Lebanese Point — Restaurant in Delhi

Lebanese cuisine (Arabic: المطبخ اللبناني‎) is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.13

Well-known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried balls or patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods.5 An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, tahini, lemon juice, and garlic, typically eaten with flatbread.79]

A well-known dessert is baklava, which is made of layered filo (thinly rolled pastry) filled with nuts and steeped in date syrup or honey.[10] Some desserts are specifically prepared on special occasions; for example, meghli (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family. Lebanese cuisine has ancient roots and is part of the cuisine of the Levant. Many dishes in Lebanese cuisine can be traced back thousands of years to eras of Roman, Greek, Persian, Neo-Babylonian, Byzantine, Arab, Egyptian, and Phoenician rule.[16

In the last 500 years, Lebanese cuisine has been influenced by the different foreign civilizations that held power. From 1516 to 1918, the Ottoman Turks controlled Lebanon and introduced a variety of foods that have become staples in the Lebanese diet, such as cooking with lamb.

After the Ottomans were defeated in World War I (1914–1918), France took control of Lebanon until 1943, when the country achieved its independence. The French introduced foods such as flan, a caramel custard dessert dating back to the 16th century AD, eclairs, french fries and...

Great expectations destroyed at the place with a fake lebanese shawarma.

I saw them putting cabbage in the shawarma. I asked them if they don’t add lettuce instead, and they said no. I saw them adding mayo, so I asked them to add hummus (as it is originally supposed to be) in my shawarma. The heated up the pita bread too much that it became thickly crusty. In the end, the taste didn’t improve much.

I could see the entire staff profusely sweating inside. Pretty sure we are getting sweat as a secret ingredient in their recipes. There is no dine-in space. So we had to sit amidst mud-puddles under a tree with drooling stray dogs to have the shawarma.

Also i had to wait 90mins for the shawarma. The shopkeeper started with 20mins, and then another 20mins, and then another and another, till it became an hour and half when i got my shawarma.

Totally...

I have been there just once... It's near the pvr cinema hall and is a very small outlet with a little sitting place... Being a fan of shawarma I ordered a shawarma... must say shawarma was really very tasty and very much as I had expected.. Dint taste other items dat it offers but only shawarma... Nd must say it is a good joint for eating ur fav shawarma..

Though it's a little dirty place with few tables and chairs that you initially cringe to eat here. But once you eat shawarma here you actually don't regret eating here. And also it's very cheap and light on pocket.

My overall score card for this restaurant Quantity of food - 3/5 Quality of food-3.5/ Taste of food-4/5 Service-3/5 Ambience-1.5/5 Value for...