According to an almost-half decade of research, Russia’s new initiative to ban all types of dishes from countries that sanctioned Russia — including the United States and several countries of the European Union — had helped bolster its culinary scene. The 2014 ban on imported food had allowed Russia to improve its food industry by revisiting its gastronomic historic culture.
According to David Sciasci of ABC Australia, Russian cuisine is not exactly similar in appeal as opposed to saying French or Japanese cuisine. But chefs of local Russian restaurants needed to work with what they had, and there were other countries to source ingredients from — a unique opportunity to introduce new ideas for dishes.
According to Sciasci, the country continues its love for Georgian cuisine, such as the Chkemeruli Georginan Fried Chicken and the Khinkali Meat Dumplings that looked deliciously and suspiciously Chinese because of its wrap of white dough. The sour cream on the side had been beautiful for the dish, according to Sciasci.
Sciasci describes that food in Russia is based on buckwheat produced locally and is often applied to other ingredients including chicken, veal, beef and seafood. Georgian spices — bountiful in Russia — had become a staple for the dishes.
While Russia has its share of international restaurants, the local restaurant scene is thriving as Russians and even travellers find it enjoyable to revisit its culinary history.