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.

Next we board a vapur ferry, with 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 courgette flowers and ribbons of sarma grape leaves stuffed with herbed rice, Cretan-style white cheese, and smoky aubergine mash.

We keep the momentum 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. 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, salted ayran drink.

The food marathon concludes at a legendary institution for the ‘King of Desserts: kunefe. Shredded pastry, soaked in syrup and molten cheese, topped it with the pleasantly stretchy dondurma ice cream. By the time we hit the pier, you’ll have conquered two continents and 400 years of culinary influence in a single evening. Join your local foodie guide to strip away the tourist veneer and claim your place at the table of the real Istanbul.