I was advised to visit the Beyti restaurant while in Istanbul, which is the birthplace of the famous Beyti kebabs. I was intrigued as well as excited to visit this particular restaurant in search for the recipe invented by its founder Guler Beyti.
It reminded me of my restaurant where the tandoori chicken was invented by my grandfather Kundan Lal Gujral.
Beyti kebab closely resembles our seekh kebab, lightly flavoured with cumin powder, coriander with hint of black pepper marinated with olive oil. Once the kebab is grilled on charcoal, it's served wrapped in pita bread and drizzled with tomato sauce. It is served with yoghurt and an olive oil dip.
