Beneath the 17th-century domes of the Egyptian Bazaar, the air is filled with scent of cured Isot pepper and wild oregano, as we explore the vaulted pantry of Turkish ingredients. At a traditional kebab house, pull up a seat and watch the masters thread hand-minced lamb onto iron skewers, searing over charcoal flames. Pair it with hand-chopped tomato and pepper dip, fresh lavas flatbread and purple turnip juice salgam. At a family-owned eatery from Gaziantep, dip a spoon into a bowl of garlic-spiked beyran lamb soup.

Board a vapur ferry, with spectacular views of the ‘Old City’ minaret skyline receding and seagulls trailing, we cross the border to Kadikoy in Asia Minor.

Stop at a fresh deli in the heart of the market, presided over by its octogenarian owner for over three decades. His kitchen is serving a mini-feast of Levantine mezze; sun-yellow zucchini flowers and ribbons of sarma grape leaves stuffed with herbed rice, Cretan-style white cheese, and smoky eggplant mash.

We keep the momentum going with sumac-dusted fish wrap balık durum, and a handful of midye dolma - plump mussels stuffed with aromatic rice and hit with a citric squeeze of lemon. Beyond these hidden gems, there's more surprises within the 14+ tastings waiting to be discovered in our foodie marathon. Meet two brothers who hold the secret to the perfect cig kofte - raw bulgur patties are kneaded with pomegranate molasses and tucked into crisp lettuce wraps, followed by crispy lahmacun and a frothy ayran beverage.

Visit a legendary institution for the ‘King of Desserts: kunefe. Shredded pastry, soaked in syrup and molten cheese. By the time we hit the pier, you’ll have conquered two continents and 400 years of culinary influence in a single evening. Join our local foodie guide to strip away the tourist veneer and claim your place at the table of the real Istanbul.