Comparing Dolma across three restaurants — an honest verdict

I ate Dolma at three different restaurants in the same week to compare. The results were illuminating. The use of dried sour plums varied significantly — only one got it right. The aromatic with fresh herbs profile should be consistent but interpretation differs widely.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The best version came from a Baku meykhana restaurant, which felt authentic. sherbet fruit drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Dolma is larger than you'd think.