<p>Byblos’, the Lebanese restaurant on 100 Feet Road, Indiranagar, has gained a lot of popularity among the foodies of the City. The place has a great ambience and serves authentic and lipsmacking Lebanese food. Its head chef Ammar Al Molki is pleased with the way the City has responded to his offerings. “Being a chef is definitely not an easy job. But I enjoy every minute of it,” he says. </p>.<p><br />Having been in the food business for the last 25 years, he has run a restaurant and also worked in Lebanon and the Middle East. What are the challenges that he faces on the job? “Heading a restaurant like Byblos is tougher than it seems. Managing the needs of various customers with different temperaments is a big challenge indeed,” he answers. <br /><br />Ask him about his typical day at work and he says, “I start my day by checking the restaurant’s reports and then getting into the kitchen. Even when I am working on the food, I make it a point to go out every now and then and interact with my customers. On a daily basis, I like to get their feedback on the food as well as the service so that I can see what are the areas that I can improve on.” <br /><br />The chef feels that Lebanese cuisine, which is a much sought-after one these days, is extremely healthy. “Its main ingredient is olive oil and also most Lebanese dishes are grilled or roasted rather than being fried. So it helps people stay fit and avoid other health issues. It is cholesterol and fat-free and a great option for those who are health-conscious,” he explains. <br /><br />However, the chef enjoys indulging himself in not just Lebanese but all kinds of cuisines. “Whenever I am free, I like to go out and explore the City and eat some of the non-spicy Indian food as too much spice bothers me,” he says. “As a fitness freak, I also exercise and work out in my free time,” he adds.<br /><br />Chef Ammar’s experience in Bengaluru has been wonderful so far. “When I was offered this job, I was so excited at the opportunity to work in the much talked about Garden City and the experience has been amazing. Bengaluru is a melting pot of global cuisines and it has been an incredibly enriching experience to live here. I enjoy learning more about the Indian people and culture,” he quips. <br /><br />One of his fondest memories in India was his visit to the Taj Mahal. “I was grateful to have had the opportunity to visit Agra and see the famous Taj Mahal. I had actually gone to the capital of India — New Delhi and while I was there, I took the opportunity to go to Agra. It was a very interesting and a wonderful experience,” he signs off.<br /><br /></p>
<p>Byblos’, the Lebanese restaurant on 100 Feet Road, Indiranagar, has gained a lot of popularity among the foodies of the City. The place has a great ambience and serves authentic and lipsmacking Lebanese food. Its head chef Ammar Al Molki is pleased with the way the City has responded to his offerings. “Being a chef is definitely not an easy job. But I enjoy every minute of it,” he says. </p>.<p><br />Having been in the food business for the last 25 years, he has run a restaurant and also worked in Lebanon and the Middle East. What are the challenges that he faces on the job? “Heading a restaurant like Byblos is tougher than it seems. Managing the needs of various customers with different temperaments is a big challenge indeed,” he answers. <br /><br />Ask him about his typical day at work and he says, “I start my day by checking the restaurant’s reports and then getting into the kitchen. Even when I am working on the food, I make it a point to go out every now and then and interact with my customers. On a daily basis, I like to get their feedback on the food as well as the service so that I can see what are the areas that I can improve on.” <br /><br />The chef feels that Lebanese cuisine, which is a much sought-after one these days, is extremely healthy. “Its main ingredient is olive oil and also most Lebanese dishes are grilled or roasted rather than being fried. So it helps people stay fit and avoid other health issues. It is cholesterol and fat-free and a great option for those who are health-conscious,” he explains. <br /><br />However, the chef enjoys indulging himself in not just Lebanese but all kinds of cuisines. “Whenever I am free, I like to go out and explore the City and eat some of the non-spicy Indian food as too much spice bothers me,” he says. “As a fitness freak, I also exercise and work out in my free time,” he adds.<br /><br />Chef Ammar’s experience in Bengaluru has been wonderful so far. “When I was offered this job, I was so excited at the opportunity to work in the much talked about Garden City and the experience has been amazing. Bengaluru is a melting pot of global cuisines and it has been an incredibly enriching experience to live here. I enjoy learning more about the Indian people and culture,” he quips. <br /><br />One of his fondest memories in India was his visit to the Taj Mahal. “I was grateful to have had the opportunity to visit Agra and see the famous Taj Mahal. I had actually gone to the capital of India — New Delhi and while I was there, I took the opportunity to go to Agra. It was a very interesting and a wonderful experience,” he signs off.<br /><br /></p>