Lamb

Restaurant "Barashka" is such a Baku courtyard, suddenly turned into a fashionable European patio, surprisingly without losing its character. Modern European interior, serving, serving and traditional Azerbaijani cuisine – a combination of unusual, but absolutely logical. Who doesn’t like real Baku pilaf with chestnuts? Stupid question. Where can I try it? You can't go to Baku! Thank goodness this question is no longer relevant. You have to try it in the barn, of course. The transparent doors of the entrance are as ruthless as the weather forecast, but the inside is always warm. Large bar counter, all decorated with sweets on trays and seasonal fruits. Soft light, wooden walls, sofas with pillows from wool rugs - kilims. Willows and pomegranates of unearthly beauty - in vases, and in niches and generally everywhere where you can put a tray or vase with fruit. A whole wall of cans of canned lemons, pepper tub on the windowsill. Product cult? Yes! What's wrong with him? On the second floor there is a spiral staircase - those walking on it consider lemons, but there will still be something to consider. The main decoration of the upper hall is photographs on the walls. And that's not the entourage. They should be considered - what faces, what fruits! Sitting, snacking and coming up with different stories about unknown people, washing them down with a traditional seagull with thyme served as a compliment. Numerous guests of Barashka already know what to eat - everyone here has their favorite specialty. And a beginner from the laconic menu should recommend a salad of ripe Baku tomatoes with red onions, necessarily with the finest cutabs with greens or meat, dushbara with dumplings and, of course, dolma. For the first time this will be enough. Here for three you can imagine the thigh of the tenderest young lamb baked in fragrant herbs. And, of course, under Azerbaijani wines and cognacs. But what you can’t forget is the pilaf. Of course. Here you look - pilaf like pilaf, and look closely - there are chestnuts, whole, round such, and raisins, and dried apricots, and prunes, and albuhara, some mysterious. And all this smell of magic, warmth of some fabulous. And drink the soup... Boil it on a slow heat for 6 hours in a row, that is, they do not sleep all night - cook. So it is supposed, for nothing, that Moscow is outside the windows, not Baku. And they're served in the pot they cooked in. However, they will separately bring a European plate, which - hand on heart - although from the latest collection of a fashionable dish shop, and there is more convenient from it, but looks like a pale relative from an eternal diet. But the taste of Piti will still be stunningly bright. Because two chefs (why is one, two better, eh?!) - Aydin Huseynov and Elshan Shafiev - Baku. And cook from childhood, and used to do it as necessary, that is, as Grandma did. However, a professional is a professional And for Moscow residents who are not used to a real Central Asian meal, Baku residents prepare their dishes in a cunning way. How are they doing to preserve the true nature of the national cuisine while still pleasing the local stomach? That's a professional secret. And why do we need to know the mechanisms of the birth of culinary joy, it is important to feel and enjoy the food colorful, fragrant and kind. It's so warm... Wrong word!