Asia's Premium Photo Festival

Asia's Premium Photo Festival

Asia's Premium Photo Festival


About Me

ORHAN KARTAL Photographer was born in 1968 in Batman in Turkey; married with one daughter and boy. Lives Batman.His 20-year post at the Naval Forces Command, he switched to civil service.He works as a Chief in Batman Special Provincial Administration.Anadolu University Business License and Photography and Videography Department.After leaving the long and tiring military service from the age limit, the photography entered his life by chance. He has been taking photos since 2015. Despite trying many different styles, he mostly likes to shoot portraits, documentaries and street photography. Although his photography history is new, photography has now become a part of his life and has become an indispensable passion for precision.Thanks to the photography, the perspective of life has changed. He has won awards in national and international competitions.The works he produces; He took part in magazines, brochures, posters, newspapers, calendars and group photography exhibitions. His photographs were exhibited in 4 personal and many group exhibitions. Gölcük Photography and Cinema Art Association (GFSD) a member.His works have won prizes and awards in many national and international photographic competitions.His achievements have medals. It currently has distinction the EFIAP photo title as well as the GAPU, EFIAP,PPSA,GPUCR2,cMoL,AAPG,AAPS,R-ISF4, AICS,AUSPA,EFIP,ENPS,COSPLTSP,SSS/AIR-WATER,HonBGF,ASSP,AHPS

Works Synopsis

TANDIR CULTUREMaking a tandoor is a difficult and demanding job that requires knowledge and skill. First, it is turned into special clay soil for tandoor, sifted through a sieve, and mud is made by adding straw and goat hair. It is left for a day and kneaded again the next day. The mud is shaped into a cylinder with a diameter of 9-10 cm and knitted. The whole tandoor cannot be knitted at once. It is left to dry from time to time. It is knitted slowly and left to dry to prevent warping and collapse. Finally, the mouth of the tandoor is made and left to dry. Tandoor mud must be well kneaded. Otherwise, it will deteriorate and collapse quickly.The installation of the tandoor varies from region to region. While tandoori soil is buried in the most populated provinces of Turkey, as it approaches the western provinces, human height is reached on the earth. In places where tandoors are to be installed, such as Van, Bitlis, Hakkari, the well for the tandoor is first dug. The tandoor is placed in this pit and covered with the surrounding mud. In our provinces such as Batman, Siirt, Diyarbakır and Mardin, people always talk in a way that comes down to their waist. By the way, be sure to leave an air hole.Tandoori bread dough is usually prepared with leavened dough. The sour dough is spread in a large oval shape and stuck to the wall of the tandoori. It all requires skill to put bread into the tandoor, to be able to withstand the fire, and to hold the bread to the tandoor. This task is usually undertaken by the elderly mothers of the house. Early in the morning, women take their fresh wood or twigs to the tandoors to bake bread and enter first place. After the baked bread is left to cool, it is wrapped in table cloths and stored that way. The most important feature of bread is that it can remain intact for a long time. For this reason, women produce tandoori bread in tandoors weekly or monthly.

Exhibition Name



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