How I found the taste for Turkish food

Atique Choudhury, founder of the popular Yum Yum Thai restaurant, explains how he discovered Turkish London and its cuisine

My first experience in Turkish cuisine was in 1980 when I was living in Newington Green. I started frequenting a restaurant called Nasreddin Hodja, which was known for its wonderful Ottoman style. Decorated as a bedouin tent, it served classic dishes such as sucuk (sausage) with tomatoes, onions, garlic and chilli baked in foil then opened up and served with bread. During the cold winters this was a wonderful dish.

 My next experience was a restaurant called Şölen, which prepares wonderful dishes such as güveç, a lamb casserole with potatoes, onions, peppers and chilli, alongside such specialities as aubergines stuffed with bulgur wheat. Another great experience was a restaurant called Cırrık, which has wonderful quale and roasted onions with pomegranate juice and olive oil, a combination of taste that you would not imagine. The next experience was a restaurant called Iznik, which serves admirable home-made Turkish dishes with excellent salads. The selection of Ottoman art and lamps creates a wonderful historical atmosphere. Sarıyer Balık is a great sea restaurant that opens till late and it serves hamsi (anchovies) and levrek (sea bass) and wonderful seafood starters. The immaculate dishes deliver all the true fresh taste of the sea.