I underestimated Dushbara. The richly layered description didn't prepare me for the reality. saffron brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. tea drinking is a ritual — black tea served in armudu pear-sha…
Read full review →I'm sceptical of any restaurant claiming to do Dushbara well, having been disappointed often enough. This one delivered. The richly layered base was authentic and the use of dried sour plums showed real knowledge. tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies…
Read full review →I took a cooking class specifically to learn how to make Dushbara correctly. The instructor explained why chess herbs (dill, parsley, tarragon, mint) is used the way it is — something I'd never understood from just eating it. The richly layered result when you make it yourself is different. Azerbai…
Read full review →I spent an afternoon making Dushbara from scratch following a traditional recipe. Getting chess herbs (dill, parsley, tarragon, mint) right was the main challenge — it's not as straightforward as it looks. The sweet-sour from fruit result was rewarding once I got it right. Azerbaijani cuisine refle…
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