the main intention behind pigeon keeping is," Kahlifa Mohsin, another pigeon-keeper, said.


Rare 19th-Century Octagonal Quran Goes on Display at Makkah’s Holy Quran Museum

The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
TT

Rare 19th-Century Octagonal Quran Goes on Display at Makkah’s Holy Quran Museum

The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)

The Holy Quran Museum in Makkah is showcasing a rare and unique historical Quran written in India during the 19th century, reported the Saudi Press Agency on Sunday.

The manuscript features a unique octagonal design and compact size, offering easy portability while reflecting a blend of practicality, artistic precision, and innovation in Quranic production.

The exhibit supports the museum’s mission to educate visitors about the history and evolution of Quranic calligraphy, while contributing to the growing cultural and tourism landscape of the Hira Cultural District and reinforcing Makkah’s global cultural significance.


How France Fell for Re-imagined 19th-Century Workers’ Canteens

A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
TT

How France Fell for Re-imagined 19th-Century Workers’ Canteens

A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)

So-called bouillon restaurants are mushrooming all over France, reviving a traditional low-cost Gallic meal concept that can compete with fast-food on prices and easily beat it on quality.

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

"It's an ultra-intensive expansion, driven by a trend of returning to traditions, with the reappearance of iconic French dishes at very low prices."

Created in the 1850s by the butcher Adolphe-Baptiste Duval to fill workers' stomachs with hearty meals, Duval's ran 250 restaurants in the capital by the turn of the 20th century.

That made them France's first mass chain of restaurants, serving traditional recipes at low prices in high-volume and bustling restaurants.

But as eating habits changed, with higher quality and more expensive brasseries dominating the French food market, and international and fast-food trends appearing, the bouillon concept fell out of favor.

Its revival began in 2005 with the resurrection of the Bouillon Chartier, an ornate Parisian landmark that had been slowly fading.

"A bouillon is the gateway to French gastronomy," explained Christophe Joulie, part of the gastronomic family who took over the Chartier.

He modernized the kitchens and put beef bourguignon with macaroni back on the menu.

"For me, you have to be able to have a starter, main course and dessert for under 20 euros," he said.

With its leek vinaigrette for one euro and bills scribbled on paper tablecloths by apron-clad waiters, the restaurant hums with activity as locals and tourists alike pack out its tables, which crucially cannot be reserved.

"In a world where fast food is taking up more space, it's French-style fast food, because we serve a full dish for less than a sandwich at McDonald's," said Joulie.

- 'Dust off' -

Even multi-Michelin-starred French chef Thierry Marx has got in on the act, attracted by the idea of providing quality food at affordable prices.

He has opened a bouillon in a northern Paris suburb.

"In the 1960s, it took the equivalent of an hour of the minimum wage to eat at a bistro," he told AFP. "Today, with an hour of minimum wage, you only get fast food, something from the bakery -- or a bouillon dish."

Other restaurateurs with a keen eye for the market have sensed an opportunity.

"We looked at needs and changing habits and realized there was demand for intergenerational social spaces with no price-based exclusion," Enguerran Lavaud, director of Groupe Bouillon Restaurants, told AFP.

"I wanted to dust off the bouillon -- its mass-market French dishes available from noon to midnight."

Boosted by its Instagram presence, his Bouillon Pigalle now serves 2,300 customers a day, often with long queues along the pavement.

Since 2017, the concept has spread, attracting more and more restaurateurs across France from Angers to Nancy and Toulouse.

Some are adapting the concept.

In the Romainville suburb northeast of Paris, a family of Mauritian origin took over a large brasserie in 2026 to turn it into a "Mauritian-style bouillon".

There is an Italian bouillon in Paris too.

Industry insiders say they do not fear competition around what has become a "bouillon culture".

"But there are bouillons and bouillons: those that can't sustain the low prices over time, and whose menus change all the time, won't make it to 2027 or 2028 because you have to protect the quality of the experience to protect volume - and therefore prices," warned Lavaud.

According to consultant Bernard Boutboul, you specifically need "at least 300 seats and not exceed an average bill of 18 euros".