Turkey’s Beloved Bulgur Salad and How to Make It

By Nithyakala Neelakandan

Published on November 6, 2024

Kısır is a cherished dish from Turkey, woven deeply into the social and culinary fabric of the country. This zesty and vibrant salad, made primarily of fine bulgur wheat, is celebrated not only for its delightful taste but also for its simplicity and versatility.

Kısır’s roots are firmly planted in the southeastern regions of Turkey, particularly in cities like Gaziantep and Adana. With a history influenced by Middle Eastern and Mediterranean cuisines, it shares similarities with the Levantine tabbouleh but stands out due to its unique blend of ingredients and regional variations.

Traditionally, kısır is more than just food; it's a symbol of community. It often appears at social gatherings, from afternoon tea parties to family dinners, where it's served as part of a broader array of meze (appetizers). Its vibrant color and refreshing taste make it an especially popular choice during the spring and summer months when lighter, more refreshing dishes are preferred.

The base of kısır is fine bulgur, a type of cracked wheat that is both nutritious and filling. Unlike its coarser cousin used in pilafs, the fine bulgur is simply soaked rather than cooked, preserving its slightly chewy texture.

How to Make Traditional Kısır?

Ingredients:

1 cup fine bulgur wheat
2 tablespoons tomato paste
1 tablespoon red pepper paste (optional for more spice)
1/4 cup olive oil
Juice of 1 large lemon (or more, to taste)
2 tablespoons pomegranate molasses
1/2 cup finely chopped fresh parsley
3 green onions, finely sliced
Salt and red pepper flakes, to taste

Instructions:

Place the bulgur in a large bowl and cover it with warm water. Let it sit for 10-15 minutes until it softens. Drain any excess water and fluff with a fork.
In a separate bowl, combine the tomato paste, red pepper paste, lemon juice, pomegranate molasses, and olive oil. Stir until smooth.
Pour the paste mixture over the softened bulgur and mix thoroughly to ensure the bulgur is evenly coated.
Mix in the chopped parsley and green onions. Season with salt and red pepper flakes to taste. (Some regional versions include diced cucumbers or fresh mint for an extra layer of freshness.)
Transfer to a serving dish and garnish with extra parsley or a few pomegranate seeds if desired.

Psst! Additional Tips

If you prefer a more citrusy taste, add extra lemon juice. For a richer, slightly sweet flavor, increase the amount of pomegranate molasses. And, letting kısır rest in the refrigerator for an hour or so allows the flavors to meld together.

With its combination of hearty bulgur, bold seasonings, and fresh vegetables, it’s both satisfying and health-conscious. Moreover, kısır is vegan-friendly, making it suitable for diverse dietary preferences.

Conrad Pune Brings Authentic Sichuan Flavours to Koji with The Mala Market

By Hariharan U

Published on August 16, 2026

Conrad Pune is bringing the bold flavours of southwestern China to the city with The Mala Market, a limited-time Sichuan cuisine festival at Koji from August 7 to 16, 2026.

Available during both lunch and dinner, the culinary promotion features a specially curated menu by Chef Gopal, showcasing authentic Sichuan preparations and traditional cooking techniques.

Sichuan cuisine is known for its distinctive balance of heat, aroma and depth, with the celebrated málà sensation at its heart. The characteristic combination of fiery chillies, fragrant Sichuan peppercorns and fermented broad bean paste creates the layered flavour profile associated with the region's cuisine.

The Mala Market brings together a selection of Sichuan classics, including Hot Pot, Mapo Tofu, Dan Dan Noodles, Stir-fried Green Beans and Roasted Pork. Each preparation has been crafted to highlight the bold flavours, aromatic spices and cooking techniques that define Sichuan's culinary heritage.

The specially curated à la carte menu allows diners to explore the diversity of Sichuan cuisine while experiencing its distinctive balance of spice, fragrance and umami.

Set within the contemporary Asian-inspired ambience of Koji at Conrad Pune, The Mala Market offers diners an opportunity to discover the culinary traditions of southwestern China through a focused regional menu.

Whether enjoyed over a leisurely lunch or an evening meal, the limited-time promotion brings together authentic flavours and contemporary dining in an experience designed for Sichuan food enthusiasts.

Event Details

Promotion: The Mala Market
Cuisine: Sichuan Cuisine
Venue: Koji, Conrad Pune
Dates: August 7–16, 2026
Timings: Lunch & Dinner
Reservations: +91 91686 03648 | 020 6745 6745

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Sofitel Mumbai BKC Brings Authentic Parsi Flavours to Navroz Brunch

By Manu Vardhan Kannan

Published on August 16, 2026

This Parsi New Year, Sofitel Mumbai BKC is bringing the flavours of Parsi culinary heritage to the table with a special Navroz Brunch at Pondichéry Café on Sunday, 16th August 2026.

The curated brunch brings together the richness of traditional Parsi cuisine with the contemporary setting of Sofitel Mumbai BKC. Guests can explore heritage recipes, nostalgic street-side favourites, global dishes and interactive live stations as part of the festive spread.

The culinary highlights include much-loved Parsi preparations such as Patra Ni Machhi, Salli Boti, Berry Pulao, Dhansak, Jardaloo Salli Murgh, Mutton Cutlets, Kolmi No Patio, Kheema Pav, Lagan Nu Achar, and freshly baked brun pav.

Adding a nostalgic touch to the celebration, familiar favourites including Bun Maska, Akuri, Kejriwal Toast, Mawa Cakes, Pattice, and savoury bakes will be prepared live, allowing guests to enjoy these treats fresh from the stations.

The Navroz Brunch is designed as a celebration of Parsi food traditions, bringing together recipes and flavours that have been part of the community's culinary heritage, while adding the hospitality and dining experience of Sofitel Mumbai BKC.

Event Details:

Venue: Pondichéry Café, Sofitel Mumbai BKC
Event: Navroz Brunch
Date: Sunday, 16th August 2026
Time: 12:30 PM to 4:00 PM.