Located three (3) minutes away from Sutton Train Station and operating out of Sutherland House, you will find us on the junction of Cedar Road and Brighton Road opposite the Tesco Express. There are paid parking facilities around the area while you enjoy your meal.
Our Chefs Special sauce awaits you, served with rice or chips. There is a wide variety of meals to choose from our menu. We also have several vegetarian options. We are split over two floors. The main entrance leads you into our inviting area with lounge seats to relax, along with table and chairs and a chair to have your meals. We have smartly dressed gentlemen to attend to your needs.
Call us to reserve a table, order your take-aways, or make reservations for your special events. We offer both in-house and outdoor catering services as per your request.
A Little Turkish History
500 YEARS OF OTTOMAN CUISINE
In the Palace and in the homes of the elite, meals were eaten from low tables (sofra), the tops of which were only slightly of the floor.
At meal times the servants would bring large round trays(sini) made of tin-plated copper and generally engraved with elaborate motifs, and place them on small folding supports.
The Ottomans ate with their fingers, never with knives and forks.They tore bread with their hands, and as meat arrived already cut into small pieces, and chicken well-cooked and thus tender, these were easily eaten with the fingers, while rice would be taken to the mouth between three fingers.
Therefore, before meals were served at the palace and in the residences of the elite, those about to eat would wash their hands in water poured from a long-spouted pitcher into a bowl by servants whose duty this was.
Guests would eat only a few mouthfuls of each of the many dishes, since it was considered bad manners to eat a lot, without a pause, or to take someone elses turn.
Hands were washed, and rosewater, so loved by the Ottomans, sprinkled on them from special pitchers for the purpose. Sultans and state officials, in order to feed and hold feasts for foreign guests, ambassadors and other palace guests, had their cooks develop certain recipes. Of those working in the palace and mansions, the chefs were among the most beloved; French statesmen asked permission to retain the chefs which Sultan Abdulaziz took with him on his visit to Paris(3). During the rise of the Empire, the Ottomans added the cuisine of every area they conquered to their own cuisine(4). Thus the cuisine of the Ottoman palace and Istanbul in particular became even richer during this period, to reach its peak in the 18th and 19th centuries when the Empire was moving into faster decline(5).