<p>A cookery demonstration of Lebanese cuisine was held at Byblos, the Lebanese restaurant, on 100 feet Road, Indira Nagar, for members of ‘Bangalore Accueil’ recently.<br /><br /></p>.<p>The demo was conducted by head chef Ammar Molki, who focussed on the preparation of various Lebanese dishes.The facilitator interacted with all the participants of the group and ensured that each one got an opportunity to assist him in the preparation of the dish. Each participant got a hands-on experience of making the dish, while the other participants watched and made notes. <br /><br />Handouts were given to each participant with the name and quantities of ingredients as a permanent record of all the recipes demonstrated. Participants were able to use this for ready reference and making of notes and later took home the same. There was also a luncheon buffet comprising 31 dishes including the dessert. <br /><br />The ladies thoroughly enjoyed the demo and the lunch buffet and said they <br />would like the chef to conduct a few more in the near future.<br /><br />To top it all, each participant was given a Shrimp Provencale dish to take home. This activity was aimed at promoting community engagement.</p>
<p>A cookery demonstration of Lebanese cuisine was held at Byblos, the Lebanese restaurant, on 100 feet Road, Indira Nagar, for members of ‘Bangalore Accueil’ recently.<br /><br /></p>.<p>The demo was conducted by head chef Ammar Molki, who focussed on the preparation of various Lebanese dishes.The facilitator interacted with all the participants of the group and ensured that each one got an opportunity to assist him in the preparation of the dish. Each participant got a hands-on experience of making the dish, while the other participants watched and made notes. <br /><br />Handouts were given to each participant with the name and quantities of ingredients as a permanent record of all the recipes demonstrated. Participants were able to use this for ready reference and making of notes and later took home the same. There was also a luncheon buffet comprising 31 dishes including the dessert. <br /><br />The ladies thoroughly enjoyed the demo and the lunch buffet and said they <br />would like the chef to conduct a few more in the near future.<br /><br />To top it all, each participant was given a Shrimp Provencale dish to take home. This activity was aimed at promoting community engagement.</p>
