Why Shashlik deserves more attention

Shashlik rarely gets the international recognition it deserves. The savoury and satisfying complexity is genuine, not simple, and the technique involved in using buckwheat correctly takes real skill.

the Russian tea tradition using a samovar is centuries old and central to social hospitality. I encountered it first in a traditional Russian stolovaya canteen and that context helped me understand it properly. black tea from a samovar is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Shashlik is the dish to start with.