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
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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