Turkish Bazaar & Restaurant

We are proud to reveal the main spice behind our Kebab House, Metin Ozcoven! After his shining career of 27 years in Turkey in the best eateries he recently relocated to Bangladesh as the head chef of Turkish Bazaar.

The essence of Istanbul’s cuisine lies in its Ottoman past. We say “Oh that is very Ottoman" when we spoon a delicious eggplant purée and braised lamb.

We refer to the food as “very Ottoman“because it is an Ottoman classic. At the empire’s most flourishing days, the sultans employed some 1300 cooks in the ceramic –domed kitchens of Topkapi Palace, each assigned for his entire career to cooking a single type of dish. Today, Istanbul’s cooking combines the best of the Mediterranean and the Middle East. It relies heavily on the freshest vegetables, fragrant olive oil, grilling and the flavors of many ingredients. Combined to this Mediterranean sensibility are Middle Eastern notes–lamb, rice, dried fruits, grape leaves and yogurt. The spicing of Istanbul food too is Middle Eastern: cinnamon and saffron appear in savory dishes, mildly spicy Urfa and Maras peppers are set out on tables as salt and pepper are abroad.

Turkish food is not complicated cooking, it is about getting simple cooking absolutely right. We delight in every detail of the preparation, in every stage of its development. With its magical minarets and bazaars, traffic and grit, and glitzy Eurasian high life, Istanbul is a hallucinatory experience. The richness of its cuisine contributes to the thrill.

Here in Dhaka our brand new Turkish Chef Metin offers you Istanbul cuisine at its best with bursting fresh flavorsome flavors to tantalize your taste buds. He marinates his meat overnight in milk to make it soft and melt in your mouth.