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Chef Turgay also introduces a velvety, savory dimension to the menu with a pan-seared Fish in Creamy Mushroom Sauce alongside a rich Lamb Kofta with Mushroom Sauce. Both dishes showcase how smooth, buttery reductions can pair seamlessly with seafood and charcoal-grilled meat, balancing traditional wood-fire techniques with modern culinary refinement.

Kebabs with a side of fire and theatrics

Then came the theatrics as Chef Turgay entered with a platter of tender Bonfile Steak. The steak sat right between medium-rare and medium-well, and with few spices, the meat shines on its own. The cherry on top was when the chef, in true Turkish flair, sliced the meat and served us a tender piece straight off the tip of his knife.

Another spectacular moment of dining at Levant, and something that uniquely distinguishes it in the entire city of Hyderabad, is the dramatic service of the Meyhane Rice and the sizzling Tavuk Saute (Tseti Kebab). These dishes are not simply walked to the table; they are an event in themselves. The dishes are served in a specialised setup, where the inner pan is completely encircled by a ring of dancing flame. The Meyhane rice is a must-try for diners who prefer milder profiles, allowing the rich, natural flavours of the meat to take centre stage. On the other hand, the Tavuk Saute caters wonderfully to the Indian palate, packed with warm spices and a sizzling bite.

A rite of passage at Levant is the Mashawi Mushakkal kebab platter, served over a huge, meter-long Turkish bread with grilled onions and peppers. Everything on this platter is a must-try, but the adana kebab and the wings deserve a special shout-out.