Restaurants

Both the somewhat barn-like restaurant and the takeaway at the front are usually busy, with a fast turnover of customers. Haydari (a mix of fresh yoghurt, garlic, chilli and, in this case, grated carrot) made an invigorating starter. For mains, an enormous dish of halep kebab was served bubbling hot. A thick, buttery, tomatoey sauce – containing a mix of peppers and other vegetables – enveloped lamb döner kebab and pide bread, drenching the bread to the point of disintegration. As ever, it was good to see the kebabs and salad being prepared behind the grill. Anatolia could offer more for vegetarians, but remains a decent local ocakbaşı.

Time Out Cheap Eats in London Guide 2007