IN THE PRESS

HÜRRİYET — İPEK İZCİ — Sinem Özler’s way of cooking, built by tracing the product: the soil a recipe comes from, the hands that carry it, and plates made with few ingredients.

HÜRRİYET — MÜGE AKGÜN — The shared table Asma Khan and Sinem Özler set at Seraf, and the Tokat programme that followed.

GAZETE OKSİJEN — O2 — Asma Khan’s Türkiye programme included Tokat: four kinds of sarma from Narince leaves, the Erzak Women’s Cooperative and the Kazova Vasfi Diren farm.

HÜRRİYET — EBRU ERKE — Asma Khan’s meeting with Sinem Özler at Seraf Vadi brought women’s labour and cultural heritage into view, well beyond gastronomy.

MİLLİYET PAZAR — The shared table of Asma Khan and Sinem Özler brought together two culinary cultures reaching from Kolkata to Anatolia.

DAILY SABAH — HASAN MERT KAYA — Asma Khan and Sinem Özler brought the culinary memories of India and Anatolia to the same table at Seraf.

HÜRRİYET CUMARTESİ — EBRU ERKE — The two chefs united the culinary memory that women in India and Anatolia have passed down through generations.

HÜRRİYET DAILY NEWS — EBRU ERKE — Not only a meeting of two cuisines, but of the food culture women have carried for generations.

INDEPENDENT TÜRKÇE — The encounter at Seraf Vadi brought Indian and Anatolian cuisines together around women’s labour and local production.