Life & Style

The Red Philosophy of Şalgam

Spicy, sour, or a way of life? The indispensable red of the Adana table.

June 18, 2026

Şalgam holds a special place in Adana’s palate memory.

Fermented with black carrot, bulgur and patience, this drink is the companion of kebab.

Every maker has a secret, every table its own shade.

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Ice, starch and rose; the most cooling tradition of Adana summers, in a single bowl.

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From the historic bazaar to modern roasteries, the city’s coffee palate is refining.

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