He adds, “We source everything locally - but we need pistachios from Gaziantep for proper Turkish baklava. “Baklava is a 40-layered dessert made of phyllo pastry, filled with chopped nuts and sweetened with syrup,” Sevki says, adding that it was developed in the kitchens of Topkapi Palace in İstanbul.Īfter a year of patient tweaking, he says his version tastes “almost perfect”.
Over the past one year, a combination of YouTube classes and determination, have resulted in “Ottoman’s Turkish Baklava & Kunafa,” which began as an Instagram start-up, then gathered enough steam, and confidence, to launch a store on Chennai’s most buzzy high street.
Keep it shrimple reviews how to#
There was just one catch: he had no idea how to do it. “Suddenly, I decided, I will make baklava,” he says, walking through his first store, set beside Buva House on Khader Nawaz Khan Road. When the national lockdown to slow the ongoing pandemic began in March last year, Sevki, who has been working in India for four years, realised that it would be a while before he could return to Konya, in Turkey. Sevk i Ozertugrul could not go home, so he started making baklava. Call Sadiq at 9841113001 Ottoman’s Turkish Baklava & Kunafa
“We are working on expanding our dessert menu.” For now, there is mochi ice cream and creamy, wobbly Annin tofu, a reassuringly sweet ending.Ģ8/61, VNS Vaibhav Apartment, 1st floor, 3rd Main Road, Gandhi Nagar, Adyar. “In most Japanese restaurants here, they serve only fruit at the end of the meal,” says Andrew. They have one more secret weapon: dessert. Portions are generous, and the restaurant is experimenting with a range of bento boxes to provide colour and variety.
0 kommentar(er)
