SoCultures Magazine November 2018
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<strong>SoCultures</strong> <strong>November</strong> <strong>2018</strong><br />
India & Russia<br />
Borodinsky! Darnitskiy! Rye! Nareznoy Baton! These are the names of Russian<br />
breads. These warm, tasty loafs made with grains, flours, nuts and raisins are not<br />
only tempting but also a part of the rich history, traditions of the Russian cuisine.<br />
There is an old Russian proverb, “Bread is the staff of life.” And it’s indeed true<br />
for a Russian household to have a variety of breads on their dining tables. It’s part<br />
of the traditions, history, cultures and in a way and also of climate..Earlier in old<br />
days, Russians used to bake warm loafs in their stoves at home especially to beat<br />
the cold climate. The golden brown, crusty or white breads with divine aromas of<br />
cheese, flours, sesame<br />
seeds, garlic, and<br />
rosemary are actually<br />
complete meals.<br />
(White rye-type bread) ,<br />
https://commons.wikimedia.org/<br />
w/index.php?curid=597244<br />
They unusually would<br />
have breads and loafs as<br />
accompaniments with<br />
warm soups, traditional<br />
drinks like Kvass.or beers.<br />
A sacred and a must have<br />
on the Russian dining table, these breads and their aromas transport them to the<br />
happier times when the whole process of cooking these hearty loafs with a varieties<br />
offering from honey coated to cheese filled sometimes cooked on a large rock over<br />
an open fire, or in the home stove or wrapped professionally in the canvass<br />
packaging in a supermarket…these breads are delicious.<br />
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