Mild and pleasant

The foundations of the Russian cuisine were laid by the peasant food for the rural population. But the cuisine also derives its varied character from the vast and multi-cultural expanse of Russia, which went through different transformations over time.

Along with the native foods like wheat, barley the staples that provided the plethora of breads, pancakes, cereals, kvass, beer and vodka, the spices and techniques used for grilling meat makes the Russian cuisine the best spread on a connoisseurs table.

Says Sharmilee Shakya, director of sales and marketing at Wunjala Moskva, “Russian food is distinct from other cusines. It’s mild and neither sweet nor spicy. And also because it very much goes with the Nepali palate, it’s much popular now even among our Nepali guests.”

So for THT food fest, the restaurant has chosen one course from each item on its menu. But most interestingly the Russian stall will provide its own original Vodka to wash down the hearty Russian meal. “Our last participation didn’t go without notice, and this year we expect even more,” says Shakya.

Russian fare

• Starters: Stolinhnil Salad (prepared of potato, carrot, gherkin chicken meat, mixed with mayonnaise): Rs 50

• Main course: Chicken Shashlik (charcoal grilled choice of chicken, served with salad, saffron rice and baked potatoes): Rs 175

• Snack: Blinchiki — 2 pieces (thin hard rolled pancakes stuffed with mushrooms and cottage cheese): Rs 95