Istanbul

April–May and September–October are the ideal months: 18–24°C, the city fully energised, and crowds manageable. July and August are hot (30–33°C) and crowded with international tourists — still fine but not the best experience. January–February is cool (6–10°C) and occasionally rainy but prices drop 30–40% and the major sights are almost crowd-free. Ramadan evenings transform the area around the Blue Mosque into an extraordinary festival — the İftar meal at dusk is a highlight.

Istanbul's transport system is extensive but complex. The metro covers Taksim and the main European districts. The nostalgic tramway (Tram 1) runs down İstiklal Avenue to Sultanahmet. The Marmaray tunnel crosses under the Bosphorus to the Asian side. But the true Istanbul transport is the ferry — the Şehir Hatları ferries crossing the Bosphorus, to the Princes' Islands, and along the Golden Horn are cheap, scenic, and a genuine urban experience. The İstanbulkart (transport card) covers all public transport modes.

Turkish cuisine is one of the world's great food traditions — köfte, döner (the original version bears no resemblance to the European export), lahmacun (Turkish flatbread pizza), meze arrays, fresh-caught Bosphorus fish at Karaköy, and baklava made fresh at every patisserie. Breakfast (kahvaltı) is a full table spread — cheeses, olives, eggs, and çay (tea) in small tulip-shaped glasses. The Grand Bazaar (4,000 shops, 500 years old) is for jewellery, ceramics, leather, and spices — bargain for everything. The Spice Bazaar (Egyptian Market) is smaller and more atmospheric for food shopping.