LOCAL: This week: with Nivi (Jasa) at Broadway Market, the creator of I am Nut Ok Cheese. The time: any given Saturday. The place: Third Culture Deli, a plant-based diner, American styled, Italian felt.NEIGHBORHOOD BY NEIGHBORHOOD: The question in mind: What makes a neighborhood a desired landscape to live in, a community to belong? Is it the everyday stops, every week traditions or reasons no matter what come back to?&nbsp;A POCKET GUIDE: Yard Sale Pizza, House of Momo, SenViet and many more. Everything can be delicious and vegan in London.CRITIC:&nbsp;Can marketplaces help to coalesce neighhborhood’s diverse cultures?&nbsp;ROUTE: Broadway Market Vegan Spots from Mare Street vegan burgers to Pocket’s falafel lines.&nbsp;

Soli

I thought that the food and beverage world would speed up post-pandemic, but it officially took a huge leap forward let alone speeding up. I'm not just talking about Michelin coming to Istanbul - gastronomy symposiums have increased, chefs' restaurants and culinary variations have multiplied, many local and global products have entered Tukey's market.If you ask me, gastronomy in Turkey reached its peak development speed of the century in the last 3 years. I can say that this has also motivated the sector; in the past, chefs would not come out from their castles, but now they have started to collaborate much more and come together more. In the last few years, I can say that many people working in the food and beverage sector have almost created success out of nothing in such an economy and system.In terms of diversity, we have been catching up with Europe and the USA in recent years. We are developing restaurant culture not only in terms of food and beverage but also in terms of atmosphere, service, music and lighting.<h2 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Casual fine-dining</h2>My personal favourite this year is <a fr-original-style="" href="https://instagram.com/beca.istanbul?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">BECA</a>, where I am also the food and beverage coordinator. I am not saying this because I was in the team that did it, but I think that it closed the multi-cultural cuisine gap in the market with 'comfort'. What I mean by 'comfort' is that; there is no fine-dine target through white tablecloths, but a simple but stylish experience in the comfort-chic area is desired.<h2 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Chopstick</h2>Asiatic (Asian essential/Asian) restaurants are also among the rising stars of 2022. There have been sushi restaurants in Turkey for more than 10 years, but fusion-Asian cuisines are just developing. Nowadays, Asiatic fusion places, which we can call neighbourhood restaurants, are multiplying. Some examples are <a fr-original-style="" href="https://instagram.com/percybyazur?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Percy</a> in Azur, <a fr-original-style="" href="https://instagram.com/inariomakase?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Inari</a> and <a fr-original-style="" href="https://instagram.com/sakuistanbul?igshid=YTY2NzY3YTc=" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Saku</a>, which has just opened.<h2 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Go green</h2>Finally, vegan and vegetarian businesses are among the fastest-growing restaurant groups this year. From vegan lahmacun (Turkish pita with minced meat) shops to vegan sections in kebab shops, from restaurants that only work in vegan nutrition to chain restaurants that pay attention to food sensitivity such as vegan-gluten-free-lactose-free, we are experiencing a massive growth in this regard. I can say that since people started to pay attention to both nature and their own holistic nature, plant-based nutrition has entered the arena rapidly. Support your locals:&nbsp;2022 was a fascinating, fast-paced year in terms of food and beverage, and 2023 seems like it is going to be even faster. If you want to be a part of the coming storm, be sure to support local restaurants and producers. Advancing Turkey's gastronomy in local and multi-cultural cuisines is in the hands of the sector, but it also depends on our strong stance and stability - you and me, the consumers. It's your turn, my dear Istanbulite!

Aposto Istanbul

What did we eat, and where did we go this year? What awaits us in 2023?

How did we fill up in 2022?

Aposto London is a weekly, practical zine to London for those who want to make this city their neighbourhood.<hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Vegan deli, it exists.London’s approach to vegan food is pretty simple: let’s subtract animal products, eggs, and honey from the tasty heaven of plants and elevate flavour, zest, and innovation. It’s not about what’s taken off but the vegan parmesan added on top of a three-hour slow-cooked mushroom and lentil bolognese; carrot lox in between bagel sheets, mayonnaise infused chickpeas mixed with shallot for a quick sandwich.But even in this land of ‘London can make anything vegan, anything vegan can be made in London’, a crucial element was missing. A deli where the ingredients are layered between two slices of bread, and the toasties are crunchy on the outside and soft at the centre. I use the past tense because now, it's here.<p contenteditable="false" fr-original-class="custom-button-wrapper fr-deletable" fr-original-style="text-align:center" style="text-align: center; margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a bgcolor="#effe75" color="#090909" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#effe75 !important;color:#090909 !important" href="https://aposto.com/s/6370dfb55e8553000654f6f2" rel="noreferrer" style="background-color: rgb(239, 254, 117) !important; color: rgb(9, 9, 9) !important; text-decoration: none; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Read more</a><p contenteditable="false" fr-original-class="custom-button-wrapper fr-deletable" fr-original-style="text-align:center" style="text-align: center; margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a bgcolor="#effe75" color="#090909" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#effe75 !important;color:#090909 !important" href="https://aposto.com/n/london" rel="noreferrer" style="background-color: rgb(239, 254, 117) !important; color: rgb(9, 9, 9) !important; text-decoration: none; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Subscribe</a>

Aposto Digest

London’s approach to vegan food is pretty simple: let’s subtract animal products, eggs, and honey from the tasty heaven of plants and elevate flavour, zest, and innovation. It’s not about what’s taken off but the vegan parmesan added on top of a three-hour slow-cooked mushroom and lentil bolognese; carrot lox in between bagel sheets, mayonnaise infused chickpeas mixed with shallot for a quick sandwich.But even in this land of ‘London can make anything vegan, anything vegan can be made in London’, a crucial element was missing. A deli where the ingredients are layered between two slices of bread, and the toasties are crunchy on the outside and soft at the centre. I use the past tense because now, it's here.<img src="https://images.aposto.com/2022/10/0/1668341963833.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.75" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h4 fr-original-style="text-align: center;" style="text-align: center; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">The Third Culture Deli, counter</h4><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">The artisan team who developed c’e dairy? (formerly known as cheddar), bluffalo notzarella (once upon a time mozzarella) and rigotta, known as <a fr-original-style="" href="https://www.iamnutok.com" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">I am Nut Ok</a> opened a vegan deli in town. It’s called <a fr-original-style="" href="https://www.instagram.com/thirdculturedeli/" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">The Third Culture Deli</a>. Just follow the fresh baked croissant smell, you will encounter them in the middle of Broadway Market. Either sit at the counter, feel like you are teleported to the 50s because of the American diner-inspired interior or take away a sandwich, a cookie, an item or more from the racks on the back. You might even find discount -needless to describe them with an adjective ('vegan')- cheeses.What to order: In the morning, breakfast croissant sandwich with scrambled tofu. At noon, The Caprese is accompanied by sundried tomato pate and balsamic glaze. And the afternoons are for éclairs.Where: 29, London E8 4PHHeads up: The Third Culture Deli is open every day (!) from 9:00 a.m. until 7:30 p.m. Friday, on Saturday the closing time is 8:30 p.m.Bonus: There is always a new sandwich on the menu. I tried Reuben, toasted. It was yummy, mouth-watering, and delish.

Aposto London

A deli with bluffalo notzarella (once upon a time mozzarella) sandwiches.

Vegan deli, it exists.

Outside are the two chairs for a warm chit-chat; inside are handmade ceramics, beautiful green plants, Sıraselviler’s essential cats who snuggle down to sleep at any place they find, and all kinds of vegan products. Tarkan Abi, who has been a local for 18 years, welcomes us with his cat in his arms. &nbsp;How was the concept and idea of opening a vegan store shaped?&nbsp;This hood is both very central and colourful. It continuously nourishes people with its locals and structure. Although it has slightly changed in recent years, just like Taksim, I believe that the hood still resists and doesn’t lose its soul. I don’t regret being here and I don’t think I will ever regret it. Day by day, the bond we established is growing and getting stronger with the support of the locals.Animal products harm us by making us sick, without us noticing; however, whatever grows in the soil is healing. 18 years ago, I based my life on this awareness. At that time, the store was vegetarian, and so was I. In the past, veganism was not a widely known concept. About 16 years ago, I became vegan and the store changed, transformed, and turned into how it looks like today. I don’t place the products I haven’t tried like on the shelves, this is crucial for me. Fermented cashew products are especially the essentials of the store. &nbsp;I feel like what I would like to build here will fall short unless I have a transparent relationship with customers. I guess locals also notice this approach. Customers become regulars in time and near restaurants provide their needs from the store. Thanks to them, we have a sincere and robust bond.&nbsp;Do you think there is something that the hood would be better off without?There is a spectacular, historical building in front of us. For years, it was used as the parking area of the hood. Recently it has passed into other hands and we got the news that it will be a steakhouse.&nbsp;A couple of days ago, Şükran Moral, who is also a regular of Vegan Dükkân, came from Italy. Of course, she stopped by. During her visit, the curtains of the store in front of us were drawn. Since she couldn’t see what was inside, she went on to say&nbsp;‘Is this place becoming a cultural centre? If so, let’s organise an exhibition so we can come together with art lovers.’. ‘Such a naive approach.’ I thought. I believe this single instance indicates the kind of transformation Turkey has been going through. As a vegan store owner, it would be lying to say that the newly opened restaurant does not disturb me and the locals. I hope, in time, a life where no living creatures are harmed will become the priority for us all.&nbsp;

We stopped by Tarkan Abi in Sıraselviler. We talked about Vegan Dükkân (literally a vegan store), the hood, and its transformation and we stuffed our basket with vegan products. 

The vegan stop of the hood for 16 years

In the fifth AKA The future is here and it is 🌱 issue:Hopping (What’s going on in London: Hand-picked and unmissable events): Black Lives Matter Festival #Wemove is an immersive celebration of Black contribution and the many stories it tells; Vegan East London is coming to Bohemia Place; Greta Thunberg is in London for the global launch of The Climate Book.What’s Cooking (Selected places to eat, drink, cafés, food markets): 'Save The Zalmon' bagel and avo toast on a gluten-free pancake to share.Londoner (A talk with a creative inhabitant): Sarah Bentley, former music journalist who told stories that dispelled prejudice; now co-runner of Made In Hackney, an all-vegan community cookery school and charity.Water Cooler Talk (Local news that you need to know to survive or just to speak of): Animal Rebellion is organizing a non-violent protest.

vega ile ilgili hikayeler