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How the Coffeehouse Became Tashkent's New Chaikhana

How the Coffeehouse Became Tashkent's New Chaikhana"In the East, in the East, what is life without a chaikhana?" goes a well-known song. Yet, as it turns out, even a cultural institution as enduring as the chaikhana can have its successor. After all, the chaikhana was never merely a place to eat and drink. It was a place for conversation, negotiation and community. And as generations change, so do the places where those conversations happen. This is the story of how, in little more than a decade, Tashkent went from instant coffee to specialty coffee... and to something much bigger.Cyrill Grishin#Gastronomy#Ideas & Analysis

Soviet-Style Uzbek Plov: How Central Asian Cuisine Conquered the USSR

Soviet-Style Uzbek Plov: How Central Asian Cuisine Conquered the USSRCentral Asia was traditionally considered a distant backwater in the Russian Empire. Even after the region's conquest in the second half of the 19th century, the average Russian viewed it merely as a source of exotic goods—Bukhara carpets, Samarkand robes, Khiva suzani embroidery. Everything changed after the 1917 Revolution.Павел Сюткин#Gastronomy#Ideas & Analysis

"On the plate are manti, and in it two parts of lamb": How Russia penetrated Asia, and Asian cuisine penetrated Russia

"On the plate are manti, and in it two parts of lamb": How Russia penetrated Asia, and Asian cuisine penetrated RussiaIt's no secret that the most common fast food in Russia is of Asian origin. The overall popularity of pilaf and shashlik, lagman and baklava is not only equal to, but often surpasses, Russians' love for shchi, buckwheat porridge, or kulebyaka. Writer and culinary historian Pavel Syutkin, exclusively for HD magazine, explained how the infiltration of Asian cuisine elements into Russian gastronomy began.Павел Сюткин#Gastronomy#Ideas & Analysis

Tatar buckwheat and Arabic rice. Pavel Syutkin — about Asian products of Russian cuisine

Tatar buckwheat and Arabic rice. Pavel Syutkin — about Asian products of Russian cuisineThe history of national cuisines rarely aligns with state borders—especially at the crossroads of Europe and Asia. Buckwheat and rice, familiar and seemingly native to Russian gastronomy, actually entered it from the East and became part of the mythological narrative. Especially for HD magazine, historian and author of the book "The True History of Soviet Cuisine" Pavel Syutkin explains how Asian products became the basis of the daily diet in medieval Russia—and why discussing the traditional inevitably leads to a dialogue of cultures.Павел Сюткин#Gastronomy#Ideas & Analysis

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