Mangal was established in 1990 and it is a typical ocakbasi, no menu, a refigerated display of raw kebabs, a steaming, sizzling ocak grill, a hot table laden with simmering stews and braises. Hot pide and sac breads accompany starters of lentil soup or garlicky cacik, and ezme is a winning dish of roasted aubergine mashed with olive oil, fresh tomato, green herbs and hot pepper. Mangal is a true open charcoal grill restaurant (ocakbasi). It is a friendly place, a world away from the average British kebab house. There is no menu, everything is fresh and served daily.