Verdat and Sedat Deniz, who own and run the Harman restaurant, are members of a cooking dynasty that has been in London for fifty years. "Our father was invited to come here when he was working as a chef in Istanbul. He's originally from the town of Adana" The brothers tell me that their father still works at the restaurant a few times a week and their mother makes sweets for them.
The links with Turkey are still very strong. "All the spices we use come from a supplier in Adana who ships them to London, specially for us."
And what about their special recipes? "Nothing is ever written down. The most important thing is the quality of the meat - we get ours from Smithfield - and the vegetables - we use 49 different ones. When we make Kisir for example, the secret is to put the ingredients together and keep tasting, keep tasting."
But what are the ingredients, I ask?
"Cook and cool 250g bulgar wheat (that's the grain you just rest in boiling water to make it swell). Then add a sliced spring onion, a red and a green pepper diced, mint, parsley and dill, extra virgin oil, tomato paste, lemon juice, pomegranate juice, salt and garlic."
When I ask about quantities I get a wise smile and the advice "keep tasting, keep tasting. There's an author who lives round here who liked our food so much, he put it in his book."
I ask for details - "Mark Billingham, and the book's called The Burning Girl."
After I left Harman I decided to try the recipe and to get hold of the book. The recipe works out really well; it is delicious even though I must have eaten a good half of it before I get it up to Harman standards. And the book? The answer's in the acknowledgements:
"Enormous thanks are due to Verdat and Sedat Suruk Deniz.. for the warm welcome, the good advice and of course for the wonderful sucuk"
"Sucuk" I wonder, but realise there may be a lot more "keep tasting" necessary - a trip to Harman is probably simpler.