-Ciragan Palace cooks big names at Turkish Food Festival
ISLAMABAD: Turkish Ambassador to Pakistan Ihsan Mustafa Yurdakul on Thursday inaugurated the Turkish Food Festival at a press convention where guests could meet the renowned chefs of Çırağan Palace Kempinski, Istanbul, with a quote from a well-known Turkish novelist equating Turkish food to civilization in itself.
As part of its cultural international relations projects, Serena Hotels has invited Serdar Angel, Sous Chef, Davut Kutlugun, Chef de Partie, and Servet Kanat and Pastry Chef de Partie, to carry the flavors of Istanbul to Islamabad. The 8-day festival will be held at Zamana Restaurant, and a fortunate draw might be held on the closing day of the pageant, i.E. November 1, for 2 return tickets for Istanbul and a nighttime stay at the Çırağan Palace.
The Turkish Embassy has additionally organized a waiver of the Turkish Visa software provider fees from Gerry’s International. As huge as food is in Pakistan, it is also a vital part of the Turkish lifestyle. Influences and interactions among Turkey’s cuisines and a fusion of Asian and European cuisines are reflected in the Turkish delicacies, which use quite a few greens, meat (in general, lamb and pork), cereals, and yogurt.
Ambassador Yurdakul said, “Firstly, I would love to thank our chefs and musicians who came from all over Turkey to share their lifestyle among our Pakistani brothers and to Serena Hotel for helping with such an occasion here in Islamabad. Turkish delicacies, fashioned by using the intermingling of peoples, are a geography-oriented scrumptious kitchen. When the Turks migrated from Central Asia towards Anatolia, they delivered the elements and practices they picked up along the way, consisting of the food and way of life.
Moreover, the ambassador advised that the Seljuk and Ottomans’ empire characteristics have contributed to Turkish Cuisine’s diversity. Turkish cuisine is one of the highest-quality internationally. So, I am sure that people who come to Serena Hotel this week will experience the meals,” he stated.
Islamabad Serena Hotel General Manager (GM) Mr. Michele Galopin stated, “Serena is overjoyed to welcome back sous chef, Serdar Öngel, chef de partie, Davut Kutlugün, and pastry chef de partie and chocolatier, Servet Kanat, who is responsible for much of the exceptional food at the Çirağan Palace Kempinski in Istanbul.”
“Serena Hotels is overjoyed that you can give our visitors the possibility to revel in precise elements of other cultures and countries. We collaborate with diplomatic missions to effectively behavior such festivals. We’re privileged to collaborate with the Embassy of Turkey and the spellbinding Çırağan Palace to transport the flavors of Istanbul to Islamabad,” he delivered.
Dating back to the seventeenth century, the best Ottoman imperial palace and hotel on the Bosphorus, Çırağan Palace Kempinski Istanbul, is precise in its incredible style, incredible place, fascinating view, and hotel ambiance. It is also famous for its amazing hospitality and the wealth of restaurants, from the traditional Ottoman eating enjoyed at the Tuğra Restaurant, to the delicious comfort meals and regional specialties of the Laledan Restaurant.
Did you understand that the Turkish lifestyle is one of the few cultures worldwide in which it is most effective to consider hospitality when the host pays for the meal? In truth, the idea of guests paying or even splitting the invoice is unknown and unacceptable. The only way to repay the host is to treat him some another day. This hospitable subculture remains conventional in Turkish restaurants around the arena.
Turkish Restaurants:
The Food
Turkey has many cuisines and food specialties that make up the tasty menus at the various Turkish eating places in numerous areas. Although the local meals and flavors are usually combined into cooking, a fashionable Turkish menu would encompass the following dishes below each sub-class:
Beverages:
The drinks would include a variety of alcoholic to non-alcoholic drinks. Alcohol is widely consumed by using Islam’s followers, and Turkish restaurants serve alcohol and their domestic blended Turkish wine and lager. The conventional beverage flavored using anise, referred to as Raki, is likewise a famous tourist preference. For non-alcoholic beverages, those restaurants offer Aryan, a milk drink together with kefir seeds, and Boza, which is a water-primarily based cinnamon-flavored winter drink.
