Volume 12 Week 5

Wednesday, Jan. 16


Posted Jan. 10

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Orléans Ward
Matt Luloff

Beacon Hill,
Cyrville Ward
Tim Tierney





(Posted 6:30 p.m., March 1)
New owner sticks to successful formula at Little Turkish Village

By Fred Sherwin
The Orléans Star

Sunil Kurichh is the new owner of the Turkish Village Dining Lounge on St. Joseph Blvd. which hads been serving classical Turkish dishes since 1990. Fred Sherwin/Photo

The Little Turkish Village Dining Lounge on St. Joseph Boulevard is one of Orléans’ original fine dining establishments.

Opened in August 1990, the restaurant quickly became a local institution under the guidance of its original owner and chef Willie Chan.

I must admit that it’s been at least eight years since I last ate at Little Turkish Village. So when I heard that Willie had sold the place after 27 years, I thought what a golden opportunity to reconnect with the eating establishment.

In taking over the restaurant, new owner Sunil Kurichh has stuck to the motto, “If it’s not broke, don’t fix it.”

The menu, which features such traditional Turkish dishes as Classic Eggplant Karniyarik, Lamb Pirzola and the best kebabs anywhere, remains virtually unchanged.

The dining room, which has undergone a minor makeover to make it less cluttered and more inviting, has a definite Mediterranean feel to it.

Sunil’s connection with the restaurant goes back to when it first opened. His uncle owned the Indian Bazaar Grocery which was located next door to the restaurant and Chan was a frequent shopper there.

“I used to work for my uncle and I got to know Willie over the years,” says Kurichh, who eventually went into the catering business.

When he heard that Willie was thinking about retiring, Sunil jumped at the opportunity to take over an established restaurant with a loyal clientel.

“Food is my passion and my dream was to one day own my own restaurant, so when this opportunity came up I had to do it,” says Kurichh who made a promise to Chan to keep the old staff and stay true to the menu, which he has done with flying colours.

On my visit to the Little Turkish Village Dining Lounge, I started off with the Traditional Turkish Salad which is an assortment of lettuce, tomato, onion, green pepper and cucumber topped with feta cheese, Patlican salad, humus, Ankara potato salad, mixed beans, and marinated cucumbers with the restaurant’s extremely tasty house dressing. The large portion size is perfect for two people.

The Kurichh family are the proud new owners of the Little Turkish Village Dining Lounge on St. Joseph Blvd. Fred Sherwin/Photo

For the main course my dining companion and I feasted on beef, chicken and lamb kebabs; the Yogourtlu Chep Kebab which if made up of marinated lamb chunks served on fresh pita bread and topped with homemade tomato yogurt sauce sprinkled with mint, parsley and olive oil; and the lamb shank which is only available on Fridays and Saturdays.

Everything was served piping hot and was absolutely delicious, but the hero of the meal was the Turkish-style humus which is made from a secret recipe.

I am a humus nut. I absolutely love humus and consume at least two large containers of the stuff a week. Until now, I’ve always enjoyed the Lebanese variety of the popular condiment, but with all due apologies to my Lebanese friends out there, I can honestly say that the humus at the Little Turkish Village is hands down, the best I’ve ever had.

If I can make another recommendation it would be to save room for dessert, Besides a nice selection of treats offered up on the dessert tray, Sunil’s daughter makes a cheesecake that’s to die for.

Those familiar with the Little Turkish Village will be to happy to know that the prices remain relatively unchanged under the owner. The average price for an appetizer is about $7 and the main courses range from $14.95 to $19.95.

They also have daily dinner specials and set menus for two and four people. To learn more about the Little Turkish Village Dining Lounge, or to get a sneak peak of their menu, visit www.turkishvillage.ca.

(This story was made possible thanks to their generous support of our local business partners.)


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