Solen Istanbul: From Turkey with Love

Solen Istanbul Outlet at Dolmen Mall Clifton, Karachi

Turkish food has witnessed a surge in popularity over the past few years. Known for its simplistic style and subtle use of spices, the cuisine recently made its foray into our side of the border with the launch of Şölen Istanbul. 

With a name that translates literally to feast, Solen (pronounced Sho-len) is part of a Turkish restaurant chain headquartered in Istanbul. The eatery opened its first outlet at Dolmen Mall Clifton in Karachi on 15^th February this year, making it the first Turkish restaurant in Pakistan. 

The Menu

The menu, though selective, promises popular Turkish dishes such as Döner, Köfte and Lahmacun (pizza). What dampens ones enthusiasm however is not the narrow choice but the fact that the menu is in the Turkish language! 

Solen Istanbul Menu - Front

Solen Istanbul Menu - Back

One can understand that retaining the original name of each dish will help create consumer awareness about the new cuisine; but for something that is yet alien to many in the general population, a brief description of ingredients in English / Urdu would have gone a long way in making the menu reader friendly. 

Soslu Tavak 

The Soslu Tavak (sauce chicken) with small chunks of fried chicken layered on a bed of thin pita bread looked appetizing but sadly was barely warm on arrival.

Soslu Tavak

Served with helpings of rice and pita bread, the dish caters to both rice and bread eaters. The chicken cooked in a sauce of crushed tomato, black pepper and red pepper flakes was doused with a heavy dose of olive oil which may make it unappealing for the weight conscious.

Typical to the cuisine, the dish was mildly spicy but did not do much to stimulate the taste buds. The rice sprinkled with tomato strips was underdone and the handful of fries/potatoes served on the side was soggy and stale. The salad of sliced cabbage and onion was also chewy and seemed to be recycled.

The helping was adequate for one person but given the quality, this dish did not score any points for value. It could have tasted far better had it been freshly prepared and served hot. 

Doner 

Crossing our fingers, we anxiously prayed that the Döner would be the saving grace of the day. A Turkish specialty, the döner is prepared using either beef or mutton and is fashioned around thin shavings of sliced meat seasoned with herbs, suet (raw beef or mutton fat) and spices.

Doner

With a generous serving of beef, fries and a salad of sliced tomatoes, cabbage and onion served on the side, the döner was a complete letdown. The vegetables in the salad were soggy and the meat was starchy and dry.

But worst of all - the beef was infused with the permeating odor and aftertaste of raw meat. The smell was so pungent that we could not eat it beyond a few mouthfuls! 

When we shared our feedback with the management, we were curtly told that the restaurant serves only the highest quality products to its consumers. Suffice to say, we did not linger long after that.   

Service 

The service needs to go up a notch. The waiting staff does not seem well informed about the menu; they need to be given that it is incomprehensible to diners due to the language barrier.

Also, the Turkish management needs to interact with patrons directly to address queries and complaints rather than directing them to front line staff. 

Hit or miss? A miss! 

Like any new venture, Solen faces a unique set of challenges. Its biggest task is to educate the common consumer and develop his penchant for Turkey’s unique taste.

I have a few suggestions that the management can follow:

• Adapt the menu in the local language and include a description for each item to increase clarity. People will not eat what they don’t understand. This will also decrease the long queue of confused customers looking for advice on what to order.
• Serving food at the right temperature is the basic standard that any eatery can follow – serve food hot and fresh and watch your sales go up.
• Expand the menu to include delicacies such as Sac Kuvurma, Mücver, Kurufasulye, Manti and Dolma.

A little heads up: contrary to what is advertised on the menu, the eatery has yet to start its home delivery service.

Go for it if you:

1. Prefer lightly spiced food
2. Have a budget of Rs. 300 to Rs. 500 per person

Don’t go for it if you:

1. Are looking for a fine dining experience 
2. Want a wide variety of dishes to chose from 

Rating

• Service: 2/5
• Value: 3/5
• Presentation of Dishes: 2/5
• Soslu Tavak: 2/5
• Doner: 1/5

My overall rating for Solen Istanbul, Karachi is 2/5.

Have you been there yet? 

Written by Rabia J. and published in Blush Magazine on March 29, 2013.

Biryani of the Seas (BOTS): Seafood on a Budget

There are always those days when one looks to having fun without taxing the last dregs of the month’s hard earned salary. And that’s where restaurants like Biryani of the Seas or more famously, BOTS fits the bill.

Biryani of the Seas, Clifton

Location and Ambiance

Outdoor Seating Area

Setup as an informal roadside eatery, BOTS is a seafood restaurant with two outlets in Karachi – Clifton and K.A.E.C.H.S. Reputed to be the better one, Biryani of the Seas, Clifton dwells between PSO House and the Clifton Bridge making it fairly easy to locate. 

The restaurant offers primarily outdoor seating with inexpensive plastic furniture spread over a broad lane in front of the premises. One also has the option of sitting indoors in the air conditioned double storey dining hall next to the outlet. 

Air Conditioned Dining Hall

Opting to sit outside, we were quickly shown to a grubby table and handed the menu by a hurried waiter. The black and white colored, double-sided four leaf menu is quite extensive and on first look baffles the diner on what to order.

With an eclectic mix of dishes ranging from biryani, soups, omelets, karahis, curries, barbeque, Chinese seafood, rolls, pizza and much more, the restaurant has something for everyone. You name it and they’ve got it. 

Main Course

We decided to order the Prawn Biryani (single) and Dhaka Fish Finger (250 gm.) priced at PKR 200 each and the Prawn Makhni Handi (single) priced at PKR 600. All prices are inclusive of tax.

Dhaka Fish Finger

The order was brought within 15 minutes but sadly in parts. The Dhaka Fish Finger was the first to arrive with a serving of eleven (11) pieces of fish.

Dhaka Fish Finger

Fried in a batter of flour and white sesame seeds, the fish was mildly spicy, moist and smelt fresh. It was served with two types of dips, one a spicy tamarind chutney and the second a tomato dipping sauce.

The tamarind chutney with pieces of coriander, green chilies and crushed red pepper corn was too watery to give any texture to the fish but the tomato dip with a concoction of thin strips of carrot, ginger and garlic went fabulously with the fish and enhanced its flavor twofold. The serving size was generous and suitable for two people. 

Prawn Biryani

Prawn Biryani

The Prawn Biryani which is considered the restaurant’s signature dish came next but was barely warm so we requested the server to replace it. After being reminded twice, he finally found his way back to our table with the biryani which this time was thankfully hot.

With a liberal serving of prawns, the biryani was very spicy and tasted like any other that one would find at a dhaba. The prawns were well cooked, soft and coated in a spicy masala. The tangy raita accompanying the biryani was blissfully cold and had the right amount of zing.

The serving was generous and filling for one person. If you are not one for spicy food, I would recommend that you steer clear of the biryani. I myself am a fan of all things spice, but I felt that the fieriness in the biryani eclipsed the overall taste of the dish. 

Prawn Makhni Handi

Prawn Makhni Handi

The Prawn Makhni Handi came last and turned out to be the better part of our order. Served steaming hot, the handi was a rich potpourri of cream and butter with a healthy but manageable dose of spice.

Roghni Naan

Garnished with white sesame seeds and crushed cumin, the dish tasted divine and was freshly made. The serving also did not disappoint with a helping of around 17 to 18 succulent prawns making this dish ideal for two people. The roghni naan ordered alongside the handi was also fresh from the oven and helped amplify its flavor.   

Service

The service is quite speedy and efficient but the staff is usually harried and prefers spending the least possible time per table. Also, the waiters are not very knowledgeable about the exhaustive menu and not well-trained in the art of guiding consumers on what to order or give their recommendations. 

Hit or miss? A hit!

With a price tag of PKR 400 - 700 per head, Biryani of the Seas is your typical dhaba-style roadside eatery offering seafood for the masses, average service quality, minimum fuss about hygiene and an abundant local population of stray cats.

It is no fine dining restaurant but therein lays its very charm. The laid back and unpretentious environment is what we all need now and then to de-stress. 

The emphasis on great value for money, a very diverse menu and simple but fresh, savory seafood is what makes BOTS a winner. The restaurant also delivers all over Karachi and is great for students and office goers who want wholesome food that is light on the pocket. 

The establishment however does not accept credit/debit cards and takes payment by cash only.

Go for it if you:

1. Love sea food
2. Are looking for a good meal at a great price
3. Have a penchant for spicy food 
4. Prefer to order from a diverse and wide selection of dishes

Don’t go for it if you:

1. Are not one for the informal roadside dining experience 
2. Want a wide variety of desserts to chose from 

Rating

• Ambiance: 2.5/5
• Service: 3/5
• Value: 4/5
• Presentation of Dishes: 2/5
• Dhaka Fish Finger: 3.5/5
• Prawn Biryani: 3/5
• Prawn Makhni Handi: 4/5

My overall rating for Biryani of the Seas (BOTS), Karachi is 3/5.

Have you been there yet?

Written by Rabia J. and published in Blush Magazine on March 8, 2013.