It’s a lively Saturday night in Dalston, and the brightly lit bars and restaurants twinkle along Kingsland Road. Revellers swarm in and outside of takeaway joints, munching on kebabs in an attempt to soak up a nights worth of liver-bashing with some greasy and gristly meat. Whether you’re partial to a classic döner kebab or prefer a shish kebab, you are spoiled for choice in a city that breathes a range of Ocakbasi, or Turkish grill houses. Yet, in recent years, some chefs of Turkish-Cypriot origin have been on a mission to prove that their nation’s cuisine is so much more than a sobering late-night kebab and chips. One of these chefs is the formidable Selin Kiazim.