insideKENT Magazine Issue 23 - February 2014 | Page 73

FOOD+DRINK Uskudar BY SAMANTHA G WE ARRIVED AT USKUDAR DURING A BUSY SATURDAY NIGHT SERVICE AND SETTLED INTO OUR TABLE AT THE REAR OF THE RESTAURANT. EVIDENTLY POPULAR WITH FAMILIES AND GROUPS, WHO CONTRIBUTE TO THE BUZZY ATMOSPHERE, THIS BRIGHTLY LIT, MODERN RESTAURANT WITH SUBTLE TURKISH MUSIC AND MOORISH INFLUENCES IS LOCATED IN THE HEART OF PETTS WOOD. The focus at the back of the restaurant is the charcoal grill, visible through a copper-framed wide window, where chefs prepare the menu's traditional dishes in view of the diners. My guest and I chose the classic starters of humus, baba ganoush, haoullmi cheese and lahmacun, an ultra-thin based Turkish pizza topped with minced meat, herbs and tomatoes, cooked in a traditional wood fire oven, which forms the centrepiece of the kitchen area, where the restaurant’s breads are also warmed. The lahmacun was perfectly cooked with a thin crisp base, seasoned minced lamb and a nice chilli kick. The baba ganoush, a mixture of smoked aubergine purée with lemon, garlic and olive oil was fresh and tasty. The humus was creamy and smooth and tasted great combined with the thick slices of halloumi and thinly sliced warm bread. For his main, my guest chose the karisik kebab – a generous mix of lamb and chicken shish, chicken wings, lamb chops and an adana kebab, a delicate spiced kofte, which was served with rice and salad. The dish offered amazing flavours, big cubes of chicken and lamb shish, wellseasoned chop, buttery fluffy rice and a great chilli salsa that cranked up the spice. I opted for one of the traditional clay-baked slowcooked dishes, the klefitiko, which consisted of a lamb shank which was slow cooked with red and green peppers, onions, carrots and tomatoes and served with potatoes and rice. The dish was huge, with the marinated lamb falling from the bone with ease and a tasty sauce that didn't overpower the meat. The portions were so generous that we took some leftovers home! Having saved some room we decided to pick a dessert from the large menu consisting of traditional Turkish and classic favourite puddings. My guest chose the sutlac, the traditional Turkish rice pudding served cold and with a dusting of cinnamon. It was smooth and creamy and very flavoursome. I opted for the banoffee pie and was presented with a hefty indulgent wedge of biscuit, toffee and cream. We washed down the puds with delicious cups of Turkish cay and fresh mint teas. Uskudar has proved popular with the West Kent 73 locals since it opened in Petts Wood (it also has a sister restaurant on the high street in Tonbridge), as one diner commented to her fellow diners that she felt lucky to have secured the last free table almost a week in advance! Leaving our fellow restaurant-goers happily chatting and devouring plate upon plate of piping hot flavoursome food, we departed into the cold night air, with our sneaky takeaway and a vow to return. Uskudar 61 Queensway Petts Wood Orpington BR5 1DQ 01689 820 055 [email protected] www.uskudar.co.uk