The Azerbaijani cuisine has long won recognition both in the East and in Europe. It was written in ancient written sources by famous historians and travelers.
The history of art to create recipes in Azerbaijan goes back centuries, is based on the vast experience of hereditary chefs are still present today. No wonder our country is famous as the land of centenarians. Scientists explain this phenomenon due to favorable climate, lifestyle, organic food and the principles of good nutrition. The most sophisticated gourmets who come to the country from around the world, have the taste and aroma refinement dishes of Azerbaijani cuisine.
This kitchen is original and has a national character, which manifests itself in the specific cooking techniques and traditions of the Azerbaijani party. According to composition and a number of dishes, it is among the highly diverse and healthy ones, and the abundance of different kinds of meat, fish and vegetable specialties complemented by soft greens and savory spices. Traditional works of Azerbaijani cuisine are original and unique, they can not be confused with the dishes of other national cuisines.
It is no secret that the culinary arts of Azerbaijan enjoy continued popularity. Exclusive Azerbaijani dishes – dolma, bozbash, bozartma, chikhirtma, khashil, piti, pilau govurma – are included in the national menu of numerous peoples of the Caucasus.
“Nush Olsun!” – “Bon Appetite!”, Will tell you in any part ofAzerbaijan, are cordially invited to a plentiful feast or the most real feast of taste. These good wishes, you will hear constantly from many different people.