Olives? In Hommos? Never!" says chef Ali Ghadban dismissively as we marvel at our serving of the velvety dish garnished with chickpeas — its key ingredient — instead of something passe like olives. We are sitting across him tucked snuggly into the burgundy banquette inside Rue Du Liban, a new restaurant in Kala Ghoda that celebrates Levantine cuisine.

Its green walls are donned with watermarks of olive trees that boast of exquisite Arabesque brassware. The dreamy art installation behind us comprises suspended transparent olive leaves luminescent under halogen lights. In the curvy, antique wooden chairs opposite us sits Arja Shridhar, gesticulating unapologetically as she utters the words "passionate about food" one too many times.