I had always been fascinated by Lebanese Cuisine. Do you know much about Lebanon? If not, read on.. Lebanon is an exotic country located on the Eastern Coast of the Mediterranean. Like India, the culture of Lebanon is infused with cultures from various empires. From the Ottoman Empire to the French Empire, the taste of Lebanon has been widely influenced. From the Ottoman Empire, the Lebanese menu changed to include olive oil, fresh bread and Baklava, a famous dessert. From the French empire, they included many of their famous patisseries.
I was fascinated by the decor in the hotel which had a Lebanese feel to it. The ambiance was fantastic and perfect for a chilled out evening. The staff were very friendly and co-operative and made our family feel welcome there. It was great to know that at 12th Main restaurant in Grand Mercure Bangalore hotel, the Mezze (Menu) included exotic salads like tabbouleh and fattoush with the famous hummus dip. The main dishes included stews or Yakhnehs which can be enjoyed by everyone within the family. One of my favorites was the grilled Prawns as you can see from the picture below..
Starters included Arnabit Makhali(Fried Cauliflower), Mucver (Zucchini fritters) for vegetarians and Lamb Kibbeh(Mutton Kebabs) and Sheesh Touk (Tender chicken pieces with tri peppers marinated in Lebanese spices) for non-vegetarians. My personal favorite though was Chicken shawerma from live counter. Shawema, as you know, is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit.
The salads included Fattoush (Fattoush is a Levantine bread salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables), Tabbouleh Salad(Chopped Parsley, Tomatoes and Burgul Wheat and herb salad), Hummus(Chickpeas, garlic, tahini and olive oil) and Babaganoush(Cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings). My personal favorite was Babaganoush.
In main course, one of my favorites was Koosa charp or the Stuffed Zucchini as you can see in the picture below. Other mains included Dijaj m'quali (Moroccan style chicken), Batenjen ablama(stuffed eggplant with lamb), Samak hara (Lebanese Chili Fish) for non-vegetarians and Batata hara (spicy potatoes), Bamia bil zayt (Okra stew with tomatoes and garlic) and Makhloota (Lebanese stew of mixed beans) for vegetarians. The taste was unique as Executive Chef David ensured the authenticity of the Lebanese food was maintained.
Desserts included Baklava ( Phyllo dough stacked with honey and nuts), Maamoul bil joze(Semolina tart filled with walnuts), Riz bil haleeb(Lebanese rice pudding), Knafi ( Sweet Cheese Pastry) and Moulahbia(Milk Pudding).
One more interesting thing I learnt about Lebanese cuisine and culture is as follows. The Lebanese people have also thought of a way to eat without the use of cutlery like Indians. Their staple diet includes their famous flat bread which can be stuffed with a variety of side dishes and enjoyed. Just like Indian Cuisine which is best enjoyed by eating with hands, The Lebanese food can similarly be enjoyed.
Price : Rs.999 + Taxes
Beverage : Traditional Lebanese liqueur Arak and wine
Timing : 7.00 – 11.00 pm
Venue : 12th Main Restaurant
Date : August 1st to August 10th
Grand Mercure Bangalore, 12th Main, 3rd Block, Koramangala, Bangalore- 560034
Contact for reservations-91-80-4512 1212
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