A Lebanese Extravaganza At Shangri-La's Tamra

Shangri-La Eros’ very own Tamra recently hosted a Lebanese foof pop-up that took people on a gastronomic joy ride. The exclusive event at Tamra was led by Ammar Molki, executive chef of the Bengaluru-based Maffei Kitchen. With a career that spans over two decades and a knack for innovative cooking, Chef Molki brought his expertise in Lebanese and Moroccan cuisine to give our taste buds an experience of a lifetime.

Ammar Molki, Executive Chef, Maffei Kitchen, Bengaluru

Chef Molki curated the menu especially for this occasion to showcase a variety of dishes such as the Fattoush, Mutabal, Shish Tawook, Grilled Boneless Chicken, Adana Kebab and Lebanese Grilled Chicken Wings.

What was fascinating apart from the delicious food, of course, was the chef’s candid and jolly nature. Chef Molki was witty with words, quick on his feet and gave off tons of positive energy, qualities that also make a great entertainer.

The menu reflected his experience, expertise and his culinary IQ, to say the least. Blending traditional Lebanese culinary style with modern cooking techniques showed his prowess as a master of his realm. The dining experience, needless to say, was nothing less than remarkable.

My arrival at the event was anything but smooth. I was running late and was completely drenched in the unpredictable Delhi rains. It goes without saying that all the things I read about Lebanese cuisine a day prior went out of the window. However, the staff did a great job of making me feel comfortable. A cup of black coffee and I was ready to soak in the Lebanese goodness that lay ahead of me.

A quick tour of the food items led by Chef Molki himself helped me understand what the menu looked like and with the intention it was curated with. Hailing from Bengaluru’s Maffei Kitchen, Chef Ammar's presence was grander than I had thought. His methods to captivate the room and put his skills on display guaranteed a delightful visual and sensory experience.

In the words of the chef himself, he incorporated culinary styles Morrocco as well. Cooking methods from Morrocco such as grilling, boiling, and stewing helped him add a flavour-filled twist to his dishes.

While giving the tour of the dishes at the buffet, he put great emphasis on the fact that all dishes were cooked using olive oil, something that is a staple to Lebanese cooking.

The Lebanese pop-up included Fattoush, Mutabal, Shish Tawook, Grilled Boneless Chicken, Adana Kebab and Lebanese Grilled Chicken. Being a non-vegetarian as well as a Delhite (those two go hand in hand), my scepticism for vegan dishes is natural. However, to my surprise, the vegan dishes surpassed expectations in terms of flavour. Molki is a stark believer that ‘ingredients maketh the food’ and especially Lebanese food. “Serving the food is equally important,” added Molki, making it clear that attention to detail is a core part of his modus operandi.

To the layman, these words might seem routine and run of the mill but a closer look at the way Chef Molki operated at Tamra, starting from the slicing, dicing and chopping to the way the food was served on the plates,  helped me understand that each and every detail was well thought.

The pop-up came to an end with the chef and the entire entourage of guests coming into the frame for a quick photograph.