The Embassy of Türkiye in Bangladesh on Sunday evening turned the spotlight on food, memory and tradition as chefs, hoteliers and journalists gathered in Dhaka to celebrate Turkish Cuisine Week.

The dinner and food tasting programme, hosted by the Turkish Embassy, was part of the global observance of Turkish Cuisine Week, celebrated annually from 21 to 27 May under the auspices of H.E. Emine Erdoğan, First Lady of the Republic of Türkiye.

This year’s theme, “The Heritage Table,” focused not only on Turkish flavours, but also on the stories, traditions and shared experiences carried through generations around the dining table.

The theme’s central message, shared with guests at the event read, “This year’s theme presents Turkish cuisine not just as a set of dishes but as a vibrant, shared cultural heritage developed over centuries through migration, rituals, collective effort and longstanding traditions at the table.”

The programme in Dhaka brought together chefs and general managers from several luxury hotels, creating what organisers described as an opportunity for cultural exchange through cuisine.

Speaking at the event, Ambassador of Türkiye to Bangladesh H.E. Ramis Şen said he was delighted to host the gathering. He noted that the invited chefs spend their professional lives welcoming and serving guests at their own hotels, and said the embassy was pleased to host them in return for the evening.

Part of this year’s global Turkish Cuisine Week celebrations also includes efforts to encourage cross-cultural culinary dialogue through interactions between Turkish chefs and international hospitality professionals.

Among the guests was Shahid Islam, Executive Pastry Chef at Le Méridien Dhaka. Speaking to Aviation Express, he described the evening as an immersive introduction to Turkish culinary culture and history.

“It was very unique, especially the way they presented everything,” he said, adding that the storytelling behind the food stood out to him. He added that the event explored not only the dishes themselves, but also the historical traditions surrounding them, including how food was consumed during the Ottoman era. He also praised the pride and care shown by the hosts toward their cuisine, saying the Turkish people were deeply passionate about preserving and presenting their food culture.

Md. Allama Iqbal, Junior Sous Chef at Sheraton Dhaka, and a guest at the programme, described the evening as a memorable learning experience. In conversation with Aviation Express, he said the session offered valuable advice and inspiration, adding that he planned to share his experience with his team. He also praised the spirit behind the initiative, saying the programme reflected a sincere effort to share Turkish cuisine and culture with others.