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Securing the services
of Erdem Dibali is quite a coup for Ishtar. For seven years Erdem
studied at Mengen Anatolia, Turkey's top cookery school, before
graduating in 1996. After training at several major hotels including
the Ceylan Intercontinental in Istanbul, Erdem moved to England in
1999. Before being appointed as Ishtar's head chef, Erdem has worked
in a number of acclaimed restaurants as chef de partie including
Lindsay House, Windows On The World and Brasserie Roux.
Ishtar's discrete corner
location, just off Baker Street, betrays little of what lies beyond
its doors. On entering, you will immediately notice a large open
grill, known as an ocakbasi, the most important feature in any
Turkish restaurant and responsible for producing those wonderfully
cooked meats for which this style of cuisine is so famous. On the
more casual ground floor, dining tables are laid around the ocakbasi
so guests can see the chefs diligently preparing dishes over the hot
coals and a slightly raised area towards the rear provides a slightly
more serene setting.
A staircase, adorned
with modern artwork with a Turkish mythological theme, leads
downstairs where a bar area and larger, more refined dining room are
located. The bar offers the Turkish national beer, Efes, as well as a
range of original cocktails including Turkish Caipiroshka (honey
infused vodka, cucumber and fresh lime) and Light Bringer (fresh
berries, kiwi, vodka and raki). With terracotta flooring, black
leather banquettes and crisp, white linen, the lower level offers a
dining experience quite different from the more casual ground floor
and reflects the modern element of the menu. Furthermore, five
secluded alcoves, each seating up to 6 people, provide the ideal
setting for a more intimate meal.
Erdem Dirbali brings
together the best of both traditional and modern Turkish cooking. On
the menu you will find typical mezze dishes such as Ispanak Tarator,
Kisir and Houmous Kavurma. Main courses show a modern twist and
include Poached Lamb with Pears and Apricots Cooked in their own
Juices served with Cous Cous and Almond Flakes; Grilled Chicken
Breast with Braised Chestnuts, Dates and Vegetables; and Sea Bream
Casserole Cooked with Mixed Vegetables in a Clay Pot. However, you
may well be tempted by the more simple fare from the grill and order
a succulent and flavoursome sis kebab. Desserts boast a milk pudding
flavoured with vanilla and pine nuts and the Turkish favourite Baklava.
From Wednesday through
to Saturday live music enhances the ambience of the downstairs area
and weekends plays host to some rather lively nights with additional
belly dancing performances.
ISHTAR 10-12 Crawford
Street London W1U 6AZ Tel: 020 7224 2446
www.ishtar-restaurant.com
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