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HindustanTimes Sat,02 Aug 2014

Turkish cuisine anyone?

Subuhi Parvez, Hindustantimes.com  New Delhi, March 22, 2013
First Published: 19:22 IST(22/3/2013) | Last Updated: 13:05 IST(24/3/2013)

A food festival is difficult to skip. Recently I found myself at Turkish Food Festival organised in the Capital. Exotic and authentic delicacies straight from Turkey are available at Hyatt Regency, New Delhi as a part of the festival.

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Shawarma, which is a hot favourite in India, is being lapped up like nothing else. It's prepared with lesser spice perhaps to suit Turkish palate. It wins accolades here nonetheless.

Chef Serdar Koca from Turkey at Turkish Food Festival

Chef Mehmet Unler confirmed my suspicion. When I asked him if Indian taste was taken into account, he said: "No, it wasn't because I wanted to keep it as authentic as I could. I wanted to bring true flavour of Turkey".

There can be only one purpose of an event like this - promoting Turkish culture in India. And what better way to spread cheer than with via food?

The Ambassador of Turkey, Dr. Burak Akcapar, said that there is deep interest in Turkey and its culture and culinary acumen. "We already have a very good restaurant in Delhi, but people are curious to know more about Turkish life, cuisine and culture."

Four chefs flew down from Turkey to pull some magic from their cooking hats. And magic is what they pulled. The Ambassador feels the love for food is something which is common in both countries and he wanted as authentic an experience as possible for foodies.

A week long festival has been organised by The Embassy of the Republic of Turkey in association with Turkish Airlines.

Chef Sanjay,Chef Serdar Koca,Chef Ramazan Sekerci,Chef Koray Turk,Chef Amit Das,Chef Mehmet Unler at the Turkish Food Festival

Main delights:
Lamb shawarma
Kebab
Chicken doner kebab
Farmer kebab (Ciftlik Kebap)
Turkish style fish (Bogaz Usulu Balik)

Desserts
Firin Sutlac
Kemal Pasa
Gullag
Cevizli Baklava
Lokma

Event: Turkish Food Festival
Where: Hyatt Regency, New Delhi
When: Until March 24


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