For those who traveled engaged in culinary pursuits, the Turkish cuisine is a very curious one. The variety of dishes that make the cuisine, the ways they are all come together in feast-like meals, and the evident intricacy of each craft offer enough material for lifelong study and enjoyment.

One can only conclude that the evolution of the glorious cuisine was not an accident. Similar to other grand cuisine's of the world, it is a result of a combination of three key elements. A nurturing environment is irreplaceable.

Turkey is known for an abundance and diversity of foodstuff due to its flora, fauna and regional differentiation. And the legacy of an imperial kitchen is inescapable. Hundreds of cooks specializing in different types of dishes, all eager to please the royal palate, no doubt had their influence in perfecting the cuisine we know today.

The palace kitchen supported by a complex social organization, a vibrant urban life, specialization of labor, trade and total control of the spice road, reflected the culmination of wealth and the flourishing of culture in the capital of the mighty Empire.