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Our Promise We aim to be Turkey in Malaysia by serving fine examples of Turkish cuisine with authentic ingredients just as dictated in traditional recipes, in a restaurant designed in a style to reflect Turkish hospitality.
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| Our Name
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Bosphorus, also known as the Istanbul Strait (Turkish: İstanbul Boğazı), is a strait that forms the boundary between Europe and Asia. Its beauty has inspired many artists from all around the world for centuries and left an indelible mark on the Turkish culture.
The name Bosphorus refers to the strait that divides Istanbul between Asia and
Europe. It’s a symbol stamped into the annals Turkish history, and is the meeting of
two continents, and two seas. Lined with palaces, ruins, villages, and gardens, this
is one of the most beautiful stretchs of scenery in Turkey.
Although one of the most majestic views of the modern world, its plays
centerpiece in legends as old as the myths of Zens.The great strait can be crossed two bridges, each an engineering marvel of
its own, spanning almost a kilometer.
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Our Story
 
Bosphorus opened its doors on January 22, 2008. It is the only fine Turkish restaurant in KL. It is owned and managed by the Oriental Comfort, which is an Istanbul based company engaging mainly in the trade of handmade carpets.
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Two Levels of Culinary Enlightenment
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The Bosphorus captures the essence of Turkish dining with unique dining experiences from the casual to the elegant. A elegant and suave setting, quiet and removed attentive and unobtrusive service, topped a sumptuos Turkish meal used to impress visiting guests or to celebrate with friends and family.
An ambient restaurant, for the most intimate of dinners, serving the finest of Turkish cuisine, coupled with a more relaxed Turkish Cafe on the outside provides users with two levels of culinary enlightenment.
A variety of event spaces are available for that very special function, and can be combined together to create the perfect fit and mood based on the member of guests, time of day and of course your vision for the event. |
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| Turkish Cuisine |
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Nutritional habits are shaped according to the prevalent cultural - geographical - ecological - economic characteristics and features and the historical process.
When one talks about the Turkish cuisine, the term should be understood as the totality of foods and beverages which provide nutrition to the people living in Turkey, the ways of preparing and preserving them; techniques, equipment and utensils required for this, eating manners and all the practices and beliefs which are developed around this cuisine.
The richness of variety Turkish cuisine possesses is due to several factors. In summary, the variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Seljuk and Ottoman empires have all played a part in shaping the new character of our culinary culture. |
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Turkish Cuisine, which in general consists of sauced dishes prepared with cereals, various vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes made from wild vegetation has also produced a series of health foods such as pekmez, yogurt, bulgur etc. The eating habits which reflect the tastes changing from one location to the next, gains a new meaning and near - sacredness on special occasions, celebrations and ceremonies.
Turkish Cuisine, while rich in variety and taste-bud friendly, also contains examples which could provide a source for healthy and balanced diets and vegetarian cuisines. |
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| Signature Dishes
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Imam Bayildi (Imam's Favourite)
A long time ago there lived a Turkish imam who married the daughter of a wealthy merchant. The new bride quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergein in olive oil was his utmost favorite, and so he asked his wife to make it for him every night is the centerpiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in adays in a row.
On the thirteenth day, however, when the imam sat down to dinner, his favorite ambergine dish was startly absent. The imam demanded for a reason. The bride replied, “My dear husband, I cannot make your favorite dish anymore, for we have no more olive oil, you will have to buy some more”. The imam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as “Imam Bayildi”, (the imam favorite). |
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Hunkar Begendi (Sultan's Favourite)
The eggplant stew is a “creamed” dish so heavenly tasting that its Turkish name translates to “Sultan’s favourite”, Traditionally, it is called the “Hunkar Begendi”. There are two stories told about how this dish came about. The kitchens of the Ottoman Sultans were famed for their culinary creations to please the ruler and this dish was said to have been created for Sultan Murad IV (1612-1640).
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| Turkish Coffee
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Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settle.
Coffee has affected Turkish culture so much that the Turkish word for breakfast, kahvalti literally means “before coffee” (kahve ‘coffee’ alti 'under')
The best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavor. The grinding is done by pounding the beans in a mortar. Beans for Turkish coffee are ground even finer than the grind used in pump-driven expresso makers; therefore, it is the finest grind of coffee used in any style of coffee making. |
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The Art
While dining at the Bosphorus, you mights want to take a look at the wide collection of Turkish carpets while waiting for your meal.
The carpets, produced by Turkish nationals, are sold all over Europe, Middle East, America and Aisa. Intricately designed and painstakingly hand made, one carpet could take a few of months to complete. |
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