Monday, February 21 – Part 3
Later in the day of last Friday, a friend picked me up to go for a walk with her at the Fountain Square in the city. When I visited Baku the first time in 2005, Fountain Square was dirty, had street vendors, buildings were dingy, yet it had a few reputable retail stores, like Mango and Chanel. Now, the area boasts of many designer shops, new facade to old buildings, beautifully lighted and new faced multi-level apartment/condos, evenly placed tiled walkways and many little shops that invite you because of their charm.
There is a 2-level coffee shop with free wi-fi, called Cafe Caramel, that is owned by Pirouz and Vafa, business associates of Ray’s. Vafa creates the recipes for the little cafe, and everything that I’ve had there, including the coffee mixes, is very good. She has a Caesar salad and creamy mushroom soup that will put other restaurants to shame. Vafa is a very ambitious young 31-year old, married, a two-year-old and just had a new baby a couple weeks ago, yet she’s opening a cosmetic store like MAC, called Inglot and has an Italian designer shoe store two doors down from Cafe Caramel. She speaks exquisite English and is a delight to be around. Apparently, she lived in Kansas City for a while, worked with Cliff Cohen as her mentor before she became the manager of Seaview Plaza, the apartment building we are staying in while in Baku.

Torgovaya Street - Baku

First McDonalds in Baku

Nizami Museum of Literature

Pebblestone Walkway
We had dinner Friday evening with Vafa, her husband and Pirouz at a restaurant called Chinar, a very trendy and beautiful Chinese cuisine. Ray has been helping them with their business plan for Cafe Caramel and may continue to work on other projects with them, something he can certainly do via email. Below are some photos of the restaurant.

Chinar Dining Area

Chinar Bar - Baku

Chinar Lounge
Saturday was spent walking with Ray at Fountain Square. It was a bit chilly, but not too bad. We wore our overcoats which seemed to be adequate, and we ended up at the Cafe Caramel, where I had a Caesar’s Salad and the best mushroom soup I’ve ever tasted, and Ray had a Calzone that he said was very good. Their coffee drinks are nice and probably cost similar to a good Starbuck’s drink. Saturday evening, we were invited to join business associates at a restaurant in the old Baku city, called the Mugam Club. Below are some photos of that restaurant.

Entrance to Mugam Club

Table Setting in front of our "room"
The arched room to the right of the first photo of the Mugam club had the table set for our party of 10. In the middle of the table was a beautiful display of appetizers that I will share with you later in this post.

Courtyard of Mugam Club
The courtyard of this restaurant typically has an open ceiling so that the sky is viewed. However, during the winter months, they close it because of inclement weather. Each of the archways were at one time stables for the camels of a caravan, and their “keepers” stayed in the rooms above the stable after long travels. The conversion into a restaurant was authentic and beautiful, with amazing Azeri cuisine.

Musicians at Mugam Club
We didn’t begin to eat until almost 9:30 p.m. when our host arrived. Below is the appetizer portion of our meal. We spent almost 1/2 hour with the appetizers. Our host carefully chose dishes that would be authentic for me to experience. Each plate had at least one thing on it that I really enjoyed. There are so many flavors with meats, vegetables and fruits that are mixed together nicely such that they are savored each bite. The bowls that look like applesauce is called aubergine, an eggplant mixture that is one of my favorites. It goes very well with the breads and cheeses of this region of the world. the “greens” platter on the bottom left of the photo had small cucumbers and small tomatoes with greens from this area. The fresh mint, coriander, dill, basil, parsley, green onion, goy and watercress is served along with the cheeses and vegetables and chorek, their bread. There was a bowl of pickles, one of olives (black and green) and a platter of smoked fish filets.

Appetizers at Mugam Club
There were warm qutab served, a delicious thinly rolled sort of pancake turnover stuffed with minced lamb, cheese or spinach. They served miniature dolmas, a mixture of minced lamb and rice, flavored with mint, fennel and cinnamon and wrapped in vine leaves. Fabulous! Both qutab and dolmas were served with fresh yogurt and sumac.
The main course was chicken kebab, sturgeon (the fish that is prevalent in the Caspian Sea and provides the world with delicious caviar), a minced lamb kebab (like our hamburger) and lamb chops. Dessert was a combination of pahklava (baklava), dried and fresh fruits. They offered me a preserved walnut that had been soaking in sugar, lemon, cardamon and slaked lime (calcium hydroxide). Worst ever! Apparently they are highly prized, as their preparation is laborious and time consuming. Ewww, just thinking about it. Not good. However, if you’d like the recipe, I’m including the link for walnut preserves from the President of Azerbaijan’s cuisine page. Don’t expect to find it at my home.
Enjoy what is out there for you…
“Don’t limit investing to the financial world. Invest something of yourself, and you will be richly rewarded.” Charles Schwab
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