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Video tags
Subtitles
Russian
00:00:00
[music]00:00:23
Good afternoon everyone, this is a project of the Collegium of00:00:26
Chita.ru My name is Andrey Kozlov I am00:00:28
the editor of Chita and today we are visiting In a00:00:30
wonderful establishment with a wonderful00:00:32
person, we are in the cafe Caucasian Captive,00:00:35
which has recently been located not00:00:38
only in the center of Chita, but also on the outskirts of the00:00:41
city in the village of Ugdan this cafe used to00:00:44
be called Gemini, everyone knows it that way, but00:00:46
now there is a new establishment and a new00:00:49
sign that is clearly visible from all00:00:51
sides, this cafe is a Caucasian captive and we are00:00:54
visiting its creator, the owner and the00:00:58
person who came up with this whole00:00:59
wonderful concept that is on really00:01:02
decorates our city Karen Amiryan00:01:04
Karen good afternoon Good afternoon Good00:01:07
afternoon Karen I’m first of all very glad to be here, to be00:01:10
honest, here I am on00:01:12
this territory for the first time, it’s very00:01:14
beautiful, as far as I can see, you’re already ready00:01:17
almost for the New Year, as long as you’ve been00:01:19
here you already work in Ugadana last00:01:21
year in August, you opened it for a year and a half, it00:01:23
almost turns out now This is a00:01:25
fundamentally different establishment yes That00:01:27
is, before it was such an emphasis on00:01:29
Buryat cuisine, after all, probably yes And00:01:31
now here this is the kitchen in which we are00:01:33
accustomed to in the Caucasian captivity in the city00:01:35
Well, it’s like they tried to show the city00:01:38
Armenian-Georgian cuisine, somehow,00:01:41
thank God, it worked out. Well, as such, yes,00:01:45
well, it turns out like a Buryat00:01:47
village. Yes, for some reason everything always creeps up00:01:51
to try00:02:00
You that we have a menu, almost a00:02:02
year and a half has passed, according to your00:02:05
feelings It turned out here precisely00:02:06
because of the results, there are still some problems there, it’s00:02:09
just that last year there were a few problems,00:02:11
but with the pandemic, not counting that, there are still00:02:14
more people, as far as I00:02:17
understand, you carried out00:02:18
some kind of reconstruction here. Yes, what has been updated here inside00:02:20
has basically changed almost00:02:24
80%. but also communication there, convenience,00:02:28
kitchen and outside it was a little different,00:02:32
but also in order not to stand on your feet for so long00:02:35
as is our custom, I ask you to sit at the table and talk, we’ll be00:02:37
happy00:02:43
to talk, but you have one of the most famous00:02:47
restaurants in the city It’s not only00:02:48
Captive of the Caucasus is Khinkalnaya00:02:51
Khinkali House Well, there are not many restaurants in the city00:02:55
that are right on00:02:57
your lips, everyone knows it very well, and00:02:59
this is generally connected with the Armenian culture00:03:02
Yes, with Armenian cuisine, and I00:03:06
was always interested in meeting you, to be honest, because00:03:08
very curious how people so far from their00:03:11
homeland create such wonderful establishments,00:03:13
it’s all through you Of course you came up with all this00:03:16
Where are you from How did you end up here in Chita00:03:19
born in the Armenian city of Yerevan here00:03:24
I have relatives in Georgia00:03:27
bought cars by car came here to visit00:03:29
there to see that how they had problems00:03:33
here so I had to stay here for at least six months00:03:37
eight months00:03:39
you feel what lasts lasts lasts to be00:03:42
angry you need to do something00:03:44
different there productions all sorts of things but00:03:48
we settled on a cafe some year it was00:03:51
It was the twelfth year the twelfth year00:03:54
and in the thirteenth year they opened a00:03:57
Caucasian captive on Zavorobochey Captives the first00:03:59
Caucasian captive00:04:01
often went there with friends to00:04:04
eat there to eat there always for some reason there is a00:04:06
minus there, it’s just written that something00:04:09
is asked for It’s not there it’s not it’s necessary00:04:12
to wait 3 hours and then the tavern opened like a00:04:14
tavern this is something like this, initially, even00:04:17
when we opened the Caucasian captive, it00:04:19
said tavern. Well, people thought00:04:23
that they didn’t understand what a tavern is. What does this00:04:25
mean, and then again00:04:29
they remembered that it’s a cafe because it’s00:04:31
customary here How to understand cafes, restaurants are also00:04:33
basically called kafir, where did00:04:36
the idea come from? captive of the Caucasus00:04:38
this is tied to the film it is tied to00:04:40
the word naturally this00:04:44
third film of the Soviet Union of the00:04:46
Caucasian captive Mimino is on and00:04:51
you look exactly as well as something interesting from there00:04:54
you understand something new you feel like I came00:04:57
here before this, in Armenia we also00:04:58
opened new captives of the Caucasus often00:05:01
with friends we went there to have dinner and00:05:03
celebrated a birthday there. Well, for some reason,00:05:07
I was always drawn to this topic,00:05:09
how developed it was in general. This is00:05:13
Caucasian cuisine, according to your feelings, the00:05:14
moment when you open, you go into a00:05:17
cafe or00:05:18
you drive by, it says Caucasian,00:05:21
for example, Buryat Japanese and some- then00:05:24
you also go to a kitchen of Caucasian cuisine,00:05:27
for example, a00:05:28
menu, you look at something for us on these00:05:30
Caucasian ones. It just says shashlik,00:05:33
many people understand that if a shish kebab is a00:05:36
pork pulp. For example, if an entrecote00:05:39
is an intestine, it means a separate00:05:40
entrecote of ribs or lamb, we are a shish kebab,00:05:44
how do you even understand this is what is cooked00:05:46
on coals That is, you immediately focused00:05:48
on Caucasian cuisine specifically on00:05:50
different types of kebabs00:05:56
and it seemed like how people generally perceived it.00:05:59
Well, it was naturally difficult to start00:06:01
because there we had00:06:04
Vietnamese cuisine working next to us and opposite and right next to00:06:08
Buryat cuisine, Vietnamese cuisine00:06:10
and Chinese cuisine Well, the first few00:06:13
months there we have two tables sitting there, there’s a00:06:17
full room even Who walks there, basically00:06:20
they asked us for pasties and pies00:06:23
Well, I say We don’t have Caucasian00:06:25
add00:06:28
more people, but if I added00:06:30
it, it means it’s not what it will turn out, it00:06:32
turned out the fact that everywhere there are00:06:35
different cuisines, so you need to00:06:40
take some kind of emphasis and go with it to make it00:06:43
interesting next to the time they00:06:45
opened Khinkali chaos is also a well-00:06:47
known establishment for Chechens and you00:06:50
have a branch on Novoboulvarnaya, a small00:06:52
cozy establishment, I go there often, I want to00:06:55
say right away thank you for the dishes00:06:57
you make there, how much00:06:59
work it is, it’s very nice Where did the desire00:07:03
to expand more or just more people00:07:06
go or want to diversify00:07:07
family friends very parents went to00:07:11
Georgia We are nearby neighbors always their00:07:13
kitchens I like it especially naturally00:07:16
there Khinkali Khachapuri is basically this00:07:18
not Armenian cuisine, this is Georgian cuisine,00:07:24
allowing our little Caucasian captive in the city kitchen to allow them to have something else there00:07:27
plus, of course, they could00:07:29
serve something to the Armenian cuisine already. People had already00:07:33
slowly realized that they also00:07:35
understood Georgian a little bit, and at that time this00:07:38
was also a problem mainly with khinkali00:07:41
from khachapuri that there are rare places in the city you could00:07:44
somehow suddenly get there that the00:07:47
cook was in the mood that it00:07:50
turned out delicious or there at a reasonable00:07:55
time it was all served initially it was00:07:58
not a boulevard There are small places there but the first one00:08:01
was a boulevard00:08:04
to note There are many about cilantro00:08:07
Here in our city they don’t like everyone,00:08:11
they asked for anything, for example,00:08:19
processed foods, for example, dumplings,00:08:21
I can say that I00:08:28
understood everything like that And after that I already00:08:31
feel that there is not enough space there, so it’s00:08:34
just like Our neighbors They closed Well, we00:08:39
couldn’t work there together,00:08:42
let’s try the Caucasian Captive there are no00:08:43
These dishes are made from dough and there is no Khinkali chaos00:08:46
kebabs as it seems if they00:08:49
can support each other side by side and it seems to have00:08:51
worked out How many years has the Khinkali chaos00:08:55
on the boulevard been opened in the fifteenth year00:08:59
already00:09:01
17 years ago they opened00:09:04
I have this feeling at least00:09:07
I always thought that you have a single kitchen00:09:08
Caucasian captive Khinkali chaos or00:09:10
not or separate and separate cooks and00:09:15
turning Armenians Georgians or how is it00:09:18
spicy there are no Georgians mostly00:09:21
Armenians and Russians For example, we have00:09:25
khinkali on Rabochiy,00:09:28
this is a Russian woman, I’ll make it too00:09:30
Khinkali, we have almost four years she00:09:32
works She is quite famous and even on00:09:36
her shift it is better to come00:09:37
But if sometimes they graze ours Or sometimes they00:09:40
eat and find out that Aunt Lena’s name is that it is00:09:46
she who does all this, they are surprised00:09:48
How Russian women00:09:51
have a Caucasian Captive, a real army is not00:09:53
Yes, right00:09:54
everywhere Here too we tried to teach00:09:57
our locals, but our locals don’t know for some reason00:10:00
who they want, they want it, it00:10:02
turns out, it doesn’t work out, someone00:10:05
comes for some reason, all of us existing all for00:10:08
some of these pizza or sushi Well,00:10:12
I don’t know, it didn’t work out, we tried a lot00:10:15
You know there is such a conviction in your head that00:10:18
if you want to try real00:10:21
shish kebab, it must be00:10:22
prepared by a man, it must be00:10:23
Caucasian so that it passes through the hands of a00:10:25
Caucasian man00:10:28
in Khinkali, you have chaos. The key dish of00:10:30
Khinkali follows from the name itself. Well, I00:10:34
really love eating jakhuri there, for example, that00:10:36
is, I am jakure By the way, after your00:10:38
establishment, I tried it everywhere, nowhere00:10:40
is it as tasty as yours. What other00:10:42
key dishes are there, as far as I understand in the00:10:44
Caucasian captive, this is kebab Lyulya00:10:47
here this is00:10:49
Khinkali Well, there they call jakhuriya more often than not, hive,00:10:53
this is made from lamb, khachapuri, there are00:10:57
several types of my favorites00:11:00
khachapuri this spinach is called00:11:03
spinach but there are seven types of grass there00:11:07
and cilantro too everything goes there and but it is also00:11:11
healthy and tasty it turns out Georgian basically00:11:16
[music] there00:11:27
is also kharcho soup there is khirtma the secret of00:11:30
how tasty it is for you but00:11:33
first of all it’s the cooks who put their00:11:35
soul into this, of course Yes, the Caucasian soul,00:11:38
of course, this is your enthusiasm and it00:11:43
feels like you have created such a00:11:45
Caucasian corner in Chita, it’s real, so you00:11:47
come to you and the whole atmosphere00:11:49
is like this All these beautiful bottles with00:11:53
drinks, stylistic such00:11:54
images of Caucasians, you yourself this00:11:56
came up with Yes, here’s a little hobby I have00:11:59
I like to00:12:01
create create In addition to the fact that00:12:04
we created, for example, a cafe, yes The food is delicious,00:12:09
for example, officially00:12:11
the service is fine, but we are still sitting, waiting Yes, we00:12:15
read the menu, we are waiting for our00:12:18
dishes to be brought, we also need some beautiful00:12:21
interior, what even if the waiter takes 5 minutes00:12:24
later it will come so that we have time to00:12:27
look at something interesting there. And if00:12:30
we look, there will be nothing interesting00:12:32
for us for five minutes, as it will be 15 minutes.00:12:35
And if everything is beautifully done and interesting, it00:12:39
means that this is the time, too, the person does not00:12:41
feel that How long will they wait00:12:43
even about this and they don’t think00:12:46
where the products come from, that is, you can even00:12:49
look at the table Basturma Zelenka meat00:12:53
is everything local or bring00:12:55
something yourself, maybe you make the meat that we00:12:58
cook kebabs this is local meat, our00:13:01
Transbaikal meat00:13:03
Basturma we used to bring, now00:13:07
we make ours Well, pickles we do the same thing00:13:10
with spices, this is mainly with the Armenians of Georgia,00:13:13
drinks, too, we always do so00:13:16
that00:13:17
they bring everything from there about kebabs,00:13:20
they talked about them, they brought us kebabs00:13:23
Lyulya, now we probably won’t00:13:25
be able to talk anymore, yes00:13:27
Thank you,00:13:30
and a separate story that applies to00:13:33
all your establishments, these are the drinks they come from00:13:37
Georgians were brought from Armenia Yes from Georgia00:13:39
from Armenia Yes this is one of the few00:13:41
places in Chita where you can come and try00:13:43
straight authentic drinks at the expense of the cafe00:13:45
Yes Caucasian there should be00:13:49
a tablecloth there should also be a00:13:51
special tablecloth Armenian fabric Well how does the carpet00:13:55
turn out different people should eat everything00:13:58
match the interior drinks if I came to00:14:03
eat I need to try for example00:14:06
Armenian or Georgian lemonade or00:14:09
this for example there it is from matsun like Arians00:14:13
I should feel that I not00:14:17
only came Caucasian cafe00:14:21
Caucasus If you noticed we have Caucasian00:14:25
captive Khinkali chaos music mostly00:14:28
there are00:14:29
Caucasian music There are people who00:14:32
rise above us We are tired of putting on00:14:35
this girls guys Sorry I00:14:40
put this too no problem Well you00:14:43
came for example Caucasian cuisine You are not00:14:46
interested in what is there like there00:14:49
songs There are these songs What do you00:14:51
want to listen to You are on TV every day00:14:53
look, it must be00:14:55
interesting that Caucasian cuisine, starting with00:14:57
music, I don’t know, that’s why I’m saying everything00:15:00
must match the00:15:02
trench, you apparently prepared for us the kebabs00:15:06
that we just ate, cold hot,00:15:09
these are separate kebabs, separate and Khinkali00:15:12
Khachapuri, this is separate, only three positions00:15:16
We have kebabs prepared ours00:15:18
kebab makers Thank you for the very tasty food,00:15:21
but there are very few places in the city where00:15:23
you can eat so deliciously, so I’m00:15:26
wondering where you studied00:15:28
all this in general. I studied in Turkey, then they00:15:32
sent me to Spain, it turns out that00:15:36
we worked there for three more years and studied together.00:15:40
Then I came in Russia there are already00:15:45
European restaurants working in different places, a Georgian00:15:50
Caucasian restaurant and a Chinese00:15:54
restaurant00:15:55
and I always come to the Caucasian00:15:58
captive. And probably in Khinkali House00:16:00
I have the feeling that this is not just00:16:02
the Caucasus, but a little bit Soviet, the00:16:04
Caucasus is a reference to the Soviet Union00:16:06
very comfortable, pleasant, such Friendship00:16:09
of peoples is conditional Yes, and I’m interested in00:16:12
you mainly Who goes to the Caucasus there00:16:16
Armenians Georgians Georgians It’s clear they00:16:18
come to you all the time or they all go in00:16:20
general people can’t even tell what it is and what it’s like If you00:16:23
like it if you’re doing well00:16:25
like it then even you don’t even go to00:16:28
someone,00:16:30
you go somewhere Where you like, this is how you00:16:34
have to do that they don’t go00:16:36
to me,00:16:37
they go To where we created beautifully,00:16:40
then you have to create like this, that’s how the00:16:44
Buryats were sitting in rows of Armenians, the Russians were sitting00:16:48
they sat and don’t know the Tatars, they all sat together, they00:16:50
sat together, they ate, they drank, like in the USSR, they walked, they00:16:55
hugged and went home, my son. This is00:16:59
how they all always work out together,00:17:05
thank God, as a result, you eat a lot yourself,00:17:09
where do you eat in your restaurant, or00:17:11
cook at home? as I think I can’t say00:17:14
the class hour when I mostly00:17:17
eat and in every establishment Well, I go in00:17:20
some dish that it’s been a long time since he ate I order00:17:23
I always ask for what and they said that it was I who00:17:28
asked they, as usual, the client the waiter00:17:30
punches the person gives the cook when I00:17:33
feel that they put something bigger there, it’s00:17:34
immediately clear that there’s mythology there,00:17:37
that it’s me sitting here and for this I’m beginning to be00:17:41
convinced that you can’t do that. What does it have to do with00:17:43
me or whoever, if it’s supposed to be like this,00:17:46
let’s give it like this, don’t give me more or00:17:49
less or not like that, I shouldn’t00:17:53
beat the difference who is sitting00:17:56
a guest has come to your house guests are coming00:17:59
What difference does it make to you who is out then you have00:18:02
guests Send a treat as a husband should do00:18:05
everything and cafes and restaurants should00:18:08
work I understand that this is how I live and I am a00:18:11
lover of the USSR and our friendship00:18:15
You travel often I'm sure when you go home to00:18:18
Armenia you feel the difference in the dishes00:18:20
there and here when you come back.00:18:22
Well, naturally you feel it.00:18:24
But I can say that they won't leave me00:18:27
from there. It's just that when you00:18:31
cook something with water, a lot of things depend on the00:18:34
water, even buying regular coffee there.00:18:37
glasses and there you cook a different course,00:18:44
even this one kharcho Yes, for example, if00:18:48
you talk there either with other water or00:18:51
from the tap, they still00:18:53
differ a lot of disputes Which00:18:56
shish kebab should be pork or00:18:58
lamb?00:19:01
I mostly00:19:08
have to have it in parts on the bones Because the00:19:12
taste comes from the bones gives meat each kebab00:19:14
has its own secret how to marinate the lung00:19:18
this pork is ready you don’t need anything salt00:19:20
pepper onion and all the kebab is ready00:19:25
just the maskers told us I00:19:27
asked listen Well, if you take this00:19:30
food which But the same dishes that we00:19:32
try here and those that in Armenia00:19:33
they cooked they taste the same00:19:35
will be different to be honest There is a difference00:19:38
Of course there is that the water is not the same water and00:19:43
kills the meat has different tastes because00:19:47
we have the most delicious meat that we eat00:19:51
Caucasian dishes all hot00:19:55
cold all the tastes are different I got00:19:58
from Karen in our conversation that I wanted to know from him00:20:01
what kind of kebab is right? It’s00:20:03
right from lamb, from pork, from00:20:05
beef, how really it00:20:07
should be00:20:11
the same. You just need to fry it properly so00:20:14
that it turns out delicious. There is such a00:20:16
conviction that if you want to00:20:18
try a real kebab,00:20:20
it must be truly tasty.00:20:22
must cook in the Caucasus so that it00:20:26
definitely happens there because I don’t know, it00:20:30
turns out delicious there, we saw women00:20:33
who cook delicious kebabs or it’s00:20:35
not a woman’s business like that’s why we00:20:37
have girls who do barbecue00:20:40
Why not, but more often there’s00:20:43
probably a man standing by the grill, yes so00:20:49
that you order for yourself in your00:20:51
restaurants if you come in the evening You are00:20:53
very hungry What will you order00:20:54
first Well, depends on what00:20:58
your mood is If you want to drink a little00:21:02
on the coals there, order something mostly00:21:05
But if you just sit like that I just do00:21:10
n’t like it more meat00:21:13
That's why those who like fried food, I'll put00:21:19
Khinkali there chaos, we also have this00:21:22
Megrelian kharcho there in a frying pan, there's00:21:25
walnut sauce, it's just spicy there, well,00:21:29
Georgian cuisine How spicy it is00:21:31
when it's spicy, coffee still increases the appetite,00:21:33
it's also good for people,00:21:38
but lately00:21:41
we've been used to it for so many years, but we've gotten used to it, it's00:21:44
delicious, everything is clear. Well, so you can00:21:47
order it for yourself. You came here00:21:49
to the Caucasus to eat honestly, definitely. Uh-00:22:02
huh, Armenian pilaf is also very tasty to00:22:05
eat with champignons, to eat with meat. And00:22:10
what is the secret of delicious dolma? Is there something00:22:11
special? or not, you have the most delicious thing,00:22:15
I can’t tell you.00:22:22
Yesterday I went to the Caucasian Prisoner and00:22:25
saw that Russian girls were working as waiters.00:22:28
Yes, but I just remember in00:22:32
Khinkali House there was such a short00:22:34
Caucasian man, he offered dishes so much all the time00:22:37
that I left having overeat.00:22:39
Probably this also some specific00:22:42
ability to serve people well, this is00:22:46
Caucasian hospitality, as it were,00:22:48
and you work through the waiters, you somehow00:22:50
educate them in a special way. Teach how this00:22:52
happens inside a person. The second one.00:22:56
Mostly people think that this is a part-time job00:22:58
and when they think so naturally00:23:01
nothing works out for them,00:23:03
I think there are00:23:06
people there for a year and a half to00:23:08
become a00:23:10
waiter, it’s not just like that, it’s not like00:23:13
they brought it, they brought it away, it’s necessary to00:23:16
communicate with people, you00:23:18
need to be friends, you need to understand what the person00:23:20
wants, read the menu, everything is written there. For00:23:23
example, I came for the first time.00:23:25
Caucasian cuisine was frequented there.00:23:30
I’m hearing it for the first time. Yes, how should I know00:23:33
everyone to read? Yes, what’s included is00:23:37
difficult, someone should say it’s so, so, so00:23:41
quickly to decide on a00:23:43
person, our Armenchik. Well done, he’s00:23:47
even friends with almost everyone with our guests. it00:23:51
works out fine for him00:23:53
because he wants it, he works, he00:23:55
strives to seat our Chechens, our00:23:58
workers also have Russians who have00:24:01
n’t worked together for three or four years And00:24:05
they, too, Well done, we had00:24:08
waitresses that they later became00:24:10
administrators and accountants. So00:24:13
waiters can become a director. I can00:24:16
say that in Chita there is such a situation that when you remember a00:24:18
good waiter, you remember a00:24:22
familiar face and you are happy because00:24:24
you know that everything will be fine, in fact, and00:24:27
you have. That is, firstly, you have a00:24:29
famous woman who00:24:31
makes Khinkali. Yes, I just know that someone00:24:33
is guessing her shifts there and to you in this00:24:36
sense, pleasant to visit people00:24:38
not just in the establishment Yes to the people00:24:40
who meet I say this quite sincerely00:24:42
because I have been to you many times and00:24:44
it is very pleasant and very pleasant that you00:24:46
were able to create this atmosphere Thank you00:24:49
it was all immediately visible. And it’s00:24:53
obvious from the first time. So you walk in and there’s00:24:55
this feeling that you’ve found yourself in00:24:57
some very comfortable environment in00:24:59
which they really want to00:25:00
treat you, in which they don’t want to00:25:02
just throw something on the table, but00:25:04
they do. so that you leave here in a good00:25:06
mood, this is very cool, of course. And00:25:08
I’m also interested in the usual format of00:25:11
going to a Georgian restaurant there or an00:25:13
Armenian restaurant:00:25:15
come there for dinner and on the weekend, but you00:25:18
probably also have it at the usual time for lunch. You can00:25:20
come these are the same Georgian00:25:22
Armenian dishes, nothing changes here,00:25:25
day and evening, the people are the same, just00:25:29
for example, where we have, for example, Khinkali00:25:32
House, we don’t have a business lunch, but we do have a business lunch in the00:25:34
Caucasian plente, if in the00:25:36
Caucasian plente00:25:38
we order from a business knower because of the main menu there may be a00:25:42
slightly longer wait there, because00:25:44
our people go there a lot for business, they may00:25:48
not have time, but in other places00:25:52
the same, what is written should be a00:25:54
rare case, it happens that I don’t00:25:57
know this product at all, I don’t know, in00:26:00
the city or in the region it happens like this Considering00:26:03
that for example beef heather you can’t00:26:06
find I don’t know No all Or for example00:26:08
some season happens that this moment00:26:13
This meat is not good there for example with me00:26:16
Kat can be done more or less but it is00:26:19
far from the rib There it is impossible there are just00:26:21
bones you say no because that’s the00:26:24
season This is it it’s clear that there is no yes the00:26:27
waiters should always00:26:29
say that the cook says no because00:26:32
we don’t have a word00:26:37
[music]00:26:43
I ask for lemonade Georgian tarragon they say there is no00:26:47
tarragon come on Let’s then put a pear00:26:52
through00:26:53
says there are no pears Let’s Okay lemon00:26:58
then went and came there is no lemon Okay00:27:02
Tell me and what you already have, you start00:27:05
to get nervous You see, now you don’t like00:27:08
any little mistake there, you00:27:11
feel it and you don’t like it all. That’s00:27:14
what we already have. Khinkali is traditionally00:27:20
cool and khachapuri Apparently, yes, and khachapuri00:27:25
in Adzharian Yes, with us00:27:29
Yes, and in Dzhorian00:27:32
the menu generally changes over the years or not,00:27:34
or is it an established position? That’s an00:27:37
interesting question about the menu. This rarely happens in practice.00:27:40
Our menu00:27:42
changes by almost 3-5 percent every year and00:27:47
a half, sometimes because the main00:27:50
people. There is something that everyone still00:27:52
likes.00:27:54
it’s impossible to touch them and not to touch and not to00:27:58
touch Karen Thank you for00:28:00
inviting us to visit you today.00:28:03
Thank you for this wonderful Caucasian corner00:28:05
that you created in Chita, it’s really00:28:06
very cool. I’m very glad to meet00:28:09
you personally and very grateful for the00:28:12
atmosphere that you created there It’s00:28:14
not only about the food, it’s about what we00:28:15
said today, it’s about the atmosphere and it’s about that00:28:19
very friendship of peoples and about that same00:28:21
Soviet Union that is a thing of the past,00:28:23
but we here in the Trans-Baikal Territory have00:28:25
probably preserved this ability to sit at the00:28:29
same table and don’t pay attention to the00:28:30
nationality of people, but pay00:28:32
attention to the nationality of the cuisine,00:28:34
your kitchen is amazing all the way00:28:38
while we were talking here today00:28:40
and I came in to be00:28:42
honest, it looks great,00:28:46
it smells great, I know it’s00:28:49
delicious because I’ve tried it many times00:28:51
and of course it’s worth a lot what00:28:53
you’re doing. It’s very, and it00:28:56
really probably improves the quality of00:28:57
life We have here. Because our life is00:28:59
not simple; the climate is sharply continental;00:29:09
you are very cool in this sense. I even00:29:10
like to come when Armenian00:29:12
music is playing, I’m interested in listening to them and they00:29:14
sing in Russian and they also sing in Armenian in00:29:16
Russian.00:29:18
Well, sometimes there are different ones. Those who don’t00:29:22
know the language, but for them it’s probably all the00:29:25
same,00:29:26
people are interested anyway these are Caucasian00:29:29
songs Thanks to all your employees They are00:29:32
really very cool and you can feel that00:29:34
people are investing in this soul and when you walk in you00:29:37
can see that people actually have eyes. Of00:29:39
course they look at you calmly, but it’s clear00:29:40
that they want you to rest, this is00:29:43
very important And so I don’t in vain today00:29:45
I remembered the waiter for me, this is just00:29:47
such an iconic person in your establishment,00:29:49
this is very strange, but on the other hand,00:29:51
I think this is completely normal00:29:52
because00:29:55
the chefs are people who, of course,00:29:58
make the mood the accent of the first person,00:30:00
so thank you, great prosperity to00:30:02
you, let everything be here too00:30:04
it turns out the same as in the city, here you have00:30:06
large premises. Let these00:30:08
premises here always be filled with people,00:30:10
not only on New Year but throughout the00:30:12
whole year. Thank you too, glad for00:30:16
meeting you, everyone should00:30:18
understand each other, respect each other, love Thank you to all of us,00:30:22
thank you to our city Thank you to our00:30:26
Chechens00:30:27
I wish that everything was fine, thank you for00:30:30
watching us to the end, we are filming this00:30:32
episode on the eve of the New Year and it is clear00:30:35
from the atmosphere here that the team of the00:30:38
Caucasian Captive of Khinkali Chaos is00:30:40
as ready as possible for the New Year.00:30:41
Come, this is a wonderful establishment that00:30:44
I regularly visit myself, I visit with00:30:46
my family This is a wonderful place where00:30:49
you can have a great rest, very tasty00:30:50
food, good waiters, good00:30:54
cooks, good dishes and good00:30:57
experiences for you in good restaurants. Happy00:30:59
New Year, goodbye00:31:01
[music]Description:
Карэн Амирян влюблён в родную Армению и вообще в Кавказ, и вложил всю эту любовь и душу свою в знаменитые читинские рестораны "Кавказская пленница" и "Хинкали-хаус". Это звучит, как клише, но оба заведения - это реальный островок кавказской культуры в центре Читы, а с 2021 года - ещё и в посёлке Угдан. В посёлке, который славится своими бузными, Карэн открыл филиал "Кавказской пленницы" в большом комплексе, где раньше располагались известное с 90-х ещё годов кафе "Близнецы". В очередном выпуске проекта "Редколлегия" редактор "Чита.Ру" Андрей Козлов беседует с Карэном о том, как с нуля создать в Чите ресторан, который не просто ассоциируется с Грузией и Арменией, но позволяет полноценно погружаться в кавказскую культуру - от еды и напитков до музыки и гостеприимства. Реклама. Индивидуальный предприниматель Амирян Карен Спартакович. http://xn--75-6kcaaal0aqmpccp5aa4a7a7h7h.xn--p1ai/?erid=Pb3XmBtzt6oAeJFGJcidX13DWrQuzfiB96qZwoW
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