to a Turk­ish de­light

Evening Express (City Final) - The Guide - - EATING OUT -

the cost of this ver­sion was get­ting on for three times as much. But when my plate ar­rived I re­alised that would be like com­par­ing a fast food burger with a fine steak. The two long skew­ers of minced lamb were per­fec­tion on a plate. Sub­tle, yet spicy, with new-to-me herbs to savour and a tomato sauce that brought chilli to the party. It was mmmm-good. A touch salty, though pos­si­bly to bal­ance the rice and salad that came with it, which were on the bland side. Mean­while, Mrs B was wast­ing lit­tle time work­ing through her pilich spe­cial, a dish new to us. A bed of chopped pitta sup­ported slices of mar­i­nated chicken breast, slathered with a gar­lic yo­ghurt with chilli and but­ter sauce. “It’s like a Turk­ish ver­sion of pizza,” she ven­tured, of­fer­ing me a fork­ful. It was de­li­cious. We were done eat­ing and left feel­ing on the stuffed side of sat­is­fied. Now, where else have I been told to try but haven’t so far?

Meet the Nargile staff – Lili Nagy, Tay­fun Ka­plan, Ar­turas Sniukas and Ci­han Po­lat.

CHEERS: Din­ers Heather Pratt and Shukir Ro­nen at Nargile.


WEL­COM­ING: Bur­nett Arms Ho­tel in Ban­chory.


25 High Street,

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.