Autumn

Georgia inspire beetloaves*.

Georgian cuisine in Soviet Union was always viewed as something like French cooking in Western Europe. Or perhaps more like Tuskan leaning Italian actually. Sophisticated, exquisite, generous. Both hugely desired and, well, envied. I find it quite curious that these

Autumn

Deer, blood, chocolate and Kagor in a stew.

Stews are never sexy food, they say. Warming and hearty is rarely what we hanker after when in search of more exquisite pleasures, be it food or well, else. But add in muscular and less than expected flavours, and you

Autumn

Meet the OTHER Russians – biotiful white stuff.

‘I’m happy here.People smile. I’m just missing the black bread and ‘sour’ dairy products’ – is what you hear, inevitably, from russkis when they first arrive in Britain. Dark, moist, rye bread like this Borodinsky bread and the myriad varieties

Autumn

The nostalgic soup of ‘coloured cabbage’

‘Coloured cabbage’ – Cauliflower in Russian – was amongst the first few ‘foreign’ ingredients that reached the just-post-Soviet Estonia in the early 1990s. I was about 11 and just started to do things in the kitchen, cooking I suppose one