“We Don’t Need To Indianize Turkish Dishes, Flavours Are Similar Yet Different”

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Ambassador of Turkey to India, Skir Ozkan Torunlar, who inaugurated the ‘Turkish Cullinary Delights’, an on-going Turkish food festival at Hyatt Regency Gurgaon in association with Turkish Airlines, shared the various initiatives being taken to make the native dishes popular amongst Indians.

Ozler Guler, General Manager, North & Eastern India, Turkish Airlines (L) looks on as Sakir Ozkan Torunlar, Ambassador of Turkey to India (R) inaugurates the festival.

“Well, I always say that the best Turkish restaurant is at the ambassador’s house (smiles). We are trying to take advantage of occasions especially hosted by five-star chain of hotels. We have full support of the Turkish Airlines and we are also willing to collaborate with any Indian institution who wants to promote Turkish cuisine”, Torunlar told GW.

“Similar events are held in Istanbul with the help of Indian embassy. The response is much more successful there as compared to what I receive here. Indian embassy in Turkey is more successful than Turkey embassy in India”, he stated.

In India, it is no secret that international cuisines are often customized or “Indianized” to suit the Indian taste buds.

On being apprised of the trend, Torunlar informed, “The way Indians have Tandoor, we have Tandir. Only the size and shape of the oven is different but at the end of the day the taste is quite similar. We don’t need to call our Turkish dishes as Indianized.”

“The last Indian ambassador, who left Turkey to move to Cairo, shared with a me couple of years ago that Indians took Samosa from Turks. So, we have many things in common”, he quipped.

‘Turkish Cullinary Delights’ is being headed by Chef Sonay Oguz, who has come all the way from Turkey, and is being supported by the culinary team of Hyatt Regency Gurgaon. The fest brings forth an array of mouth-watering and irresistible Turkish dishes to recreate the magic of Turkey.

Ozer Guler, Sakir Ozkan Torunlar with Chef Sonay Oguz

“Turkey is a confluence of cultures from across Europe & Asia, a fact that is reflected in its diverse and flavourful cuisine. This festival gives us an opportunity to bring this authentic flavour to life in the city through specially curated dishes by our expert chefs. Like India, hospitality is integral to the Turkish culture. I am sure with this food festival, people will fall in love with Turkish delicacies”, Ozer Guler, General Manager, North & East India, Turkish Airlines, said.

The festival is being held at Lavana, hotel’s signature Indian restaurant till June 16. Pide, lachmacun, diverse koftes, kebabs, mezze platters and Türkish style desserts are some of the popular items on the customized menu available during dinner hours from 7 pm onwards.


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“We Don’t Need To Indianize Turkish Dishes, Flavours Are Similar Yet Different”