1. What are the most popular dishes in Kazakhstan?

Some of the most popular dishes in Kazakhstan are beshbarmak (a meat and noodle dish), manty (steamed meat dumplings), kuurdak (fried meat and potatoes), shashlik (grilled skewered meat), lagman (noodle soup with vegetables and meat), baursak (fried dough balls), and kazy (cured horse sausage).

Other traditional dishes include plov, a rice dish with carrots, onions, and sometimes meat; sorpa, a meat-based soup; kuyrdak, a dish made from lamb or horse innards; and bausparmak, a dish similar to beshbarmak but with thicker noodles.

2. Are there any unique dishes that are specific to certain regions of Kazakhstan?

Yes, there are several unique dishes that are specific to certain regions of Kazakhstan. In the southern region, Osh is a popular rice dish cooked with spices and often served with roasted mutton or beef. In the western region, Samsa is a savory pastry filled with minced lamb or beef. In the eastern region, Tuygan Shorpo is a soup made from fermented mare’s milk and boiled beef or lamb.

In the northwestern region of Mangystau, Sabzi Baur is a dish made from camel hump fat and local herbs. In the northeastern region of Kostanay, Kuryt is a porridge made from buckwheat flour mixed with butter and onions. And in the central region of Almaty, Baitaliapam is a sweet pumpkin dessert cooked in honey syrup.

3. How does Kazakh cuisine reflect its nomadic heritage?

Kazakh cuisine reflects its nomadic heritage in various ways. First, many traditional dishes such as beshbarmak and kuurdak were originally cooked on open fires by nomadic tribes while traveling on their horses across the vast steppes.

Secondly, Kazakh cuisine is heavily based on meat, particularly mutton and horse meat, as these were easily accessible for nomads who relied on livestock for their food. The dishes also often include ingredients that could be found in the wild, such as various herbs and plants.

Lastly, traditional dishes are simple and hearty, providing sustenance for nomadic lifestyles. They are also often made with few utensils and tools, as nomads had to carry their belongings with them on their journeys.

2. How does the local cuisine in Kazakhstan differ from neighboring countries?

The local cuisine in Kazakhstan is heavily influenced by its nomadic and Turkic roots, as well as the country’s diverse landscape and climate. This results in a unique blend of flavors, ingredients, and cooking techniques that set it apart from its neighboring countries.

1. Meat: Kazakhstan is known for its love of meat and dishes such as shashlik (grilled meat skewers), beshbarmak (boiled or steamed lamb or horse meat served with noodles), and kuyrdak (chopped and fried lamb or beef offal) are popular. While neighboring countries like Uzbekistan also have a strong meat-based cuisine, they tend to use more spices and herbs in their preparations.

2. Dairy products: Kazakhstan has a rich tradition of making dairy products such as kymyz (fermented mare’s milk) and kurt (dried sour cream balls). These are often used in various dishes, giving them a distinct tangy flavor. Neighboring countries like Kyrgyzstan also have a strong dairy culture, but their preparations tend to be sweeter.

3. Bread: Bread is an important staple in Kazakh cuisine, with traditional flatbreads like baursaki and tandyr nan widely consumed. The country’s central Asian neighbors also have bread-centric cuisines but with different varieties and shapes.

4. Rice: Unlike its neighbors where rice is a main staple, Kazakhstan has traditionally been a nomadic society with little access to large quantities of rice. However, rice dishes like pilaf have become popular due to influences from neighboring countries like Uzbekistan.

5. Spices: The use of spices is minimal in traditional Kazakh cuisine compared to other central Asian nations. Simple seasonings like salt, pepper, cumin, and coriander are commonly used to enhance the natural flavors of the ingredients.

6. Influence from Russian cuisine: Due to being part of the former Soviet Union, Kazakhstan’s cuisine has also been influenced by Russian cuisine. This is reflected in dishes like pelmeni (dumplings), borsch (beet soup), and kartoshka (potato salad). However, these dishes are usually adapted to incorporate local ingredients and flavors.

Overall, Kazakhstan’s cuisine stands out for its focus on simple yet flavorful preparations using locally sourced ingredients. It combines elements from various neighboring countries while still retaining its unique identity.

3. Can you recommend any must-try dishes in Kazakhstan?

1. Beshbarmak – a dish made of boiled meat (usually horse or lamb) served with noodles, potatoes, and onion sauce.
2. Samsa – meat-filled pastries usually made with lamb, onions, and spices.
3. Kazy – dried horse sausage often served as an appetizer or snack.
4. Manty – steamed dumplings filled with minced meat and spices.
5. Shashlik – skewered grilled meat (usually lamb or beef) marinated in various herbs and spices.
6. Baursak – deep-fried dough balls served as a side dish or snack.
7. Laghman – pulled noodle dish with vegetables and either beef or chicken.
8. Kuurdak – fried sheep’s liver or kidneys served with onions and potatoes.
9. Pilaf – rice cooked with meat, carrots, and spices such as cumin and paprika.
10. Chak-chak – fried dough pieces coated in honey syrup and formed into a ball.

It is also recommended to try traditional dairy products such as kymyz (fermented mare’s milk), shubat (fermented camel’s milk), and ayran (salty yogurt drink).

4. In what ways has globalization influenced traditional cuisine in Kazakhstan?

1. Increased access to ingredients: Globalization has made it easier for people in Kazakhstan to access a wide variety of ingredients from across the world, allowing them to incorporate them into traditional dishes and create new fusion dishes.

2. Diversification of food choices: As a result of globalization, people in Kazakhstan have been exposed to different cuisines and food trends from around the world. This has led to a diversification of food choices and the creation of new fusion dishes that combine elements from both traditional Kazakh cuisine and other global cuisines.

3. Adopting new cooking techniques: With the rise of international travel and cultural exchange, traditional Kazakh cooks have also been introduced to new cooking techniques from around the world. This has led to an evolution of traditional recipes as they incorporate these new methods into their cooking.

4. Influence on dining habits: Globalization has also influenced how people in Kazakhstan dine. Fast-food chains, international restaurants, and food delivery services have become popular options, changing the way people eat and interact with food.

5. Incorporation of foreign dishes into traditional meals: As a result of globalization, foreign dishes such as pizza, sushi, and burgers have become increasingly popular in Kazakhstan and are often incorporated into traditional meals or served alongside them.

6. Emergence of fusion cuisine: The blending of different culinary traditions has resulted in the emergence of fusion cuisine in Kazakhstan, where chefs creatively combine elements from different cuisines to create unique dishes.

7. Promotion and preservation of traditional cuisine: Globalization has also brought attention to traditional Kazakh cuisine through food festivals, cultural events, and media coverage. This helps promote and preserve traditional dishes amidst growing popularity for international foods.

8. Competition among restaurants: With increased exposure to global cuisines comes competition among restaurants. This drives chefs in Kazakhstan to constantly improve their skills and innovate with new flavors, leading to an overall improvement in the quality and variety of local cuisine.

9. Influences on food production and agriculture: Globalization has also brought changes in food production and agricultural practices. With the demand for diverse ingredients, many farmers have started growing new crops or using modern techniques to keep up with the international market, leading to a change in traditional farming practices.

10. Culinary tourism: As a result of globalization, culinary tourism has also become popular in Kazakhstan. Tourists are now seeking out unique dining experiences, taking cooking classes, and exploring local markets and food traditions, all of which contribute to the evolution of traditional cuisine in Kazakhstan.

5. Are there any regional variations in cuisine within Kazakhstan?

Yes, there are regional variations in cuisine within Kazakhstan. The country’s vast size and diverse cultural influences have resulted in distinct regional cuisines that vary in ingredients, cooking techniques, and dishes.

In the northern regions of Kazakhstan, the cuisine is heavily influenced by Russian and Central Asian flavors. Meat dishes such as shashlik (grilled skewered meat) and plov (pilaf) are popular, as well as soups like borscht (beetroot soup) and shorpa (meat stew).

In the central regions, including the capital city of Nur-Sultan, traditional Kazakh cuisine is prominent. This includes dishes such as beshbarmak (boiled noodles with meat), kuyrdak (fried organs), and kazy (horsemeat sausage).

The southern regions of Kazakhstan have a stronger influence from Uzbek and Kyrgyz cuisines. Here, dishes such as lagman (noodle soup), manty (steamed dumplings), and somsa (stuffed pastries) are popular.

Overall, you may find some similarities in ingredients across different regions – like meat, dairy products, breads, and rice – but the way they are prepared and used in dishes can vary greatly.

6. Which ingredients are commonly used in Kazakhstan’s cuisine?

Some common ingredients used in Kazakhstan’s cuisine include:

– Meat (beef, lamb, horse meat)
– Dairy products (milk, yogurt, sour cream)
– Rice
– Noodles
– Potatoes
– Onions and other vegetables
– Tomatoes
– Garlic
– Herbs and spices (dill, parsley, coriander, bay leaves)
– Apples (a popular fruit in Kazakhstan)
– Sour fruits and berries such as cherries and apricots

7. Is street food a prominent part of the local cuisine in Kazakhstan?

Yes, street food is a prominent part of the local cuisine in Kazakhstan. Street food stalls and carts can be found throughout cities and towns offering a variety of dishes including traditional Kazakh dishes such as beshbarmak (boiled meat and noodles), shashlik (grilled skewered meat), and lagman (noodle soup). Central Asian influenced dishes like plov (rice pilaf) and samsa (pastries filled with meat or vegetables) are also popular street food options. Additionally, there are plenty of snack foods available on the streets such as fried bread, nuts, dried fruits, and various meat snacks.

8. Have any international cuisines been incorporated into Kazakhstan’s traditional dishes?

Yes, Kazakhstan’s traditional dishes have been influenced by various international cuisines, including Russian, Chinese, and Middle Eastern cuisines. Some examples of how these cuisines have been incorporated into Kazakhstan’s traditional dishes include:

1. Plov: This popular dish in Kazakhstan has its roots in the Central Asian region and is similar to pilaf found in Persian and Turkish cuisine.

2. Beshbarmak: This dish is a staple in Kazakh cuisine and consists of boiled noodles served with meat and onion broth. It was influenced by Chinese hand-pulled noodles.

3. Lagman: This noodle soup is adapted from Uyghur cuisine, which has strong influences on the food culture of western Kazakhstan.

4. Shashlik: Grilled meat on skewers known as shashlik or shish kebab is a popular street food in Kazakhstan that was inspired by Central Asian nomadic cooking styles.

5. Samsa: Similar to samosas found in Indian and Pakistani cuisine, samsa is a traditional Kazakh pastry filled with minced meat or pumpkin.

6. Manty: These steamed dumplings can be found throughout Central Asia and are often filled with lamb or beef, reflecting influences from Russian cuisine.

7. Kazy: This smoked sausage made from horsemeat is considered a delicacy in Kazakhstan and reflects the country’s nomadic past when horses were an integral part of the culture.

8. Pilaf with dill and raisins: This combination of herbs, spices, and dried fruit in a rice dish has origins in Persian cuisine but has become a popular side dish in Kazakhstan.

9. How important is food culture to the people of Kazakhstan?

Food culture is very important to the people of Kazakhstan. Food plays a significant role in their daily lives and social interactions. It is a way to connect with their cultural heritage, preserve traditions, and strengthen community bonds.

Kazakh cuisine has evolved over centuries, influenced by a variety of cultures including Turkish, Russian, Chinese, and Persian. As a result, it offers a wide range of dishes that reflect the diversity of the country’s population.

Food is not just seen as sustenance but also as an expression of hospitality and generosity. Guests are often welcomed with an array of dishes and treated to large feasts on special occasions. Sharing food is a way to show love and respect for others.

Meat and dairy products play a central role in Kazakh cuisine. Traditional dishes include beshbarmak (boiled meat served with noodles), kuyrdak (a dish made from liver, kidney, or other organ meats), and various kebabs. Horsemeat is considered a delicacy in Kazakhstan and is often served during festive occasions.

Bread is also an important part of the Kazakh food culture. Different types of bread are baked daily using traditional methods, such as tandyr – an underground oven made from clay or metal.

Moreover, food culture in Kazakhstan is intertwined with customs and rituals related to different stages of life, such as birth, marriage, and death. Certain foods are believed to bring good luck or have healing properties.

In recent years, there has been a renewed interest in traditional Kazakh cuisine as people strive to preserve their cultural identity in the face of modern influences. Festivals celebrating Kazakh food are held throughout the country, showcasing different dishes and cooking techniques.

In conclusion, food culture is deeply embedded in the identity and everyday life of people in Kazakhstan. It reflects their history, values, and sense of community while also evolving with changing times.

10. What are some common cooking techniques used in Kazakhstan’s cuisine?

Some common cooking techniques used in Kazakhstan’s cuisine include:

1. Grilling or roasting: Meat, vegetables, and bread are often grilled or roasted for a smoky and charred flavor.

2. Boiling: Stews and soups are popular dishes in Kazakhstan, which are often made by boiling meat and vegetables together with herbs and spices.

3. Frying: Frying is a common technique used for preparing meats and vegetables, as well as dough-based dishes such as samsa (savory pastries) and baursak (fried dough balls).

4. Steaming: Steaming is commonly used to cook dumplings and noodles such as manty (steamed dumplings filled with meat) and laghman (noodles stir-fried with meat and vegetables).

5. Braising: This slow-cooking method involves browning the meat first, then simmering it in a flavorful liquid until it becomes tender and develops rich flavors.

6. Baking: Baked dishes such as pies, pastries, and breads are also popular in Kazakhstan.

7. Smoking: Smoking is a traditional method of preserving meat in Kazakhstan, particularly horse meat which is commonly smoked to make karta (smoked horsemeat sausages).

8. Pickling: Pickled vegetables, such as cucumbers, tomatoes, cabbage, and carrots, are an essential part of Kazakh cuisine.

9. Marinating: Meats are often marinated in a mixture of yogurt or sour cream with herbs and spices to add flavor before grilling or roasting.

10. Stir-frying: Stir-frying is used to cook quick and easy meals like stir-fried noodles or rice with meat and vegetables.

11. Are there any famous chefs or restaurants known for their interpretations of Kazakhstan’s cuisine?

1. Chef Nurgisa Tursikulov – a well-known chef in Kazakhstan who incorporates traditional Kazakh ingredients and techniques into his modern dishes.
2. Restaurant Gakku – located in Almaty, this restaurant is known for its fusion cuisine, blending both Kazakh and European influences.
3. The Ritz Carlton Astana – their “Aroma” restaurant offers a high-end dining experience featuring contemporary interpretations of Kazakh dishes.
4. Kishlak Restaurant – another popular spot in Almaty that serves traditional Kazakh cuisine using fresh, local ingredients.
5. Chef Kirakosyan Arman – known for his innovative approach to traditional Kazakh recipes at his restaurant “Arman.”
6. Mantalicious – a fast-casual restaurant chain offering classic Uzbek and Kazakh dishes like manti (dumplings) and shurpa (soup).
7. Saraichik Restaurant – located in Astana, this restaurant serves authentic Kazakh dishes with a strong emphasis on presentation and quality.
8. Master Chef Diha Qaysengaliev – a renowned chef based in Nur-Sultan who pays tribute to the nomadic roots of Kazakh cuisine in his signature dishes.
9. Two Olives – a popular fine dining establishment in Almaty that offers unique takes on traditional Kazakh flavors.
10. Voy – this award-winning restaurant in Almaty serves up modern interpretations of classic Central Asian dishes, including those from Kazakhstan.
11. Kazybek District Eatery & Bar – located in the city of Semey, this eatery specializes in traditional Kazakh dishes using locally-sourced ingredients from the surrounding area.

12. Are there any particular foods or ingredients that are considered sacred or special in Kazakhstan?

Yes, there are several foods and ingredients that are considered sacred or special in Kazakhstan. These include:

1. Horsemeat: Horsemeat holds a special place in the Kazakh culture as it is believed to have healing properties and is traditionally eaten on special occasions such as weddings and celebrations.

2. Milk and dairy products: Milk, yogurt, and other dairy products are also highly valued in Kazakhstan as they are seen as symbols of life, purity, and prosperity. Fermented horse milk, known as “kumis,” is particularly revered.

3. Wheat: Wheat is considered a sacred crop in Kazakh culture due to its importance in traditional dishes such as “beshbarmak” (a stewed meat dish served over boiled noodles).

4. Honey: Honey has long been regarded as a symbol of health, wealth, and happiness in Kazakhstan. It is often used in traditional remedies and offered to guests as a sign of hospitality.

5. Apples: Apples are native to Kazakhstan and are seen as symbolic of knowledge and enlightenment. They are widely used in traditional foods such as “sorpa” (a soup made with apples, rice, and meat).

6. Salt: Salt is another important ingredient in Kazakh cuisine and is believed to bring luck and protect against negative energy. It is often used during religious ceremonies or added to dishes for flavoring.

7. Camel milk: Camel milk is considered a rare delicacy in Kazakhstan and is often consumed by nomadic communities for its nutritional value and medicinal properties.

8. Cumin: Cumin is a key spice used in many traditional Kazakh dishes, imparting a distinctive flavor and aroma to the food.

9. Samsa (or samosa): This triangular shaped pastry filled with meat or vegetables is seen as an iconic dish in Kazakh cuisine.

10. Apricots: Apricots hold cultural significance in Kazakhstan due to their significance in traditional Kazakh medicine and are often included in desserts and drinks.

11. Plov: This rice pilaf dish is cherished in Kazakhstan and is often prepared for special occasions and gatherings.

12. Green tea: Tea holds a special place in Kazakh culture and is seen as a symbol of hospitality. It is traditionally served with meals or offered to guests as a sign of welcome.

13. How have historical and cultural influences shaped the local cuisine of Kazakhstan?

The cuisine of Kazakhstan has been significantly influenced by its historical and cultural background. The country’s location at the crossroads between Europe and Asia has made it a hub for trade and migration, resulting in a diverse range of culinary influences.

One of the most significant influences on Kazakh cuisine is the nomadic lifestyle of the people. Historically, the vast majority of Kazakhs were nomadic herders, moving their livestock across vast expanses of land. As a result, their diet consisted mainly of meat and dairy products, with dishes such as beshbarmak (boiled horse or lamb meat served on flat noodles) and kumys (fermented mare’s milk) being staples.

The influence of neighboring countries is also evident in Kazakh cuisine. The Silk Road, which passed through Kazakhstan, brought spices and cooking techniques from China, India, Persia, and Turkey. Traditional Kazakh dishes such as plov (rice pilaf) and lagman (noodle soup) have been adapted from Central Asian countries.

During Soviet rule, Kazakhstan was heavily influenced by Russian cuisine. This can be seen in dishes like pelmeni (dumplings), blini (pancakes), and shashlyk (grilled meat skewers). Russian ingredients such as potatoes and carrots have also become staple elements in modern Kazakh cooking.

In more recent years, globalization has had an impact on Kazakh cuisine with Western fast food chains becoming popular in urban areas. However, traditional dishes are still widely enjoyed throughout the country.

Religious influences have also played a role in shaping Kazakh cuisine. A large portion of the population follows Islam, which prohibits the consumption of pork. As a result, beef and lamb are commonly consumed meats.

Overall, the combination of nomadic traditions, neighboring influences, Soviet influence and religious practices have all contributed to making Kazakhstan’s cuisine rich and varied. Today’s cuisine reflects both the country’s history and its modernization, with traditional dishes coexisting alongside international influences.

14. Is there a significant seafood culture in Kazakhstan? If so, how is it reflected in local dishes?

Seafood culture in Kazakhstan is not as significant as in other countries due to its geographical location, with no access to the sea. However, the country does have a few lakes and rivers where freshwater fish such as trout, carp, and pike can be found and incorporated into local dishes.

The traditional cuisine of Kazakhstan is heavily influenced by its nomadic heritage and primarily consists of meat-based dishes such as Beshbarmak (boiled noodles with horse or lamb meat) and Kazy (horsemeat sausage). Seafood dishes are mostly limited to coastal cities like Aktau and Atyrau.

One popular seafood dish in Kazakhstan is fried sturgeon, which is typically served as an appetizer or a main course. Fish soup known as kurt kabyl is also a popular dish made with different types of freshwater fish cooked in a broth with vegetables and herbs.

In addition, the Caspian Sea region in Kazakhstan produces high-quality caviar, which is considered a delicacy in the country. Caviar is often served on special occasions and can also be found in various fusion dishes like sushi or paired with blinis (thin pancakes) for a traditional Russian-inspired meal.

Overall, while seafood may not be a major part of Kazakh cuisine, it still holds some cultural significance, especially in coastal regions where it is incorporated into local dishes.

15. Are there any regional specialties or unique dishes that can only be found in certain parts of Kazakhstan?

Some regional specialties and unique dishes that can only be found in certain parts of Kazakhstan include:

– Beshbarmak: A dish commonly found in the Central Asian Turkic countries, including Kazakhstan. It is made with boiled horse or lamb meat served with pasta-like dough pieces called “reeti” and a rich broth.

– Kuyrdak: A dish made from the organs (liver, heart, kidneys, etc.) of sheep or horse cooked with onions and spices. It is considered a delicacy in many regions of Kazakhstan.

– Besparmak: Another version of beshbarmak that is popular in southern Kazakhstan, particularly in the Almaty region.

– Samosa: A deep-fried triangle-shaped pastry filled with various fillings such as meat, potatoes, cheese, and vegetables. It is a common snack in western Kazakhstan.

– Lagman: A soup made with hand-pulled noodles, vegetables, and meat (usually beef or lamb). It is popular in the Xinjiang region of China but can also be found in southern Kazakhstan due to cultural influences.

– Tuzdyk: A type of dry sausage made from smoked horse meat. It can often be found in eastern Kazakhstan where nomadic traditions are still strong.

– Pilaf (plov): A rice dish cooked with spices and usually served with meat (lamb or chicken) and vegetables. Variations of this dish can be found throughout Central Asia, but each country has its own unique twist on it.

– Shubat: A traditional fermented camel milk drink that is popular among the nomadic communities of southern Kazakhstan. It has a tart and slightly sour taste.

16. In general, is the cuisine in urban areas different from rural areas in Kazakhstan?

Yes, the cuisine in urban areas in Kazakhstan tends to be more diverse and influenced by international cuisines, while rural areas typically have a more traditional and homestyle cooking style. Urban areas may also have a wider variety of restaurants, cafes, and street food options compared to rural areas.

17. How do holidays and festivals influence the local cuisine of Kazakhstan?

Holidays and festivals have a significant influence on the local cuisine of Kazakhstan. These celebrations provide an opportunity for people to come together and share traditional dishes that are typically prepared only during these special occasions. Festivals also offer a chance for local chefs and cooks to showcase their culinary skills by creating unique and elaborate dishes.

One of the most important holidays in Kazakhstan is Nowruz, which marks the beginning of spring and the renewal of nature. During this holiday, people prepare sumalak, a traditional dish made from sprouted wheat grains, soaked in water, and cooked for several hours until it becomes a sweet porridge-like consistency. Sumalak is usually shared among family members and neighbors as a symbol of prosperity.

In addition to Nowruz, religious holidays such as Eid al-Fitr (the end of Ramadan) and Eid al-Adha (Festival of Sacrifice) are also celebrated in Kazakhstan. These holidays have their signature dishes, such as beshbarmak (a traditional meat stew with noodles) for Eid al-Adha and baursaks (fried dough balls) for Eid al-Fitr.

Moreover, many festivals celebrate the nomadic heritage of Kazakhstan, which has also left its mark on the local cuisine. For instance, Ysyakh is a summer festival that celebrates the traditions of Kazakh nomads. During this festival, people drink kumis (fermented horse milk), eat shubat (fermented camel milk), and enjoy various grilled meats over open fires.

Overall, holidays and festivals play a significant role in shaping the local cuisine of Kazakhstan by preserving traditional dishes and promoting cultural diversity through food.

18. Are there any dietary restrictions or customs to be aware of when dining out in Kazakhstan?

Some common dietary restrictions and customs to be aware of when dining out in Kazakhstan include:

1. Many Kazakhs are Muslim, and therefore do not eat pork or consume alcohol. Make sure to check if the restaurant serves halal food before ordering.

2. Respectful dress is appreciated, especially in more traditional restaurants. Avoid wearing revealing or provocative clothing.

3. In Kazakh culture, it is considered polite to leave a small amount of food on your plate at the end of the meal. Finishing all of your food may give the impression that you are still hungry and want more.

4. When sharing meals with others, it is customary to wait for everyone to be served before starting to eat. It is also polite to offer food from your plate to others at the table.

5. When visiting someone’s home for a meal, it is customary to bring a small gift such as flowers or sweets for the hostess.

6. Bread is an important part of Kazakh cuisine and is often served with every meal. It is considered impolite to waste bread.

7. Most restaurants in Kazakhstan do not serve tap water, so be prepared to order bottled water with your meal.

8. Tipping in restaurants is not mandatory but appreciated by servers in more upscale establishments.

9. If you have any food allergies or dietary restrictions, it is best to inform the server beforehand so they can make accommodations for you.

10. Kazakhstan has a rich tea drinking culture and tea will likely be offered after a meal as a sign of hospitality and friendship. Do not refuse this gesture as it could be considered impolite.

19. ¿Los lugareños tienen una etiqueta específica cuando se trata de comer juntos? Si es así, ¿qué deberían saber los visitantes al respecto?

Yes, there are certain etiquette to keep in mind when eating meals with locals. Here are some tips:

1. Dress appropriately: Avoid wearing revealing or overly casual clothing while going for a meal with locals. It is important to dress modestly, especially when dining in homes or formal settings.

2. Greet and show gratitude: Upon entering a host’s home or joining them for a meal, it is customary to greet everyone with a smile and say “bon appétit” or “enjoy your meal.” After the meal, it is polite to thank the host for their hospitality.

3. Wait for the host to start: In most French households, the host will typically start the meal by saying “bon appétit,” which signals that it is time to begin eating. Wait for this to happen before starting your meal.

4. Keep hands visible on the table: When dining in someone’s home, it is common practice to keep your hands visible on the table at all times. This shows respect and also ensures good manners.

5. Use appropriate table manners: It is important to use proper utensils and avoid talking with your mouth full while dining with locals. Additionally, French cuisine often includes many courses served one at a time, so take small portions and pace yourself accordingly.

6. Try everything offered: If you are invited into someone’s home for a meal, it is considered impolite to refuse any dish they offer you. This may include dishes that you may not be familiar with or do not typically eat.

7. Compliment the food: It is important to compliment the hosts on their cooking throughout the meal as well as at the end of dinner.

8. Offer to help clean up: After finishing your meal, it is polite to offer to help clean up or at least offer to do the dishes if dining at someone’s home.

9. Respect regional customs: Certain regions in France may have specific customs or traditions when it comes to dining. It is always a good idea to research and ask the locals about any particular customs beforehand.

Overall, the key is to be respectful, open-minded, and grateful for the opportunity to share a meal with locals.

20 .Can you recommend a restaurant that offers an authentic taste of traditional cuisine from Kazakhstan?

I would recommend trying out AyazKamal in Almaty. They offer a variety of traditional dishes such as beshbarmak, a dish made with lamb and noodles, and kumys, a fermented horse milk drink. The restaurant also has a cozy atmosphere with traditional decor, making for an authentic dining experience.