Middle Eastern and African
With a devoted and diverse client base, proprietor Deniz Dikgoz summarises the key to their success in one word: consistency. This is a fundamental yet often unconsidered concept in the world of dining. Think about it: how often have you been to a restaurant, had a delectable meal, raved about it to friends until they were persuaded into accompanying you on a return visit, and then be disappointed as it just doesn't compare to that first wonderful experience? Well, the staff are adamant that this won't happen at Turkish Delight. They take pride in ensuring that your first meal there will be as delicious as your second, or your hundredth, and always ensure that the produce is fresh, the dishes are homemade, and the service is warm and welcoming.
On our visit we were eager to try everything, so we shared a lux meze for starters - I particularly enjoyed the silky-smooth hummus and the vine leaves stuffed with rice and pine kernels. For mains we opted for a lux karisik izgara. Described as 'a tray laden with charcoal-grilled meats', it is a meat-lover's paradise on a king-sized plate. We feasted on succulent lamb chops, tender marinated chicken, gently spiced minced lamb, even melt-in-the-mouth doner meat. It was even guilt-free, as everything is cooked on an open grill, which guarantees that the meat is healthy and natural, free of unnecessary oils and fats, and is also given that distinctive, deliciously smoky-charcoal flavour that you can never quite replicate on your home barbecue.
Despite the incredibly generous portions, we couldn't resist finishing with some rumbaba rum sponge cake covered in cream. The restaurant automatically packages up any leftovers for the customer to take home, another pleasing touch that will contribute to their enduring popularity for the next 25 years.