In your book Turquoise you talk about a chef called Musa Daǧdeverin and his restaurant in Istanbul called Ҫiya. What is so important about this restaurant and the work being undertaken by Chef Daǧdeverin?
Musa is a Turkish living legend! He has single-handedly rescued thousands of ancient regional recipes, which date back many hundreds of years, from disappearing. He has made it his life’s work to travel the country and learn from locals (mainly women) about the ‘forgotten’ peasant dishes of Anatolia, and to recreate them in his restaurants.
Musa has three Ciya restaurants in Istanbul’s Kadikoy district, and they have earned lavish praise for their menus of authentic regional dishes. They are not fancy upmarket restaurants, but simple, lokanta-style cafeterias. But the real joy of them is that you will eat dishes that you just won’t find on any other restaurant menus. They are a testament to Musa’s scholarship and his passion.