The ITC Kakatiya is organising a Turkish Food Festival at its restaurant Deccan Pavilion, from 18th to 27th January. Chef Azadeh Sabouhanian has been specially flown in from Turkey to prepared specialised dishes of Turkey at the festival.
Azadeh Sabouhanian hails from Erzurum (Eastern Anatolia), and has been cooking for the last 9-10 years. Born to a Turkish mother and Persian father, she specialized in Turkish food that she learnt from her mother and then in a catering institute in Erzurum. Chef Azadeh has always kept cooking as her hobby more than a profession.
The festival is a la carte for dinner only and the items on the food menu are:
Soups Balik Corbasi (fish soup) Pirinc Domates Corbasi (rice soup with tomato) Tarhana Corbasi (lamb/tomato soup) Dawn Corbasi (potato/carrot soup)
Starters Balik Kebap (fish kabab) Mucver (fresh zucchini fritters) Adana Kebap (ground tenderloin kabab) Kuru Patlican Dolmasi (stuffed aubergine with rice)
Main Course (Non-Vegetarian) Tavuk Ile Fasulye (chicken with beans) Hanker Begendi (lamb with eggplant/cheese) Istim Sargos (steamed sea bream fish) Tavuk Tava (chicken gravy)
Main Course (Vegetarian) Yesil Mercimek Pilaki (green lentil curry) Sebzeli Guvec (kidney beans, onions and zucchini fry) Barbunya Pilaki (cranberry or white rajma stew) Vegetarian Musakka (zucchini, eggplant and capsicum fry)
Rice Istanbul Pilavi (chicken saffron rice) Domates Pilaf (tomato rice) Tavern Pilaf (ground lamb with rice) Lden Pilaf (saffron rice)
Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation. Turkish food is all about richness, olive oil and high nutrition. Turkey culinary that is served at the food festival is from various parts of Turkey ranging from Eastern Anatolia, Ankara and Istanbul.
Please contact the restaurant at 2340-0132 for further details.