Phone: +91 9000111543
Address: Plot 17, Road 3, UBI Colony, Opposite Season Express, Banjara Hills, Hyderabad, Telangana, India
Time: 12:30 PM – 3 PM, 7 PM – 11 PM
Meals for two: Rs. 1,000
Cuisines: Lebanese, Turkish
Facilities: Indoor Seating
The term Levant was historically used to denote a large area in and around Eastern Mediterranean coastal lands, which was once mysterious and unknown to the West. Countries like Turkey, Lebanon, Jordan and Syria came under this zone. True to it’s name, The Levant has carved a niche for itself with its authentic Mediterranean fare with an emphasis on Lebanese and Turkish cuisines.
Levant Restaurant, Banjara Hills, Hyderabad: Decor
The restaurant is has a seating capacity for 50 people and boasts of interiors, which are modern yet trendy that exude a touch of class. Though the ambience doesn’t exactly spell Mediterranean per se, it does capture the essence of the region. A wide range of comfortable seating options are available, and I liked the high table and chairs at the center of the restaurant, which gives a majestic view of the whole place.
The dazzling floor and the warm light emitting from the hanging lantern pendants give a cozy feel to the interiors, and the mesmerizing wall patterns with an ancient Mediterranean map is quite captivating.
On arrival, one is welcomed with a cucumber and onion cream soup, which is lukewarm and smooth. I noticed a few customers asking for second helpings as well. I started off with my favorite Levantine dip – hummus with pita bread, mashed chickpeas blended with olive oil, tahini, garlic, salt and a dash of lemon; flavors were smooth and apt.
Tried the lahm majoun, which is also known as Lebanese pizza – a thin crust pizza topped with minced meat, bell peppers and spices. It was different and had the perfect meaty taste. Then came the burj dajaj, a grilled chicken skewer. The well marinated boneless chicken was grilled to perfection. One can also try hummus bil dajaj, Levant mashawi mushakal, lahm manakeesh and more.
For the mains, I tried the lahm zarb – it had a very faint aroma coming from the flavored rice, topped with well cooked pieces of lamb. It’s a visual treat and an interesting flambe dish.
I signed off with their signature dessert cheese kunafa, the crunchy shredded semolina dough, filled with gooey mozzarella, which is a treat for the palate.