"Flavours Of Turkey" food promotions by Sheraton Hyderabad Hotel in association with Consulate of Turkey was one food festival I was looking forward to eagerly. Curated by chef Osman Çavuş from turkey this was my first time experiencing traditional TURKISH cusine.
Chef Osman is a gastronomical expert and also a lecturer at a university in turkey. One can understand his expertice in the cusine by the mere fact that he is very particular about his ingredients and has carried his main ingredients like dehydrated bell peppers , dehydrated egg plant and spices from turkey . Hence one can easily vouch for the traditional TURKISH flavours.
Dips with pita bread , kebabs and desserts like baklava are very well known to the ppl in Hyderabad but chef has more in-store for us.
Karu patlican dolmasi - dehydrated brinjal stuffed with rice and spices .
Kuru biber dolmasi - dehydrated bell peppers stuffed with rice and spices.
Zeytinyugil yaprak sarma - wine leaves stuffed with rice and bulgur.
Turkish pilaf and kuru fasulye - rice with baked beans in tomato sauce.
While baklava and sultac (baked rice pudding very similar to kheer ) were my picks for the desserts.
Chef Osman has curated a rotational menu which will be part of the DINNER buffet at "FEAST" and priced at 1899/- AI . Available till 5th oct only.
Chef Osman is a gastronomical expert and also a lecturer at a university in turkey. One can understand his expertice in the cusine by the mere fact that he is very particular about his ingredients and has carried his main ingredients like dehydrated bell peppers , dehydrated egg plant and spices from turkey . Hence one can easily vouch for the traditional TURKISH flavours.
Dips with pita bread , kebabs and desserts like baklava are very well known to the ppl in Hyderabad but chef has more in-store for us.
Karu patlican dolmasi - dehydrated brinjal stuffed with rice and spices .
Kuru biber dolmasi - dehydrated bell peppers stuffed with rice and spices.
Zeytinyugil yaprak sarma - wine leaves stuffed with rice and bulgur.
Turkish pilaf and kuru fasulye - rice with baked beans in tomato sauce.
While baklava and sultac (baked rice pudding very similar to kheer ) were my picks for the desserts.
Chef Osman has curated a rotational menu which will be part of the DINNER buffet at "FEAST" and priced at 1899/- AI . Available till 5th oct only.