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Turkey Central: A Modern Dining Case Study

Turkey Central is a casual Turkish dining restaurant located in Juhu, Mumbai. It was opened about a year ago in a converted banquet hall space of approximately 5000 square feet. The owners, brothers Ibrahim and Altaf Kayum, aimed to provide an updated version of Turkish cuisine at affordable prices. They hired chefs from Turkey to train staff and ensure the authenticity of the dishes. The interior incorporates design elements from Islamic architecture, with seating for 230-240 people in various configurations and aesthetically lit spaces decorated with traditional art and furnishings to create a royal atmosphere evoking Turkish culture.

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Arun mistry
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751 views9 pages

Turkey Central: A Modern Dining Case Study

Turkey Central is a casual Turkish dining restaurant located in Juhu, Mumbai. It was opened about a year ago in a converted banquet hall space of approximately 5000 square feet. The owners, brothers Ibrahim and Altaf Kayum, aimed to provide an updated version of Turkish cuisine at affordable prices. They hired chefs from Turkey to train staff and ensure the authenticity of the dishes. The interior incorporates design elements from Islamic architecture, with seating for 230-240 people in various configurations and aesthetically lit spaces decorated with traditional art and furnishings to create a royal atmosphere evoking Turkish culture.

Uploaded by

Arun mistry
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
  • Restaurant Details and Features
  • Introduction to Turkey Central
  • Visual Tour of the Restaurant
  • Critical Analysis

LIVE CASE STUDY

TURKEY CENTRAL, JUHU.

TURKEY CENTRAL, SEA JEWEL BLDG,


ABOVE ICICI BANK,
JUHU TARA ROAD,
SANTACRUZ(WEST),
MUMBAI-400049.
Turkey central is a casual dining restaurant which has been built up a year back. The décor is
more modern, the prices are slashed, the menu is reimagined. It’s a hip, unassuming new
verision of turkish cusine [Link] spaceous and aesthetic place boasts of chic interior and a
warm vibe. The indoor seating areas are well-spread out and extremely comfortable.
The owner of the restaurant is Ibrahim Kayum and Altaf Kayum, they both have designed
this restaurant together. Origonally the site was a banquet hall converted into restaurant and
banquet hall, a budget of over 70lalkhs was kept because repair work of slabs had to be done
due to structure being 20years old. To give the customers the feel of turkish cusine the
owners bought 2 chefs from Turkey so that they can make the cusine and train junior chefs
also.
 The total cover of the restaurant is about 230-240 people.
 It has 4,6 and a 10 people seating.
 The total area of the restaurant is 5000sqft approx.
 The restaurant has design elements taken from islamic architecture style.
 Some of the restaurant wall has been given a wall art to make the area more aesthetic.
 The area is perfectly lit with help of cobs, and pendant lights which depicts the turkish
culture.
 Chair made up teakwood finished with polish, seating was made up of fabric and
cushoning to give a royal effect.
 The long sofa seating had a vibrant blue colour with upholestry.
 Ceiling was beautifully done with pattern jali work with leaner grills for AC running
on 4 sides.
 Traditional and abstract artpieces which reflect ancient phrases hung on walls.
 Molding work done for frames on textured walls.
 Wooden panelling with fabric finish.
 Curtains with tradtional print.
 Wooden arches are there throughout the passage at specific intervals with pendant
lights as well as on walls.
 Beautiful pendant lights giving a welcoming effect.
 Geometric highlighter cladded on wall.
 Printed tiles in combination with concred finish tiles.
+
Critical Analysis: Negative
 The façade of the restaurant is not eye catching.
 The partion designed was repeated at many places and even the false ceiling.
 The washroom had partitions inside it for wc rather than a brick work, that to partion of not
full height so no control on foul smell.
 The juice bar could have been placed at a better spot because the spacing between arches
was not sufficient due to which there was not enough elbow space for the waiters.

Critical Analysis: Positive


 They have resued the flooring of a banquet hall to make the budget in control.
 Design element have been added on walls make it look aesthetically good.
 The restaurant also has separate area where 50-70 people can accommodate for a
private party because of which other customers are not disrupted or vice versa.
 The idea of taking ancient phrases in for painting is done beautifully by the artist as
you look it into it carefully then you realise something is written.
 The wall art of framewok has been done with plywood waste.

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