Slothrop
Tight but Polite
"When super-restaurateur Alan Yau gets in on the kebab act, it’s clear they’re no longer the sole preserve of late-night boozehounds. His newly opened Babaji Pide may specialise in Turkish flatbread, but succulent, spiced kofta kebabs also take pride of place. Kebabs are the latest junk food to receive the gourmet treatment: witness Lokkanta in Westbourne Grove, an upscale takeaway and diner where the design is chic and the Turkish kebabs smoky and fine. Or Clerkenwell’s Chifafa which avoids foam cartons and features ingredients such as high-welfare English veal. Coming soon is Berber & Q from chef Josh Katz, promising kebabs influenced by the grills of Istanbul. Move over, burgers: it’s kebabs’ turn in the spotlight."
http://www.theguardian.com/lifeands...hottest-trends-people-places-in-food-for-2015
FWIW, the comments threads on Guardian food articles are like the food equivalent of the ILM thread - there aren't many places on the internet where you get quite so many slightly dense people being huffily self righteous about things that they've basically missed the point of. Car-crash reading.
http://www.theguardian.com/lifeands...hottest-trends-people-places-in-food-for-2015
FWIW, the comments threads on Guardian food articles are like the food equivalent of the ILM thread - there aren't many places on the internet where you get quite so many slightly dense people being huffily self righteous about things that they've basically missed the point of. Car-crash reading.
