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Taste of Russia
RUSSIAN FOOD is typically quite heavy, as the cuisine adapts itself to the extremely cold temperatures of the country. Accordingly, there is a lot of emphasis on carbohydrate foods,wheat, millet, berries, mushrooms, cabbage, potato and other root vegetables...
that have longevity and can therefore sustain people from one harvest to the next.
Mushrooms are high in protein and fibre and are also believed to have a medicinal effect, while cabbage, which is a staple part of the diet especially in the form of sauerkraut or pickled cabbage, is a rich source of fibre and vitamins C and B6. Meat includes game, poultry and fish.
The foundation of the cuisine is influenced by the peasant population battling the harsh climes and thus, one finds alot of breads, pancakes and kvass. Soups are an essential component of the menu...hearty stews based on meat and seasonal produce. Under rulers such as Catherine the Great and Peter the Great, culinary techniques began to be inspired by other parts of Europe; the ubiquitous Veal Orloff and Beef Stroganoff are actually Franco-Russian.
This hearty, nonetheless healthy cuisine, is now brought to Dubai by the Fairmont and the visiting team of chefs Kim Gates, Alexey Bykov, Ana Kaloshina and Natalya Alekshina, from the Swissotel Moscow. Taste of Russia will be featured until August 31 at Spectrum on One.
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