Mabruk

Critic´s Review

• Food: 4 / 5
• Service: 4 / 5
• Decor: 4 / 5

-By Rashmi Uday Singh

Lebanese food buffs delight near the domestic airport. Large, comfy low chairs on a wooden deck sit below the world's largest, pillarless dome and overlook the lagoon area. Hotel Sahara Star's Lebanese chef cooks up authentic fare. Ask for Imam Bayaldi (meaning the Imamrnfainted with delight), an aubergine dish full of flavour. Try the Shish Taouk and Kingfish Souvlaki marinated with oregano; and Lemon Zest with White Wine are good but the Hummus, Muhammara, Baba Ghanoush, Tabbouleh from the cold mezze just pass muster. Some of the recommended dishes here are their Seafood Platter (prawns, Hamour fish, Lobster and Kingfish), Kebab-e-Mahi (grilled Hamour fish), Algerian Cous-Cous, Manaeesh Bil Dajaj (a Lebanese pizza topped with zatar, cheese and chicken) and the Lebanese coffee and tea. Pass on the stodgy Kunafa (wheat pastry with mascarpone and honey rose sauce) in favour of the Mabruk Ice Cream (prepared in-house with fresh Arabian dates). If you haven't visited in a while, expect higher prices, smaller portions and at least a 15 per cent increase in prices on the weekends. Lemon Mawar drink and an on-the-hour laser (8pm to 9pm) show delight. In addition, from Wednesdays through Saturdays, they have live music (playing on the Rabab and Xambi). The menu offers authentic and unusual dishes, and is open only for dinner.