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Of many tastes
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A Turkish food festival proves the heterogeneity of the country’s cuisine
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Delights From Turkey
Turkish food and the first thing that comes to mind is baklava. But an ongoing festival at Machan, at The Taj Mahal Hotel, proved that there is more to Turkish delicacies than the familiar dessert.
Chef Halil Yilmaz, Executive Chef of Aktif Metropolitan Hotel, Ankara and Chef Yakup Caliskan of Swissotel, Ankara, bring their regional specialities to the table, till Monday.
The menu brings together different regions of the country. Chef Yakup explains that each region has its own dishes and styleof cooking. The cuisine is heterogeneous as it is influenced by European, Mediterranean and Asian cultures. The south-east regionof Adana, for example, is known for kababs. In the western parts, olives and olive oil are used in abundance.
The cuisine of the Aegean area is more Mediterranean, with a generous use of herbs and fish.
Providing a buffet during lunch and an ala-cart menu for dinner, there is plenty to choose from. A white bean salad is a smart way to begin a meal. Garnished with raw onions, it is light and healthy.
There are also coban salata, a shepherd’s salad of tomato, cucumber and green pepper with lemon olive oil dressing.
Islim kebap is like a kabab in a fine tomato curry. But it is not like usual kababs, since it is made in a pan and not in a grill. From the pan it is then cooked in an oven. It is tasty but not outstanding. Chef Yakup’s preferred dish is kababs.
He says, “It is not easy. One has to be so careful about the flavour and fragrance.” A seafood casserole is a pungent mix of prawns and calamari marinated in plenty of onion and garlic. The seafood taste remains intact over the zest of the spices. A salmon roll is chunks of the fish stuffed with tenderloin and deep fried. The fish and meat make an interesting combination. The steamed artichoke salad is comforting and not boring. It has a light taste and goes well with the carrots. Pilav, cooked in butter and with spices, tastes of home pulao.
Different desserts
The desserts are proof of the variety of Turkish cuisine. The kabak tatlisi, sweetened pumpkin is from the Aegean. The poached pear cooked in sugar and red wine evokes European preferences. And Asian influences are evident in the burfi-like desert.
There is raki for those wanting to try the traditional Turkish drink. Made from different fruits, it is usually anis flavoured.
Chef Yakup warns that it must be drunk and not smelt, as it is too strong to be smelt. When mixed with water it turns milky white, giving it the name, “lion’s milk”.
A meal for two will cost Rs.1500 plus taxes.
NANDINI NAIR
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