Oz, a spacious fine dining space at the swanky UB City, offers a well-curated menu encapsulating modern Turkish cuisine that is inspired by Turkiye and its neighbouring regions rich in culture that has significantly influenced the world cuisine. You can expect the best of these flavors with engaging showmanship set in a mesmerising décor, infusing elements of traditional Turkish culture and modern architecture. Derived from the Turkish word Ozlu which translates to quintessential, Öz signifies a luxury experience. This new restaurant is elevating the fine dining space in the ooru with meticulous detailing that has gone behind every dish served to the overall experience put together.
Ambience: From ornate décor elements, the art gracing the walls, handwoven carpets, lamps, and cutlery to every spice and ingredient brought from Turkiye, allowing for an immersive dining experience that captures the soul of Turkiye. The space has been designed by Mert Duyal specialised interior designer from Istanbul, who specialises in design in the hospitality sector and has also done the iconic Sofitel in Taksim, Istanbul. The narrative of the space was clear from the start, which is to achieve the balance between the old-world charm of Turkiye meeting the modern take on the region which Mert being a local has beautifully brought to reality.
Food: Some of the must-try dishes are Antep Kebap that are hand minced on a wooden table with specific spices and barbecued to perfection), Manti which is delicious spinach and corn for vegetarians or meat hand folded into pasta dough, butter bathed, and cooked in yogurt or sauce for non-vegetarians, Kavurma Pilaf a vegetarian version of the iconic kavurma with rice, chickpeas, and leeks and Lokum Mutton, an imported mutton carefully cut, glazed with secret sauces and then flamed to searing perfection at your table. There’s also a vegetarian option of the same called Lokum Paneer.
Also try Alte Ezmeli, an izmir kebap that is butter-bathed and barbecued with signature tomato sauce and Ali Nazlik, a signature dish from the UNESCO certified city of gastronomy-Gaziantep, minced meat kebap and labneh with secret recipe of aubergine sauce. Vegetarians will love the Dolma, a delicacy that is most special sought after rolled grapevine leaves with bulgur and rice.
The team: Aasim Shah, Founder procures the spices and ingredients from Turkiye and ensures he always gets the freshest produce comes from his local farms.
Where: Öz by Kebapçi, Second Floor, UB City, Bangalore.
– By Namita Gupta.