Azerbaijani cuisine is a vibrant blend of Persian, Turkish, and Russian influences, shaped by the country’s location at the crossroads of Europe and Asia. With centuries of trade and cultural exchange, Azerbaijan has crafted a culinary identity marked by fragrant pilafs, hearty stews, and exquisite pastries. Speaking about this rich gastronomic heritage, Mir Muse Baghirzade, Sales Director at Turalux, highlights how food remains deeply woven into Azerbaijan’s traditions of hospitality and festivity.

One of the most iconic dishes is Plov, the national rice dish infused with saffron, tender meats, and dried fruits like apricots and raisins. Every region of Azerbaijan adds its own variation, making each serving unique. Festivals like Novruz, the Persian New Year, further enrich this culinary landscape. Traditional sweets such as Pakhlava, a nutty, honey-laden pastry, and Shekerbura, crescent-shaped treats filled with nuts and sugar, are commonly prepared during this time, symbolising happiness and prosperity. Often, families come together to create these desserts, reinforcing the communal spirit.

Tea drinking is another cornerstone of Azerbaijani hospitality. Served in pear-shaped glasses without milk, tea plays a role in social gatherings and even marriage customs, where unsweetened tea is traditionally a polite rejection of a proposal, while sweetened tea signals acceptance. From weddings to casual meetings, tea fosters connection and warmth.

The nation’s diverse geography contributes to distinct regional flavours. The northwestern regions of Sheki and Ganja, influenced by Persian cuisine, are famous for Sheki Pakhlava and Piti, a lamb stew with chickpeas, saffron, and chestnuts. In the south, Lavangi—chicken or fish stuffed with walnuts, onions, and dried fruits—is a local favourite, enriched by the area’s abundance of citrus fruits, pomegranates, and persimmons.

In Baku, the capital, culinary influences from Persian, Turkish, and Russian traditions blend seamlessly. With its Caspian coastline, Baku is well known for seafood dishes, including fish kebabs, Balıq Lavangi, and sturgeon caviar. The city’s cosmopolitan nature is also reflected in its Turkish-style kebabs and flatbreads. Meanwhile, the autonomous republic of Nakhchivan remains deeply rooted in Persian and Middle Eastern culinary practices, offering lamb dishes, dried fruits, and traditional tandoor-baked bread.

Azerbaijani cuisine continues to reflect the country’s commitment to hospitality, where communal meals bring families and friends together. Local produce from the nation’s fertile land enhances the freshness and nutritional value of its dishes. Traditional cooking methods such as clay pot baking and slow cooking preserve both flavour and cultural authenticity.

Today, Azerbaijani cuisine is making waves globally, with dishes like plov, kebabs, and pakhlava gaining popularity in international markets. Whether savouring the aromatic plov of Baku or the sweet pakhlava of Sheki, Azerbaijani food remains a celebration of history, hospitality, and culinary artistry.

Banyan Tree Krabi has announced the appointment of Ammaraporn Duangphophim, also known as Chef Emma, as its new Executive Sous Chef. A seasoned culinary professional, Chef Emma brings over 15 years of experience from some of Thailand’s most prestigious hotels and restaurants. Originally from Bangkok, she holds a bachelor's degree in Hotel Administration and has worked in renowned establishments such as Avani+ Mai Khao Phuket, Anantara Desaru Coast Resort & Villas in Malaysia, and the Royal Orchid Sheraton Hotel in Bangkok.

In her new role, Chef Emma will oversee operations at the resort’s three dining venues: The Naga Kitchen, an all-day dining space with international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and Kredkaew Bar, a beachfront dining spot. She joins a team dedicated to sustainability, focusing on locally sourced ingredients from farmers, fishermen, and distributors to create dishes that reflect the region’s rich culinary heritage.

Excited about her new journey, Chef Emma expressed her enthusiasm for enhancing the luxury hospitality experience at Banyan Tree Krabi, emphasizing exceptional food, service, and wellness. She aims to incorporate traditional southern Thai recipes into her creations while refining her expertise in sustainable gastronomy.

One of the resort’s standout dining experiences is the Bird’s Nest—three elevated dining pods perched among the trees, connected to Saffron by a short walkway and accessible via a scenic electric funicular. This unique setting offers guests breathtaking views of the Andaman Sea while enjoying exquisite cuisine.

Nestled along the serene Tubkaek Beach, Banyan Tree Krabi is a luxurious retreat featuring 72 pool suites and villas, including an opulent seven-bedroom Presidential Beachfront Pool Villa. The resort is surrounded by lush national parks, offering a tranquil escape with world-class amenities such as a beach club, a fitness center, a kids' club, and the award-winning Banyan Tree Spa Krabi.

With Chef Emma at the helm, Banyan Tree Krabi’s culinary offerings are set to reach new heights, promising an unforgettable dining experience that seamlessly blends tradition, innovation, and sustainability.

Bangalore’s bubble tea lovers have something exciting to look forward to—CHA Republic is officially making its way to the city! India’s homegrown boba tea brand, born in Chennai, is expanding its footprint with its first Bangalore store at 1 Sobha, opening on March 7, 2025.

From Chennai to Bangalore: A Growing Bubble Tea Phenomenon

What started as a passion project in Chennai has now evolved into a nationwide favourite, redefining India’s tea culture. CHA Republic introduced Indians to bubble tea, blending authentic global flavors with local preferences. With its new store in Bangalore, the brand is set to tap into the city’s dynamic, trend-savvy audience, where the demand for customisable, Instagrammable, and premium beverages is stronger than ever.

“Started from a single store in Chennai to expanding across cities, CHA Republic has always been about bringing people together over great flavours and fun experiences,” said Vanitha Ramasamy, Founder of CHA Republic. “Bangalore thrives on innovation and global trends, and we’re excited to introduce our handcrafted bubble teas to a whole new audience who appreciate variety, customisation, and sustainability.”

Signature Bubble Teas with a Sustainable Twist

Operating throughout the day as per the mall’s hours, CHA Republic’s Bangalore outlet will offer its signature handcrafted boba teas, including:

• Classic milk teas
• Refreshing fruit-infused blends
• Sugar-free and non-dairy alternatives

Staying true to its eco-conscious approach, CHA Republic continues to use recyclable PET cans and paper straws, ensuring sustainability in every sip.

A Buzz-Worthy Launch with Bangalore’s Food Community

To celebrate its grand Bangalore debut, CHA Republic has invited local influencers and food bloggers to experience its signature boba creations. This initiative aims to engage Bangalore’s food-loving community and create a social media buzz around the brand’s arrival.

With this expansion, CHA Republic is set to redefine Bangalore’s bubble tea scene, one handcrafted cup at a time.