A Taste of Turkish delights at Syrah – Hyatt Regency Delhi’s Turkish Food Festival
By payal Sahni | www.TravelLinksLive.com
There are culinary evenings, and then there are experiences that transport you to another land — through taste, scent, and storytelling. Our recent visit to the Turkish Food Festival at Syrah, Hyatt Regency Delhi, was exactly that kind of sensory journey. It wasn’t just about food — it was a cultural immersion, lovingly curated by Executive Chef Yusuf Gulyiyen from Grand Hyatt Istanbul, and masterfully hosted under the guidance of Amit Chawla, Director of Food & Beverage, Hyatt Regency Delhi.
Set in the stylish yet soulful Syrah — the hotel’s signature Mediterranean dining destination — the festival was a tribute to the depth and beauty of Turkish cuisine. The setting was calm, the crowd discerning, and the atmosphere refreshingly refined — a perfect canvas for the evening’s story to unfold.
A Personal Evening of Turkish Elegance
I had the pleasure of attending this exquisite evening with Pankaj. The moment we arrived, the sense of occasion was undeniable — not loud or staged, but quietly luxurious. Guests were a thoughtful mix of well-travelled diners, in-house guests, and cultural enthusiasts. There was no typical influencer buzz — instead, there was conversation, appreciation, and a shared curiosity for culinary storytelling.
Chef Yusuf’s presence brought authenticity and warmth, sharing his heritage not just through food but through the stories behind each dish. And behind the smooth execution of the event was Amit Chawla, whose leadership ensured that every guest felt truly taken care of — his team’s service was immaculate, warm, and intuitive.
A Menu that Speaks Istanbul in Every Bite
Each dish was a page out of Anatolian culinary history, brought to life using the freshest local ingredients and traditional techniques. But this wasn’t heavy food — it was sophisticated, balanced, and meant to be enjoyed slowly, just like a walk through Istanbul’s ancient lanes.
Highlights from the Spread:
- Ezogelin Çorbası – a humble red lentil soup elevated with subtle spices and warmth.
- Kuzu Şiş – grilled lamb skewers that were tender, spiced just right, and finished with that perfect tandoor char.
- Dolma & Sarma – perfectly rolled and stuffed, retaining their juicy integrity.
- Vegetarian Moussaka – layers of eggplant and subtle cheese, presented light and satisfying.
- Baklava – the finale we didn’t know we needed: crisp, nutty, sweetened just enough.
Every bite was composed with care, and Chef Yusuf’s approach made it feel like we were guests in his Istanbul home.
Cocktails with Character and Culture
What stood out even further was the cocktail experience — not just expertly made drinks, but beverages with stories, textures, and intention. We were walked through each creation by the team, who took pride in every pour. These weren’t typical pairings — these were narratives in a glass. They were perfectly paired with the mezze and main courses, creating a balanced, elevated experience.
Final Thoughts: A Festival worth Remembering
The setting, the service, the food, and the drinks — every element came together effortlessly. This is what true hospitality looks like: quiet excellence with a global heart. The sublime blend of Turkish tradition and Indian hospitality. The Turkish Food Festival at Syrah — led by Chef Yusuf and guided by Amit Chawla’s expert team — offered a culinary journey unlike any other. A must for gourmands seeking soul over spectacle.”
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