Tas Restaurant, Bloomsbury, London

Turkish food (the Tas is the traditional cooking pot used to prepare casseroles in Turkey). Pirasali Kofte: Skewers of minced lamb kebab served on pan fried leek. There are also chickpeas and green lentil involved and it is served with couscous and yogurt. Light and subtle - probably owes its favourable characteristics to Lebonese cooking (so a Greek told me) - but well worth the effort for the taste involved. Glass of house red (had to rush off to the Haymarket to see the Ray Charles experience so no time to get blotto). Very reasonable experience. Recommend it - though I'd linger longer and have three courses and a bottle next time. No salads invovled in this meal - though you could always order the Mantar and bring your own anchovies to get near a Ceasar.