Tatar cuisine culinary traditions evolved for centuries. While maintaining its identity, much has changed in the kitchen: it improved, enriched with new knowledge and products about which Tatars learned from neighbors. The legacy of the Turkic tribes in the period of the Volga Bulgar Tatar cuisine remained katyk, ball-May, kabartma of Chinese dishes have been borrowed dumplings and tea, from the Uzbek – plov, Halva, sherbet, and of Tajik – Pahlavi. Tatars have been long time engaged in settled agriculture and animal husbandry, which contributed to the prevalence of flour food and meat in dairy dishes, but a special place in the cuisine of people held various pastries.

Top chefs will share with you the secrets of cooking famous Tatar dishes such as chak-chak, echpochmak, vac belesh, Gubadiya. You’ll also be able to take part in cooking.

Price: starting from $25/ person