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This chef can’t stomach biryani

Young Turk Mehmet Koyuncu

He is just 25 years’ old and is in Hyderabad for 10 days to rustle up the royal cuisine of Ottoman. Turkish chef Mehmet Koyuncu has been flown down to create his signature Turkish dishes. With seven years of experience in the hospitality industry in various parts of Africa and Asia, Chef Mehmet was trained at the famous Kempinski Hotel in Dubai and Djibouti. A specialist in Italian, Arabic, African, Vietnamese and French cuisine, Mehmet gave service to the general’s chambers for the top brass of the Army as part of military service.

Mehmet is going to be with the Taj Group of Hotels in Chennai for their new property, Taj Mount Road. The Hyderabad assignment is a short respite. “I’m relaxing here,” he exhales, adding, “Chennai is noisier.”

This is one guy, and a chef at that, who hasn’t taken to Hyderabadi biryani. “I find it too heavy and spicy,” he shrugs. “Ah, but I like the Indian bread,” he chirps. Indian bread? “The paranthas, naans and rotis. One can actually smell the wheat,” he explains. “I also like the Indian tea that is served with milk. Our tea is black,” he adds.

Turkish cuisine has less spices. It’s a mix of Greek, Arabic and European cuisine, Mehmet informs. “Tomato paste is a basic ingredient so Turkish cuisine is more tangy than being spicy and hot, hot, hot like Indian cuisine,” he adds.

Mehmet has been preparing Turkish dishes at Taj Banjara since Independence Day. The Turkish food festival is on till August 25.

In case you haven’t heard of Haydari, a traditional Turkish mezze strained yoghurt with dry mint butter and garlic, a delicious Turkish dish, or Tzatziki, a yogurt, cucumber and garlic dip, Chef Mehmet is going to serve them at Waterside Café in Taj Banjara.

Some of the specialties of the festival include dishes like Haydari, Tabbouleh, Tzatziki, Turkish style vermicelli soup, Turkish coban salad, Turkish sac kavurma, Shavurma Kebab, Adana Kebab, Mussaka, cheese with walnut and butter and parsley pesto sauce.

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