National Cuisine Festival at the Faculty of Biology

National Cuisine Festival was conducted yesterday by ASU Faculty of Biology students. Each of 6 teams cooked one ethnic dish, which was available for tasting by all guests. The participants of the amusing event included representatives of Russia, Kyrgyzstan, Kazakhstan, Tajikistan, Belarus and Ukraine.

The feast began with the dish made by Kazakh team. The students presented their beshbarmak and said a few words about the fundamentals of cooking and serving food and Kazakhs’ hospitality. The next were potato flapjacks belonging to Belarusian cuisine. Further the guests tried Kiev borsch. It was prepared by the Ukrainian team, who noted that usually there would be 20 spices added to real Ukrainian borsch, although the poor students decided to dodge and added only 3 spices instead. The secret recipe of their borsch remained untold.

The Russian team presented Russian okroshka and described all kinds of the dish and ways of cooking it. The students from Tajikistan dressed in national costumes offered kurutob to the guests. As for Kyrgyz team, they decided to prepare oromo.

Kantemir Oktonbekov, Faculty of Biology 1st year student:

“I think that the majority of students and their stomachs liked the event. I tried every dish and was delighted with different peoples’ national cuisine and participants’ cooking skills. Every participant is praiseworthy, as everything was really delicious!”

After the participants’ presentations, the judges and the guests were allowed to taste the dishes. It was impossible not to notice that they were impressed by the food, the participants’ skills and their costumes. Even the judges could not choose the winner at once and decided to postpone the results deliverance.

Everyone left the event full, satisfied, happy and pleased. The festival turned out great. The university is looking forward to conducting such event the next year and hopes to see more participants from more countries.