A recipe can cross borders, survive migration, pass from mother to daughter and, centuries later, find its way onto a completely different table. That idea lies at the heart of the culinary encounter between Asma Khan and Sinem Özler.
Khan, whose extraordinary journey from Kolkata to London has made her one of the world’s most influential chefs and Özler, has dedicated her work to reviving forgotten Anatolian dishes and cooking techniques. She recently brought their two culinary traditions together in Istanbul.
Now, they are taking that conversation to Tokat.
With the support of Doğan Yıldırım, the founder of an Istanbul restaurant, the two chefs will embark on a documentary project exploring Tokat’s culinary memory and the centuries-old routes through which people, ingredients, techniques and stories moved across Anatolia.
Two cultures, one table
