Restaurant India News: Mabruk at Sahara Star Reopens with Elevated Lebanese Dining Experience

Hotel Sahara Star has unveiled a renewed version of its Lebanese specialty restaurant, Mabruk, as hospitality operators increasingly invest in experience-driven dining formats that combine authentic cuisine with immersive environments.

The revamped restaurant reflects the growing emphasis on destination dining within the hospitality sector, where ambience, storytelling, and curated menus are becoming key differentiators alongside food quality. Mabruk, which has long been associated with Lebanese cuisine at the Mumbai-based hotel, now returns with redesigned interiors and an updated menu rooted in Middle Eastern culinary traditions.

The 70-cover restaurant has undergone a transformation inspired by Arabic design influences, featuring archways, mosaic detailing, lantern-style lighting, handcrafted motifs, and layered textures. The redesigned space also offers views of Sahara Star's tropical lagoon, reinforcing the trend of creating distinctive dining environments within hotel properties.

The relaunch also introduces a refreshed menu that balances traditional Lebanese offerings with contemporary additions. New dishes include Jarjeer Salad, Root Harra, and Asparagus Baklava, while established preparations such as Maqaneq have been reinterpreted for evolving consumer preferences. Desserts like Umm Ali continue to feature as part of the restaurant's offering.

Romie Dutt, Executive Director of Hotel Sahara Star and Aamby Valley City, said, "Mabruk has always been a celebration of authentic Lebanese cuisine and warm hospitality. With this relaunch, we are introducing a more immersive Arabic-inspired ambience that beautifully complements the restaurant's rich culinary heritage. We look forward to welcoming guests to experience Mabruk in its new avatar."

The restaurant continues to be led by Chef Jihad El Chami, also known as "Chef Mabruk," who has headed the Mabruk kitchen for the last 19 years. With over three decades of culinary experience across Lebanon and the Gulf countries, Chef Jihad has played a key role in preserving the authenticity of Lebanese cuisine while adapting select offerings to suit local dietary requirements, including Jain preferences.

Chef Jihad El Shami said, "Lebanese cuisine is all about simplicity, generosity, and soulful flavours. With this new menu, we wanted to preserve the authenticity of traditional recipes while presenting them in a way that resonates with today's diners. Every dish has a story, and we want our guests to experience the warmth and heritage of Lebanese culture through every bite."

Among the menu highlights are the Hummus Platter featuring multiple variations, Hummus Bil Laham topped with minced lamb and pine nuts, Pumpkin Kibbeh, Meshwi Mishakkal mixed grill platters, D'Jaj Meshwi with Avocado Salad, Jawaneh D'Jaj Bil Kozbara, Laham Khashkhash, and Spiced Squids prepared with sumac and cumin. The beverage menu includes offerings such as Saffron Negroni, Ice Spice, Tropical Heat, Nuts & Cheese, and Green Mirage, drawing inspiration from regional ingredients and flavour profiles associated with the Middle East.

Mabruk's relaunch reflects a broader shift towards experience-led restaurant concepts within hotels, where cultural authenticity, menu innovation, and immersive design are being leveraged to strengthen guest engagement and drive repeat visits in an increasingly competitive dining landscape.