Dehradun, Aug. 10 -- Culinary Chronicles

The savour for Middle Eastern cuisine goes back to the memory lane of our days in the United Nations - stationed at a plateau called Asmara where the diverse cultural company of the colleagues provided a wide exposure to various methods of cooking from the basic ingredients.

Some cuisines captured a lifelong place in the heart. Lebanese was one of them!

Kebabs were quite distinct from our Indian ones and so were the Falafel from the modest Tikkis. Roti was replaced by Khubz and Pita while Chich Taouk overpowered the Tandoori Chicken. Hummus and Baba Ganoush were elementary with all meals. Chawarma, Baklava, Kibbeh, Fattoush and the list is just endless of the food that can tickle the taste buds ...