Baku, St. Petersburg 06-2019

To continue the culinary journey around the central Asian region, we found an Azerbaijan (or Azeri) restaurant. The remarkably high ceilings and colourful windows were quite unique.

- Kutabs with cheese 100g 145rub or lamb 100g 210rub - thin savoury crepes with cheese or lamb. Quite good;
- Eggplant rollls (eggplant slices stuffed with spicy filling made of nuts with aromatic herbs with garlic) 200g 390rub;
- Kufta (meatballs from veal, potatoes, chickepeas, broth, spices) 350g 560rub - a big mother meatball in a very savoury soup and soft potatoes. Really nice;
- Pulp of veal, eggplants, bell peppers, tomatoes, potatoes 300g 680rub - essentially a stirfry. Nothing special.

Warm bread came at a small extra cost. It was great similar to Turkish, and mopped up the soup very well.

Not my favourite of the new cuisines, but still good and squarely in there.

Ushi

Eat, drink, travel. Where annual leave, expendable income, intensive research and a daring appetite come together. Originally based in Abbotsford, Melbourne before taking timeout to venture outwards from Whitechapel, London before unexpectedly living in Kingston, Canberra. Progressed to Footscray, Melbourne and now journeyed the full circle back to London. I wonder where will be next... I spend a lot of time researching all the available web information in preparation for eating my way around a city. Initially my thoughts were to make the choices easier for the average traveller passing through to eat well and not be disappointed. However considering the insane number of blogs and the lack of readers of this one, it has now turned into a small catalogue to supplement my memory, particularly for potential return trips and reminiscing. Wonderful food experiences come from markets, street vendors, tiny holes in the wall, fine establishments and also heavily touristed places. I've tried what I consider to be well rated, something I'm particularly after or a menu that interests me. Sometimes the location near another site influences my choice, but I've been known to walk an hour each way to make it somewhere. This has progressed since 2004/2005 (the genesis of my food and travel life) - and it will all eventually find its way here.

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