Lebanese Catering in Gurgaon: A kitchen that only cooks Lebanese, live shawarma and a full mezze spread at your event

A bright, egg-thickened chicken broth shimmers with a golden, citrus-scented sheen, tender shredded chicken floating in the lemony warmth. Each spoonful is light yet deeply savory, the lemon's acidity lifting the rich chicken stock into something ethereal and restorative.

Smoky, cracked green freekeh swims in a fragrant chicken broth, each grain chewy and nutty with the taste of roasted young wheat. The soup is thick and rustic, scented with cinnamon and caraway, the freekeh releasing an ancient, smoky perfume with every steaming spoonful.

A velvety purée of red lentils glows amber in the bowl, a drizzle of olive oil and a squeeze of lemon creating bright, swirling patterns on the surface. Each spoonful is silky and warming, the cumin-scented broth carrying the gentle earthiness of slow-cooked legumes.

Velvety chickpea purée swirls into a smooth, ivory pool on the plate, a generous well of golden olive oil shimmering in its center. A dusting of paprika blooms like rust across the surface, while each scoop releases the quiet, earthy perfume of raw tahini and lemon.

Velvet chickpea whip so smooth it holds a perfect swirl, the olive oil pooling emerald-green in the center. Cold, silky, with a slow cumin warmth that blooms on the back of your tongue.

Warm, spiced lamb mince crowns a bed of silken hummus, the meat glistening with rendered fat and toasted pine nuts that scatter like golden pebbles. Each scoop of warm pita drags through the creamy base, collecting the caramelized, cumin-scented lamb in rich, heavy folds.

Chilled, salted yoghurt churned frothy and thin fills a cold glass, its surface foaming white like fresh sea spray. Each cool, tangy sip cuts through the richness of grilled meats, the salt and sour tang of cultured milk refreshing the palate like a mountain breeze.

Charred eggplant flesh collapses into the bowl, smoky and silken, swirled with tahini that pools in golden rivers. Each scoop carries the hiss of open flame and a bright crack of raw garlic.

An extra-silky hummus whipped to cloud-like smoothness gleams under a pool of green herb oil and toasted pine nuts that crackle between the teeth. The tahini is dialed up bold, each bite carrying a deep, nutty bitterness balanced by a sharp squeeze of fresh lemon.

Whole fava beans are dressed in a generous pour of tahini, lemon juice, and garlic, each bean bursting with a soft, starchy pop when pressed. The tahini clings to the beans like pale velvet, its bitter sesame depth grounded by the sharp, citrusy dressing.

Wilted dandelion greens, dark and glossy with olive oil, are topped with a mountain of caramelized onions that glisten like amber silk. The greens offer a pleasant, earthy bitterness against the onions' deep, jammy sweetness, each bite a study in rustic Lebanese simplicity.

Warm pitta tears apart with a soft pull, steam escaping from the pocket, ready to drag through ice-cold hummus. The contrast of hot pillowy bread against cool silken dip is everything.

Cracked open, the golden crust gives way to a vivid green center studded with herbs, steam curling upward. The outside crackles, the inside crumbles soft and warm on your tongue.

Pita bread stuffed with spiced lamb kofta is grilled until the bread chars and crisps, the meat juices soaking into the warm, toasted pockets. Each wedge crunches then yields, the lamb inside fragrant with parsley, onion, and a haze of seven-spice warmth.

Cauliflower florets fried to a shattering golden crust rest on a bed of tahini sauce, each piece as crispy as a fritter and light as air. The tahini coats the hot cauliflower in cool, sesame-scented ribbons, a squeeze of lemon brightening every crunchy, earthy bite.

Cubed potatoes fried to a shattering golden crust are tossed with garlic, coriander, and a flash of red chilli that clings to every crispy edge. The potatoes crunch with authority, their soft, fluffy interiors releasing steam scented with fresh cilantro and lemon zest.

Shattering phyllo tubes crack at first bite, the golden flakes scattering as molten cheese oozes out in slow white ribbons. Herb-flecked, steaming, pulled apart with your fingers.

Crisp falafel balls nestle beside golden fries inside a steaming pita, tahini dripping down the seam. Pickles pop with sour crunch between every warm, crunchy, saucy bite.

Piping-hot falafel with a crackling bronze shell, split open to reveal the herb-green crumb inside. Dunked into ice-cold tzatziki, the temperature shock makes every sense fire at once.

Triangular pastries pinched shut at three corners encase a filling of sautéed spinach, onions, and a bright squeeze of lemon and sumac. The dough bakes to a tender, golden shell, each triangle releasing a puff of green, tangy-sour steam when torn open.

Crack through the thin bulgur shell and spiced lamb spills out, glistening with rendered fat and toasted pine nuts. Dark, savory, the crunch of the crust against yielding meat inside.

Paper-thin slices of marinated chicken, shaved from a rotating vertical spit, cascade onto a platter in golden, crisp-edged ribbons. The meat glistens with rendered fat and vinegar-pickled turnips blush pink alongside, while a cloud of garlic toum waits to coat each piece in creamy fire.

Charred chicken cubes sizzle on the skewer, their yogurt-marinated edges blackened and blistered. Pull one off and the inside tears apart juicy and white, garlic-lemon steam rising.

Thick-cut lamb chops, their fat caps rendered to a crackling golden crisp, rest against each other in a regal stack on the plate. The meat blushes pink at the center, each bite releasing the concentrated, gamy richness of charcoal-kissed lamb scented with seven spice.

Spiced lamb mince stuffed inside flatbread presses sizzle on a screaming grill until the bread chars and the meat juices soak through in dark, fragrant patches. Each triangle crunches through to a molten, herb-packed lamb center still bubbling with rendered fat.

An abundant platter of kafta, shish taouk, lamb chops, and chicken wings arrives wreathed in charcoal smoke, each cut glistening with char marks. The meats range from tender pink to crispy-edged gold, a feast of textures and aromas that perfume the entire table.

Paper-thin meat shaved off the rotating spit, edges caramelized and curling, piled high and steaming. Garlic sauce pools around the base, pickled turnips stain everything pink.

A dozen golden falafel orbs sit in a neat row, their crackled surfaces hiding intensely green, herb-flecked interiors that steam when split open. Each ball crunches like a biscuit shell before yielding to the soft, cumin-and-coriander-scented chickpea heart within.

Hand-pressed spiced lamb sizzles over open coals, the fat rendering in tiny hissing drops that flare and smoke. Charred on the outside, the parsley-flecked center stays pink and tender.

Hand-pressed lamb kafta skewers char over open coals, their surfaces crackled and blackened while the inside stays pink and juicy. Fat drips onto the embers with a sizzling hiss, sending up fragrant smoke scented with parsley, onion, and seven Lebanese spices.

Sumac-rubbed chicken, deeply stained purple-red, rolls into taboon bread with a thick layer of caramelized onions and toasted pine nuts. Each bite is tangy and sweet, the sumac's citrusy punch cutting through the jammy onions while pine nuts add a quiet, buttery crackle.

Spit-roasted chicken, its edges lacquered and crispy, rolls into a warm markouk bread with pickles, garlic toum, and shredded cabbage. The wrap is snug and hefty, each bite a collision of crackling chicken skin, tangy pickle crunch, and the fierce, creamy punch of raw garlic sauce.

Crispy falafel patties, their emerald-green interiors steaming, are tucked into warm flatbread with tahini, pickled turnips, and fresh parsley. Each bite crunches through the golden herb crust to the soft, fragrant chickpea center, the tahini dripping in slow, pale ribbons.

Crunchy falafel wrapped tight in warm flatbread, hummus smearing against shredded vegetables as tahini drips from the bottom. Every bite crackles, then goes creamy, then bright with lemon.

Chargrilled kafta fingers, smoky and herb-flecked, tuck into soft flatbread alongside tahini, tomatoes, and a cascade of crispy onion rings. The bread softens against the warm meat while the tahini drips in slow, sesame-scented streams down the wrapped edges.

Thin-shaved lamb, its edges caramelized and crackling from the spit, rolls into a warm saj bread with tahini, pickles, and sliced tomatoes. The wrap is tight and heavy, each bite releasing the deep, cumin-cardamom fragrance of slowly rotating meat and smoky charcoal.

Spit-roasted meat rolls tight in thin bread, the garlic mayo seeping through every layer as you bite down. Crisp pickles snap against the tender, spice-crusted shavings inside.

Shattered pita chips crunch through a tumble of cold tomatoes, radish, and mint, all slicked in tangy sumac. Purple-red dressing clings to every leaf, the croutons still crisp at the edges.

Peppery rocket leaves tangle with toasted walnuts and shaved Parmesan under a drizzle of pomegranate molasses that glistens like dark syrup. Each bite snaps with the walnut's crunch, the rocket's bite softened by the sweet-sour tang of the molasses dressing.

Crumbled aged cheese coated in za'atar and Aleppo pepper mingles with diced tomatoes, onions, and a generous pour of olive oil. The tangy, pungent cheese crumbles against the cool, juicy vegetables, each forkful a sharp, herbaceous, Mediterranean bite.

Bright green parsley heaped high, studded with ruby tomato dice and pale bulgur, lemon juice pooling at the rim. Ice-cold, herb-sharp, each spoonful snaps with raw, grassy freshness.

A baked tray of bulgur-lamb crust encases a spiced lamb-and-onion filling studded with pine nuts, cut into diamond shapes that gleam with clarified butter. The top layer crunches like shortbread, giving way to the fragrant, cinnamon-laced meat filling beneath.

Layers of crispy pita shards, warm chickpeas, and shredded chicken are drenched in garlicky yoghurt and crowned with toasted pine nuts and melted butter. The pita softens beneath the yoghurt cascade while its top edges remain shattering-crisp, creating a textural symphony of crunch and cream.

Crispy pita shards soak in a warm chickpea broth beneath a thick blanket of garlicky yogurt and a sizzling crown of toasted pine nuts in browned butter. Each spoonful collapses through layers - crunch, tang, warmth, and nuttiness in a single, complex cascade.

Slow-cooked fava beans collapse into a thick, earthy stew dressed with olive oil, lemon, and garlic, the surface shimmering like burnished bronze. Each spoonful is dense and comforting, the beans yielding with a soft, creamy crush against warm, torn pita bread.

Oblong kafta patties simmer in a bubbling, cinnamon-scented tomato sauce alongside sliced potatoes that drink up the spiced, ruddy broth. The meat is tender and fragrant with parsley and onion, each spoonful of sauce thick and clinging like warm, savory velvet.

Fried kibbeh torpedoes bob in a warm, tangy yoghurt sauce thickened with egg and starch, the white broth dotted with fresh mint. The crispy shell softens slightly in the creamy bath, each spoonful delivering the warmth of cooked yoghurt and the crunch of spiced lamb.

Tender baby zucchini, hollowed and stuffed with spiced lamb and rice, simmer in a light tomato-yoghurt broth until they yield at the gentlest touch. Each cut reveals a mosaic of rice grains and fragrant meat, the broth perfumed with mint and a whisper of cinnamon.

Slow-braised lamb rests on a foundation of crispy pita, warm chickpeas, and a cascade of garlicky yoghurt crowned with toasted almonds. The assembled layers collapse together in each spoonful, the lamb's tender richness meeting the cold tang of yoghurt and the shatter of golden pita.

Layers of fried eggplant slices, silky and oil-soaked, alternate with a spiced chickpea-tomato stew in a shallow baking dish. The top layer of eggplant caramelizes to a deep amber, each forkful collapsing into a warm, smoky, cumin-scented meld of textures.

A thin, dimpled flatbread emerges from the oven wearing a fragrant coat of za'atar mixed with olive oil, its edges blistered and golden. The crust tears with a soft, satisfying pull, releasing the warm aroma of wild thyme and toasted sesame into the air.

Stretchy akkawi cheese melts into a bubbling, golden pool atop a thin dough that puffs and chars in the wood-fired oven. Each tear releases long, elastic strings of briny cheese, the bread beneath soft and pillowy, scented with the yeasty warmth of fresh baking.

Rounds of pita emerge from the oven puffed like small pillows, their interiors hollow and steaming, the crust soft and lightly browned. Tearing one open releases a warm, yeasty breath, the pocket inside perfect for filling with grilled meats and creamy dips.

Paper-thin bread stretched over a domed saj griddle blisters and puffs in seconds, emerging impossibly light and faintly charred. The bread tears like silk, its warm, wheaty aroma filling the air, each sheet so thin it's almost translucent against the light.

Fragrant basmati rice is studded with spiced ground lamb, toasted almonds, and pine nuts, each grain shimmering with cinnamon-scented butter. The nuts crackle against the soft rice, while the lamb mince adds a savory depth perfumed with allspice and warm Lebanese seven spice.

Long-grain rice tumbles out golden, threaded with toasted vermicelli noodles that crackle between your teeth. Buttery steam rises from the mound, each grain separate and glistening.

Earthy lentils and tender rice crowned with a tangle of deep-brown caramelized onions, crackling and sweet. The onions shatter on contact, their burnt-sugar aroma filling the room.

Lentils and rice cook together into a comforting, earthy pilaf crowned with a towering heap of deeply caramelized onions that crunch and shatter. The fried onion strands glisten like dark copper wire, their sweet, almost burnt edges contrasting the mild, cumin-scented grains beneath.

Long-grain rice studded with golden-toasted vermicelli noodles arrives steaming, each grain separate and glistening with a whisper of butter. The thin noodle strands crunch among the fluffy rice, adding a nutty, caramelized sweetness to the simple, aromatic pilaf.

Shredded phyllo crackles under a drench of orange-blossom syrup, the golden crust giving way to a stretchy, salty cheese center that pulls in long, molten strands. The warm, sweet-salty collision floods the palate as pistachios crunch on top like green gravel.

Small, spongy pancakes are folded around a filling of sweet cheese or crushed nuts, then fried to a golden crisp and dipped in sugar syrup. The exterior shatters with a crystalline crunch, while the soft, honeycomb interior steams with the fragrance of orange blossom.

Golden phyllo layers shatter at first bite, sending a cascade of flaky shards over crushed pistachios. Rose-scented syrup seeps between every tissue-thin sheet, sticky and perfumed and warm.

Paper-thin phyllo layers shatter in a cascade of golden flakes, revealing a dense, emerald-green pistachio filling soaked in rose-scented syrup. Each diamond-cut piece crunches, then melts, the buttery pastry dissolving on the tongue while the nuts provide a sandy, sweet resistance.

Layers of buttered phyllo, thin as whispered secrets, encase crushed walnuts drenched in a warm cinnamon-orange blossom syrup. The pastry shatters at first bite like fragile glass, the walnut filling offering a bittersweet, earthy crunch that grounds the floral sweetness.

Soft cheese-dough rolls, silky and stretchy as mozzarella, are filled with clotted cream and drizzled with rose-scented sugar syrup. Each slice reveals a white spiral of cream encased in translucent, sweet cheese, the texture yielding and the floral perfume intoxicating.

Crackling vermicelli crust shatters into the molten white cheese beneath, pulling into long, slow strings. Hot sugar syrup bubbles at the edges, the top blushing deep saffron-orange.

Pressed shortbread crumbles the instant your teeth sink in, powdered sugar dusting your lips. Inside, date paste or crushed pistachios melt warm and dense on the tongue.

A shortbread-like semolina shell stamped with intricate patterns yields with a soft crumble, revealing a dark, sticky date paste perfumed with orange blossom water. The cookie dissolves on the tongue in a buttery sigh, the dates providing a caramel-like, deeply sweet chew.