The main goal of a home menu in the East is to feed a large family well on a very modest budget.

A culinary writer, a connoisseur of oriental cuisine and the author of the book “Kazan, barbecue and other male pleasures” told us about the principles of proper nutrition and Central Asian traditions of economy.

- In Russian cuisine, cutting costs in the field of cooking usually comes down to reducing the amount of meat and fruits - seasonal vegetables, cereals, bread begin to dominate in the diet ... And how do they reduce the cost of food in the East?

Thank God, during my life in Uzbekistan, I never thought about how to cut costs. On the contrary, for a long time I was looking for ways to make our diet more diverse, and was ready to bear the increasing costs of buying food. First of all, this happened because the Uzbek cuisine is based on a rather economical consumption of products and their full use. The main goal of the home menu is to feed a large large family well and rationally with a very modest budget.

- And how did it happen in practice?

In Uzbekistan, many families cooked, spending meat very sparingly, and sometimes doing without it at all - even in pilaf. At the same time, root crops, vegetables and cereals have always played an important role in nutrition. And, I can tell you, the amount of meat in Uzbek dishes does not greatly affect their final taste. But the skillful use of the simplest products, when the chef does not spare his time for cooking, leads to amazing results. Dishes for which pennies are spent turn out to be no less tasty than food from the most pompous restaurants. Remember the surprise of tourists who visited Central Asia: their main impression is a very cheap and tasty public catering. In the same way, Uzbeks cook at home, and even more economically than in public catering. Poor people eat more bread - sometimes with fruits, and sometimes with dairy products, since tandoors - ovens for baking bread - were in every yard and every family tried to have their own milk from their own cow. In general, a hot cake and a cup of cool sour milk is a good breakfast, and dried fruits served with tea are much healthier than any sweets.

- In your book, you write about dishes that are not quite everyday - different types of pilaf, dishes on the grill ... Today, for many people, the selected products necessary for their preparation will become inaccessible. Maybe give some practical recommendations on how to cook something bright, tasty in oriental style from inexpensive products?

Yes, festive dishes have become the symbols of my book. And saving on a holiday is a bad form. Therefore, I urged to generously lay meat, use fat tail fat, and not vegetable oil, persuaded me to buy the best varieties of rice. And in general, I did not set myself the task of writing a documentary portrait of Uzbek cuisine at the beginning of the 21st century, rather, on the contrary, I tried to sing a certain ideal. But it is strange to me that many, while reading my book, did not notice that next to the holiday there is also everyday life: the dishes are very simple and very economical. Probably, they seemed to readers as tasty as pilaf and barbecue, so not everyone recognized that they were made from very simple and inexpensive products.

- For example?

Well, judge for yourself, the average-priced meat in many dishes is balanced by cheap potatoes, while in others, several kilograms of cereals, beans and vegetables go per kilogram of meat. As a result, the food turns out to be a full cauldron - enough to feed a large family and invite guests. After all, chicken skewers cost the same as chicken dipped in mayonnaise, just the result is different in taste. I think that eating sparingly in no way means eating tasteless.

- What advice of a general nature could you give to people who today are forced to make do with simple products, but are accustomed to tasty, unbanal food, cooked correctly and with knowledge of the matter?

First of all, I would like to ask all readers to save on anything other than food. Even if it seems impossible, then you should replace part of the costs ... with your own labor. Well, nothing, you have been eating in cafes and restaurants for the last 5-6 years, and now let's stand at the stove and cook the same at home. Labor and time? Yes, but you will get good food for 5-6 times cheaper!

Isn't this economy?

- And how can this be organized purely technically? Many today simply do not have time for full-fledged cooking at home ...

First of all, it must be understood that now not only the mother of the family, but also its head and children should take care of cooking. It will actually take a little more time. But the benefit will be expressed not only in money - listen to me, and you will understand everything. It makes sense to optimize purchases. It is necessary to buy products not every day, but to buy them once a week, and for some long-term storage products it is worth going to large stores or wholesale markets. Every day you should buy only fresh bread and some little things. Without expensive wine, your health will not suffer, but the budget will save a lot. Yes, and you yourself have long been going to start a healthy lifestyle, I know.

- What products, in your opinion, can be painlessly abandoned in the first place?

I would do without expensive imported vegetables, fruits and exotic seafood. Their price includes high transportation costs, considerable profits of resellers and sellers. Did you manage before without strawberries in January and oysters without regard to the season, all year round? As for vitamins, there are no less of them in sauerkraut. And fermenting a barrel of cabbage is noticeably cheaper than buying a couple of langoustines.

- And what else from what has become familiar to us, in your opinion, can be painlessly subjected to sequestration?

Do not buy cut expensive meat or individual "spare parts" from chickens, give up fish cuts. Buy several kilograms of the simplest meat at once, a couple of poultry carcasses, fresh fish and take everything apart at home. You will get several servings for frying, something for stewing, something for broth.

That's great: immediately put the broths to boil. When they have cooled, they can be poured into plastic bags and frozen - their quality will not suffer from this. Any day you just heat up the broth, add noodles, cereals or vegetables to it and get a wonderful soup with a cost that tends to zero. Some products will have to be frozen, but don't be discouraged. Once frozen and gradually, in the plus chamber of the refrigerator, defrosted meat is only slightly inferior to steamed meat. Accept it - it's still better than eating sausage instead of meat, and sausages instead of chicken. By the way, I would also refuse all kinds of meat-packing products. I swear, a piece of meat stuffed with garlic, bacon, rubbed with spices and baked in the oven is much tastier than any sausages. And what about boiled pork, homemade rolls, galantines, aspic, aspic? To be honest, without soy and any additives, then all of them will come out much cheaper than purchased. And most importantly, it's tastier and healthier.

- In recent years, there has been a lot of talk about the fact that among urban residents overeating has become almost a mass ailment. Maybe to save money, we should just eat less?

Yes, in fact, urban residents do not need so many calories to maintain life. We do not freeze and do not waste energy on heating our body, we almost do not work physically, we move little. But the fact is that, in addition to calories, vitamins also come into our body with food. By reducing the diet, we reduce the intake of vitamins and minerals. But this can lead to serious health problems, such that the savings will result in the cost of doctors. Trying to compensate for the lack of vitamins and minerals with pills and dietary supplements is fundamentally wrong. Firstly, vitamins from pills are absorbed much worse than from good food, and secondly ... you again become victims of business. Just if earlier foreign manufacturers and sellers of imported “food products” made money on you, now, I ask you, do not become dependent on pharmacists and doctors.

- Well, dreams of losing weight in connection with the crisis were not destined to come true?

Well, since I almost persuaded you to give up all unnecessary and expensive overseas temptations (since they do not want to buy our oil at a high price), it remains for me to persuade you about the smallest thing - do not try to lose weight by restricting yourself in nutrition. You will lose weight without that: the bustle in the kitchen requires quite a lot of energy, and as a result of kitchen labors, strengthening family ties and natural calorie loss in the most pleasant way: after dinner, before breakfast and after lunch. At the same time, correct the demographic statistics!

Achievements

2006 - the book "Kazan, barbecue and ..." was published. This book has become one of Ozon.ru's bestsellers.

2012 - the book "Bazaar, cauldron and dastarkhan" was published. She won the Gourmand World Cookbook Awards as the "Best Book on National Cuisine". For the first time, an author from the CIS won such an international competition.

In addition, the famous culinary specialist hosted the TV show "Nezhenskoe delo" (Amusement Park channel). Now he leads the culinary column in the program "Country Answer" (NTV).

The secret of success of Stalik Khankishiev

Khankishiev has no experience as a professional chef or restaurateur, however, his books are very popular in Russia. What's the secret? Experts say that he achieved success primarily due to proper publishing marketing. For example, in 2012, during the Moscow International Book Fair, everyone could try the branded plov “from Khankishiyev”. The preparation of the dish took place in front of the public and under the personal guidance of the chef.

Khankishiyev's first book "Kazan, barbecue ..." was not like an ordinary collection of recipes. It was distinguished by excellent design, layout and high-quality printing. This book, like subsequent publications, was positioned as a deluxe edition. The style of presentation was also special. Khankishiyev easily turned recipes into a story about culture and life, and also shared stories from his life. One journalist called Khankishiev's books "culinary fiction, complete with detailed photo reports and philosophical excursions."

The presentation of the 2nd culinary book took place in a Moscow restaurant. Theater and film stars, businessmen, diplomats and journalists gathered here. In addition, Khankishiyev is trying to conduct "master classes in oriental cuisine."

Stalik Khankishiyev participated in the program "Dinner Party". He also appeared in the show "Split Personality" (iTV) and on the radio station "Echo of Moscow".

Khankishiev is strict about the recipe and quality of products, criticizing the search for easy ways (replacing meat with sausage).

The cook is known for his categorical, short temper, and sometimes even intolerance.

Quotes

• I'm not in business! Cooking is just my favorite thing.
• In cooking, minutes and grams are not the main thing. It is much more important to understand the features of the cooking process. Emotions and desire are even more important.
• I never learned photography, I only started doing it after I started writing about food.
• Russian is like my native language. I speak Azerbaijani poorly, Uzbek and English are a little better.

01.02.2018

Stalik Khankishiev
Khankishiev Stanislav Guseinovich

Russian Culinary

TV presenter

Photographer

Stanislav Khankishiev, Stalik, was born on February 2, 1962 in the city of Fevgana, Republic of Uzbekistan. He lived his childhood and youth in Uzbekistan. After the collapse of the USSR, he was engaged in small business, selling household appliances. Cooking became his passion. After the advent of the Internet, Stalik began to upload texts and photos of his recipes. Most often, he turns to his native, oriental cuisine. The most "delicious" recipes are lamb dishes: pilaf, barbecue, lagman.

His articles gained popularity, and soon Stalik was invited by the Moscow publishing house "KoLibri" to publish the first book of his original recipes, which was published under the title "Kazan, barbecue and other male pleasures" in 2006.

After the success of the book, Khankishiev was invited to television to take part in the program “Dinner Party”. Then an offer was made to host the program “Nezhenskoe delo” on the small cable channel Amusement Park. Since 2011, he began performing with a heading in the program “Country Answer” on NTV.

In 2010, a new book "Kazan, ram and dastarkhan" was published, which was highly appreciated by readers and received the first prize in the book competition "Gourmand World Cookbook Awards" in France as "The best book of 2012 about national cuisine".

In 2013, the Astrel publishing house published Khankishiyev's book "Mangal", which became the winner at the Gourmand World Cookbook Awards in Beijing as "the best book by a European TV presenter".

In 2014 and 2015, the same publishing house published the books “Kazan. Culinary Tutorial" and "Pilaf. Culinary Research" respectively. They were awarded the "Gourmand World Cookbook Awards" in Beijing in the nominations "Best book by a European TV presenter" and "Great Silk Road" at the international competition "Gourmand World Cookbook Awards".

The success of Stalik Khankishiev's books is very impressive, although many attribute it to successful PR promotion, in particular, with the impressive efforts of the AST publishing house.

In addition to publishing books and participating in television programs, Stalik Khankishiev is a very popular blogger known for his explosive temper. He often becomes a participant in scandalous stories. One of the most notable was a quarrel with Khakim Ganiev, a former friend of Khankishiyev from Fergana. A money debt that was not repaid on time turned into a major scandal that has been discussed on the Internet for more than a year.

The new beautiful 2017 began with a bloody battle between 2 glorious Russian bloggers - Sergey Doli and Stalik Khankishiev. Regardless of the essence of the dispute, I believed, I believe and will continue to believe that Stalik is an example of baseness, meanness and donkey snobbery. The good thing is that he is ready to humiliate any person at all, if his opinion is half a millimeter from HIS Majesty's opinion. The horror is that Stalik is sticky like a dung fly. He is generally devoid of such a quality as noble generosity. Well, he said, the man is something, let him, and stupidity. Step away, smile and forget. An, no, Stalik will whine and whine and whine, circling like an automatic eagle over a gloomy plain, uttering a sad scream, from which the ears wither.

I do not respect such a person.

Original taken from sergeydolya dedicated to Stalik Khakinshiev: "Man-shit"

I heard many times from different people that Stalik Khakinshiev is not a very adequate person. I never believed these rumors, because I knew Stalik personally, visited him and had the most pleasant impressions from his company.

Unfortunately, yesterday's events have shown me wrong...

Background: earlier this week I received a call from the European Medical Center, the clinic where I am being treated. In my opinion, this is the best clinic in Russia, where they not only saved my life, but also helped me change it for the better. I am treated in EMC under the insurance for which I pay myself. Medical insurance that allows you to be treated at EMC costs a lot - this year it cost me 479,548 rubles. And I pay it regularly, I don’t have any discounts or barter. I am an ordinary satisfied customer.

Story: So I got a call from an EMC spokesman who came up with a problem. He said that they had a misunderstanding with one of the bloggers, and since I am also from this area, he asked for help to establish feedback. As you already understood, it was about Stalik Khakinshiev. According to the press secretary, Stalik took up arms against the clinic and in every possible way creates a negative background. Either he does it on purpose, or out of ignorance, but they would very much like to understand this story. I said no question! - I know Stalik and I'm ready to call him. It's always nice to help the people who saved your life.

I call Stalik. I say that the guys from my clinic are concerned about his posts and would like to understand what's wrong. To which Stalik instantly breaks into hysterics, begins to say in raised tones that I'm not doing my job and that he will not discuss anything with me.

I was a little stunned by such hysteria and said: "OK. I see this is a personal painful topic for you, I heard you and I will not get into this story." But Stalik suddenly changed his mind and began to insist that I still listen to his vision of this situation. Then for a few minutes he tells me about some hospital, some contests, and so on. He says that procedures in EMC are much more expensive than in other hospitals, and this is a fucking problem. I then thought that this, nevertheless, is logical - after all, no one compares the prices for a room in a five-star hotel in the center of Moscow with a three-star hotel in Zamkadye. However, this is not about that: I realized that Stalik had personal scores with the clinic and wished him success in the fight. Yes, I love EMC, I am immensely grateful to the doctors for saving my life, but I decided not to get involved in this story.

But then suddenly, at the end of the conversation, Stalik declares that he will use our conversation and make a post out of it. I urge him not to do this. I explain that I called for a personal conversation in order to understand the situation, to find out the opinion of one and the other side. To which Stalik hesitated, grunted in response that he did not promise and hung up.

Moreover, our conversation is presented in such a sly intonation, as if I intend to unleash a kind of "war" with Stalik, which, as I understand it, he has been waging for more than one month.

In general, after that yesterday I sent a message to Stalik that I no longer considered him a decent person. Whether he came up with a right thing for himself, a left one - it doesn’t matter to me anymore. He acted dishonorably and meanly, using our conversation to illustrate his conclusions.

Nevertheless, I will congratulate Stalik on the New Year, wish him good health, good appetite and I want to congratulate him with a cheerful song. Stalik wrote that he got involved in this story so as not to be "bullshit" - well, he managed to go much further ...

And if you don’t know who he is, then it’s not at all clear why you go to LiveJournal. It is no exaggeration to say that Stalika the best blog. Judge for yourself - no politics, aggression and gore. Unique content, amazing author's photos, some travel, some music and food, a lot of delicious food. This is how a perfect blog should be. I opened my own magazine Stalika 3 years ago and since then I have not missed a single post of his. By the way, once I asked him where he gets such good photos for his recipes. Then he mockingly answered me something, and I felt ashamed of my question. For a long time I could not believe that he takes all these photos himself. Any person who has ever cooked, trying to capture their successes on camera, knows that cooking is not compatible with high-quality photography. How can you combine two completely different activities that require 100% return from you? While you are trying to adjust the light on one dish, the other will already burn. Probably, I thought, Stalika There are 10 assistants running around. But no. Last week I finally believed that Stalik really cooks and shoots everything on his own. Unique person! See for yourself...

01. This is his famous kitchen, which he built himself. The kitchen is equipped with professional equipment. I can't even imagine why half of these cabinets are needed. With me Stalik they also brought some outlandish huge cabinet that allows you to cook meat at a temperature of 70 degrees. Miracles.

02. Half of the kitchen is occupied by stoves

03. By the way, everything is done here so that you can shoot not only photos, but also videos. Here, for example, in one of the stoves there is a viewing window where you can look into the camera and get a spectacular angle.

04. Robots in the service of a human.

05. This is a khash being prepared, about which Stalik already wrote.

06. There is a room studio nearby. On the ceiling there are rails with light. Here's how myself Stalik describes your equipment: "Pulsed light (flashes), four pieces, with various additional equipment - a beauty dish, softboxes, umbrellas, reflectors, curtains, etc. the screen goes down and we do not have a photo studio, but a home theater. A bunch of different reflectors, filters, backgrounds - for all occasions, for solving any problem. In addition to this light, there is another very good set of dedolight lamps. With their help, you can create interesting light on small details, but it's a constant light.There are several large constant light fixtures with softboxes."

08. It's not just for you to press a button, there is a whole ritual with the selection of the background, plates, setting the light ... I would not have the patience. Stalik believes that everything must be done perfectly.

09. Angle selected!

10. Here is the result.

11. This is how it looks from the outside.

12. So in the photo Stalika . And there is no post-processing. The photo immediately turns out like this.

13. The camera is connected to a laptop, which immediately displays the pictures.

14. In the process of cooking Stalik uses a compact camera. Due to the fact that professional lighting is everywhere in the kitchen, the pictures are always excellent.

15. Speaking of rice. I spied sacks of rice in the warehouse, of which Stalik prepares pilaf.

16. The stove is real.

17. While pilaf is being prepared, we go out onto the terrace, Stalik takes the dutar and starts playing

"The barbecue also has two strings - meat and coal.
Simple instruments are no easier to play than a synthesizer.
Cooking a good barbecue is an art that also needs to be learned.
Twelve frets allow you to extract many harmonies from the dutar and perform any melodies.
Twelve basic techniques for handling the barbecue allow you to compose a barbecue for all the holidays of this life.
If only the fire does not go out, if only the music in the soul does not subside and inspiration does not disappear.

18. Removes Stalik on Mamiya 645DF+ with 80 megapixel back. Although, he started with the usual Canon EOS-300d, then there was 5D, then the medium format Hasselblad H4D-50 and now Mamiya. By the way, I don't understand why