This October, TheStyle.World stepped into the aromatic world of the Tales of the Levant food festival for an exquisite review at Four Seasons Hotel Bengaluru, and what awaited us was nothing short of an exquisite culinary voyage across the Eastern Mediterranean. Held at CUR8, the hotel’s modern dining area, the festival gathered the spirit of Lebanon, Jordan, Syria, Egypt, Turkey, and more — every dish made with authenticity, artistry, and love.
Leading this gastronomic celebration was Chef Mohammad Sameer Al-Shariah, Chef de Cuisine at Four Seasons Hotel Amman, Jordan. With over a decade of experience mastering Levantine flavours, Chef Shariah presented a menu that was both rooted in tradition and elevated with contemporary finesse. From the first glance of the lavish mezze spread to the final spoonful of dessert, it was a celebration of warmth, culture, and storytelling through food.
The night started with a tempting array of cold and hot mezze — a proper testament to the Levant’s festive dining culture. Fatteh Freekeh, Chicken Liver, Batata Harra, Kashkakat Labaneh, Muhammara, Eggplant Mutabbal, Fattoush, and Tabbouleh were the dishes that proved the richness and variety of the cuisine.
Each dish was a lesson in opposites — smoky and sour, rich and revitalizing, heavy and light. The Muhammara, with roasted red pepper and walnut as its base, was a highlight, complemented just right by warm, freshly baked pita. The Batata Harra, garlicky and fiery potato, delivered a kick of heat, but the Fattoush and Tabbouleh provided a fresh, citrusy zing which cut into the richer flavors.
The grill counters, falafel fryers, and live shawarma stations lent an air of drama to the night, where warm spices and sizzling meats wafted in the air. The main highlight of the night, though, was the Lamb Chops — delicate, juicy, and marinated with a very subtle combination of herbs and sumac. Every bite had the smoky flavor of the grill and the heartful seasoning of Levantine kitchens.
Dessert was an appropriate finale to this banquet — a rich array of Baklava, Kunafa, and Pistachio Basbousa, stacked with sweetness and texture that lingered long after dinner was finished.
Aside from the cuisine, Tales of the Levant really excelled at its multi-sensory experience. The festival went beyond gastronomy, with Arabic calligraphy classes, kitchen workshops by Chef Shariah, and a kids’ zone bursting with artistic activities inspired by culture. Earthy decor, lantern-lighted areas, and melodious Arabic music created an atmosphere that was akin to a Beirut or Amman evening — warm, inviting, and charged with energy.
As part of its collaboration with local Middle Eastern communities and embassies, the event also highlighted a respectful message — promoting sustainability and zero-waste cooking, in keeping with the responsible luxury that Four Seasons embodies.
Tales of the Levant is not just a gastronomic feast; it’s a cultural narrative expressed in aroma, in texture, in taste — a narrative that invites visitors to slow down, to relish, to partake in the stories behind every bite. For those yearning for an upscale yet genuine dining experience, this gastronomic journey across the Levant at Four Seasons Hotel Bengaluru is a must-do.
Step into the enchanting world of Tales of the Levant at Four Seasons Hotel Bengaluru, where from 3rd to 12th October 2025, CUR8 transforms into a vibrant celebration of Eastern Mediterranean cuisine. From aromatic mezze and smoky lamb chops to sweet baklava and kunafa, every dish tells a story, all crafted under the expert guidance of Chef Mohammad Sameer Al-Shariah from Four Seasons Amman. Join us for this immersive culinary journey and experience culture, craftsmanship, and connection — to reserve your table, call +91 761 914 6004 today.
