Welcome to the Ottoman Cafe at Four Seasons Hotel Mumbai

Published on : Saturday, April 23, 2016

cq5dam.web.press.400.keepaspectratioFour Seasons Hotel Mumbai in collaboration with Turkish Airlines invites guests to the OTTOMAN CAFE, a specially curated Turkish pop-up restaurant helmed by chefs flown in from Four Seasons Hotel Istanbul at Sultanahmet. The special concept pop-up brings the best of the unique culinary traditions of Turkey, a country that straddles two continents, Asia and Europe across the Bosphorus Strait. Savour flavours of authentic Turkish and Mediterranean cuisine prepared with the freshest ingredients flown down from Turkey.

 

The pop-up will be launched on April 23, 2016 with a cocktail reception jointly hosted by the Hotel and the Turkish Consulate who are commemorating Turkish National Children’s Day , and Turkish Airlines who are celebrating their 10th anniversary in India.

 

Chef Yener Altunay, Chef Yalcin and Chef Ibrahim of Four Seasons Hotel Istanbul Sultanahmet will be serving a feast fit for a sultan – with traditional mezze and salads, followed by delicious handmade manti; yoghurt kebabs and chicken beyti and many other traditional favourites. Of course, one cannot forget the heavenly Turkish desserts such as homemade baklava, traditional künefe – layers of crunchy, golden kadayýf filled with unsalted cheese and sweet syrup, lemon flavored ªekerpare, sakýzlý rice pudding and more.

 

While the chefs are excited to showcase generations-old cooking techniques such as slow cooking with their signature 8 hours slow-cooked boneless lamb shank, and the importance of olive oil and simple herbs with their braised artichoke dolma, they are also keen on learning more about Indian cuisine. Chef Yener says, “As far as I’ve experienced in Turkey, Indian food is tasty, spicy and diverse. l would like to taste as much as possible while I am in this beautiful country and and l would like to learn how to cook the cuisine too. Turkish food and Indian food have many similarities. We cook a lot of vegetable dishes especially as cold starters, mince lamb kebabs, a variety of spices and wooden ovens are also used in Indian cuisine. We all want to learn how to make biryani and roti!”

 

The pop-up restaurant, which will be held at Café PRATO, the Hotel’s all day dining venue, will also showcase the experience of an authentic Turkish breakfast every morning for the duration of the promotion, as well as a lavish Turkish brunch on April 30 and May 1.

 

Source:-Four Seasons

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