With Asylbek Jeenbekov and Aziz who made the introductions before going in for lunch at Frunze
An appetizer of dried fruit; sultanas, apricots, halwa, cashews, dates, crystalized natural sugar with pureed raspberry in the centre.
Fresh water fish with caviar and hollandaise sauce with seasonal vegetables
Dessert was a mango crème brule with pistachio ice cream on bed of pistachio crumbs with a honey sauce
restaurant which is the former Russian name for the capital Bishkek and is based in a stunning historic building.
It was an excellent lunch with esteemed company and I look forward to more discussions with government officials in the future to help sustain the honey producing industry and see it reach more people across the world.
More central Asian dishes I sampled in Bishkek include at restaurant, Faiza:
A pasty filled with beef & onion
Dumplings filled with pumpkin & onion
Rolled crepes filled with soft cheese curd dipped in sweet cream
Beef shank & vegetable stew
Pan fried mushrooms with a blob of mayonnaise, amazing!
Fruit Kompot, a national drink
I’m loving my time in Kyrgyzstan, situated between Kazakhstan to the north, Uzbekistan to the west and southwest, Tajikistan to the southwest and China to the east.
Its not an easy place for a vegetarian as the diet is heavy on meat, though I was assured the meat is grass fed and free from added hormones. Bread is a huge part of their culture, its served with everything and because of being landlocked, mountainous and clean agriculture is a huge part of living and the economy.
Freshly made bread from the street ovens