‘Less is more' isn't a concept that holds much truck here. Take the decor: orange walls, a red marbled ceiling (bedecked with jewelled lamps) and wooden beads, wicker sheep and other ornaments. The food, meanwhile, comes in giant portions: meat and offal, cooked on the ocakba grill. Testicles are on the menu but the restaurant's name is actually the Turkish word for jug. Starters of mixed meze and light, crispy lahmacun were excellent, though a portion of liver was overpowering. To follow, grilled quail was salty and delicious; lamb and aubergine was good but the latter overdone. The main courses came with three complimentary side dishes: tomato and onion salad, a fierce onion and chili concoction and, best of all, chargrilled onions in pomegranate juice.-
--Time Out Cheap Eats in London Guide 2007