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.

Rola Opens in Bandra as a New All-Day Diner for Every Occasion

By Manu Vardhan Kannan

Published on August 18, 2026

Bandra has a new neighbourhood dining destination with the opening of Rola, an all-day diner at Pali Hill that brings together breakfast, lunch, dinner, Neapolitan pizzas, home-style curries and specialty coffee under one roof.

Designed for different times of the day and different kinds of gatherings, Rola offers a menu that moves from morning coffee and breakfast to leisurely lunches and dinners. A coffee cart placed outside the diner adds to the lively neighbourhood feel, welcoming guests even before they enter the space.

The name Rola draws inspiration from the joyful sounds around a busy dining table, laughter, coffee cups, shared plates and conversations that continue long after the meal. The diner can accommodate 70 guests across indoor and outdoor seating, making it suitable for everything from catching up with friends and family gatherings to first dates and casual work meals.

“For me, hospitality has always been about people. Good food is important, but it's the conversations, the warmth and the feeling of wanting to stay a little longer that people remember. That's the experience we wanted to create with Rola,” says Puneet Anand, Founder, Rola.

The Food

Rola's breakfast and brunch menu sets the tone for the day with a mix of familiar flavours and creative combinations. The Breakfast & Brunch Club includes dishes such as Bombay Keema & Brun, featuring slow-cooked spiced mutton keema, a fried egg and buttered pav.

Another highlight, Benedict Goes Bandra, combines toasted brioche, grilled chicken salami, silky hollandaise and tandoori pineapple salsa.

The House Kitchen takes inspiration from home cooking, with recipes influenced by mothers, grandmothers and khansamas from across India. Khansama's Nihari brings together slow-cooked nalli nihari, marrow and fragrant spices, while Maa's Sunday Mutton Masala offers a comforting home-style curry served with buttered pav.

The Neapolitan pizza selection adds another dimension to the menu. The Kejriwal Pizza comes topped with a sunny-side-up egg, green chillies and cheese, while the Truffle Malai Chicken Tikka Pizza combines the flavours of an Indian favourite with a Neapolitan-style base.

Desserts include the nostalgic Chai & Parle-G Cheesecake and Basque Cheesecake served with raspberry compote.

The Coffee Program

Coffee is an important part of the Rola experience, beginning with the outdoor coffee cart and continuing with a dedicated menu inside.

Guests can choose from classics such as the Flat White and Hot Spanish Latte, along with house creations including the Mint Charcoal Mocha, Sea Salt Vanilla Mocha, Coffee Tonic and Affogato. Whether it is a morning coffee, an afternoon break or a casual catch-up, the coffee programme adds to Rola's identity as both a diner and a coffee destination.

At its core, Rola aims to become part of Bandra's everyday dining scene, bringing together thoughtful food, specialty coffee and a relaxed approach to hospitality. With its all-day format and varied menu, the new diner offers guests a space to gather, eat and spend time together.

Launch Details:

Launch Date: 17th August 2026
Where: Rola, Pali Hill, Bandra, Mumbai
Capacity: 70 guests across indoor and outdoor seating.

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Azure Hospitality Begins Pre-Opening of Jhoom in Chandigarh

By Hariharan U

Published on August 18, 2026

Azure Hospitality has commenced the pre-opening phase of Jhoom in Chandigarh, marking the group's entry into the city with its first multi-cuisine restaurant concept.

Positioned as an immersive dining destination, Jhoom will bring together Indian, European and Asian influences alongside entertainment, nostalgia and contemporary hospitality. The concept is designed to offer diners a diverse culinary experience while creating a distinctive atmosphere built around food, music, culture and storytelling.

Leading the culinary pre-opening and launch preparations is Chef Kartik, Regional Brand Chef, Azure Hospitality. The project marks a significant milestone in his career, representing his 11th outlet opening with Azure Hospitality in two years.

Jhoom's menu is being developed across a broad range of categories, including Indian and European favourites, Asian small plates, artisanal pizzas, sushi, dim sum, wok preparations, international comfort food and contemporary desserts. The multi-cuisine format is intended to give guests flexibility while maintaining distinct culinary identities across different sections of the menu.

Beyond its food offering, Jhoom draws inspiration from nostalgia, travel, cultural exchange, music and the spirit of a bygone India. The concept aims to bring familiar memories into a contemporary setting through its interiors, ambience, entertainment and culinary experiences.

As Regional Brand Chef, Chef Kartik has been closely involved in the pre-opening process, overseeing menu development, culinary systems, kitchen readiness, operational planning, quality standards and team training. His role focuses on translating the restaurant's conceptual vision into a consistent and engaging guest experience.

Commenting on the project, Chef Kartik, Regional Brand Chef, Azure Hospitality, said the concept brings together flavours, techniques and memories from different parts of India and the world. He added that his focus during the pre-opening phase has been to ensure consistency and quality while retaining the character of the Jhoom concept.

The pre-opening marks Azure Hospitality's entry into Chandigarh's evolving dining landscape, with Jhoom positioned around culinary diversity, nostalgia and immersive hospitality. The restaurant is expected to offer diners a format where multiple cuisines, entertainment and experiences come together under one roof.