The placing becomes best at the Ministry of Food. Turkey flags hung from the partitions and food stations, while tunes from the Turkish long-necked flute, baglama saz, performed inside the history. We had been at Hilton Bangalore Embassy Golflinks to revel in the Afiyet Olsun (meaning bon appétit) Turkish Food Festiva.
Curated using chef de partie Sedat Hamarat from Conrad Istanbul Bosphorus, the spread showcases the satisfaction of Turkish cuisine — kebabs, salads, mezze, bread, and soups. We started our meal with the Kisir (Bulgur Salad). The Kisir, made with cracked and parboiled wheat, marinated with lime and red chili, and topped with mint, furnished the suitable beginning for an elaborate dinner. The citrusy and clean flavors have been ideal for a beautiful and cozy evening.
We then sampled the Ezogelin Soup — a staple in Turkey made with bulgur and crimson lentils. The thick and warm broth was in the whole comparison to the salad. The lentils and bulgur have been cooked to perfection, making the texture easy. From the kebabs, we attempted the signature chook Turkish Kebab. This turned into a palate pleaser with its juiciness, and the trace of smokiness went well with yogurt marination. We paired this with flatbread, and the combination changed into apt.
We attempted the Lamb Papaz Yahni from the mains. A lamb stew cooked with onions, spring onions, carrots, and herbs became greater like consolation meals. Although the spices used have been restrained, the herbs added flavor to the clean stew. The mutton turned into cooked nicely and turned into falling off the bones. It paired beautifully with pita bread too. From the vegetarian dishes, we propose the Vegetable Turlu — a stew cooked with beaten potatoes, scallions, eggplant, beans, and carrots. The mild flavors of the Turkish spices made this successful. However, the spotlight of our dinner turned into the Turkish Pide — an oval flatbread filled with minced lamb and topped with melted cheese. It is usually referred to as the Turkish Pizza. This is an ought to attempt.
A meal competition could be incomplete without an elaborate dessert menu, and Afiyet Olsun is going beyond expectancies to provide various actual desserts. From the unfold, we attempted the Tahini Halva and the Cherry Pudding. The Tahini Halva, made with ground tahini, butter, flour, and sugar, changed into scrumptious. The cherry pudding, with its grainy texture and clean cherry flavor, also became interesting. With a mixture of right Turkish dishes and a medley of flavors, Afiyet Olsun is well worth an attempt.