It would be incorrect to say that Istanbul cuisine embodied the eating habits of the entire imperial territory, despite the fact that it was a fusion of culinary traditions from practically every region of the empire. Instead, this food culture, which was influenced by the different ethnicities present in Istanbul, made up the bulk of Ottoman cuisine. Ottoman cuisine would thus be defined by Istanbul cuisine. It would be incorrect to portray this fusion, which resulted from the diversity of different civilizations, as a unique cultural mashup devoid of an identity. This culinary culture, which was shaped over the ages in the Ottoman capital by the influence of many distinct regional cuisines, can simply be described as being unique to this metropolis. 

The three staple meals of  Ottoman cuisine were soup, meat dishes, and rice, while some tended to substitute vegetable dishes for meat dishes. There are many different soups in Istanbul cuisine, some of which are still cooked in restaurants and Turkish houses. According to documents from the reign of Mehmed II, the Conqueror, parsley, cucumber, pumpkin, sour grapes, and plums were among the items added to soups and meals. 

Today, in Istanbul, you may find many restaurants serving examples of Ottoman cuisine. But beware of the fact that these are generally meat dishes cooked with fruits with a heavy sauce.