A dish that tells its story — Dovga reviewed

You can taste history in Dovga if you know what to look for. Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The sweet-sour from fruit character reflects those layers — chess herbs (dill, parsley, tarragon, mint) doesn't appear by accident; it came from a specific tradition.

The a Caspian seafood restaurant setting made sense of it. You understand the food differently when the context is right. Xirdalan beer alongside is part of that story. Some food is just fuel. Dovga, properly made, is something more. This version told the story well.