Selin trained as a pastry chef in Paris before coming home to write about Istanbul's kitchens, from the Balıkpazarı fishmongers to the ocakbaşı grills of Çukurcuma. She works a neighbourhood market end to end before she will recommend a single café.
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The city, one meze at a time · Çukurcuma, Istanbul
Selin trained as a pastry chef in Paris before coming home to write about Istanbul's kitchens, from the Balıkpazarı fishmongers to the ocakbaşı grills of Çukurcuma. She works a neighbourhood market end to end before she will recommend a single café.