ABOUT US
Our Food Trucks
From one humble Kush Truck, our vision has expanded into a fleet of two Kush Trucks and two Blue Nile Trucks, each dedicated to delivering high-quality, flavorful meals to the community. Our trucks have become a local favorite, bringing diverse menus and authentic flavors to festivals, neighborhoods, and private events alike. Each brand reflects our passion for food and commitment to excellence.
The Kush Kitchen
Our growth also extends beyond the road. The Kush Kitchen offers guests a welcoming, sit-down experience at the Bryant Street market, where the spirit of our food trucks meets the warmth of a neighborhood gathering place. With the same dedication to freshness, authenticity, and hospitality, the restaurant is a natural extension of our mission to share memorable meals with the community.
CHEF ALI
I was born along Sudan’s Blue Nile and began my food journey in my mom’s kitchen. I shadowed her in the markets and while she cooked her signature stews, dips, and falafel. I spent many Ramadan holidays helping her prepare the Iftar meal and becoming the chef I am today.
At 18, I left Sudan during the war. Life took me to Syria, Egypt, Thailand, Denmark, and finally to the United States. Each country influenced my culinary career. I sharpened my Middle Eastern cooking skills in Syria; learned the restaurant industry in Egypt and Denmark; and founded and opened Abu Layla (Arabic for Father of Layla) in Thailand. Now here I am in the U.S., where everything is coming together.
My wife, who I met in Bangkok, also comes from a rich food culture—Louisiana Creole. We joke that the fastest way to her heart was through a pot of okra. During the holidays, I have a friendly kitchen “rivalry” with my father-in-law, a talented and sophisticated cook.
When I’m not working, you’ll find me cycling, gardening, and spending time with loved ones (mostly feeding them). In 2022, I expanded Abu Layla by adding Kush food truck, bringing my unique perspective on Sudanese and Middle Eastern cuisines to DMV foodies.
