 |
Golib SaidovChef of a famous restaurant
Country:
 Russia |
Content:
- Biography of Golib Saidov
- Early Life and Career
- Culinary Expertise and Writing Career
- Preserving Tradition and the Ritual of Food
Biography of Golib Saidov
Golib Saidov, born on April 19, 1957, in a small town in the Bukhara region, is a renowned chef and writer known for his expertise in Uzbek cuisine. Growing up in Bukhara, a city rich in history, diverse ethnic cultures, and social upheavals, Saidov developed a deep appreciation for the traditions and rituals associated with culinary arts.
Early Life and Career
In a family of six children, Saidov started working to support his family after completing the eighth grade. He initially worked at the post office and later at a winery, where he learned the importance of pairing alcoholic beverages with food. Despite his initial passion for art, Saidov realized that pursuing a career as an artist or a drawing teacher in a rural school did not provide substantial income.
In 1978, Saidov graduated from the Art and Graphics Faculty of the Bukhara Pedagogical Institute. However, due to his reluctance to collaborate with the security forces, a requirement for all Intourist restaurant employees, he decided to move to Leningrad (now St. Petersburg). He worked at various establishments, including Lenbytkhim and the canteen of the Almaz shipyard.
Saidov married a woman from Leningrad, and they had a daughter and a son. With the advent of perestroika, the Saidov family returned to Bukhara, where they had another daughter. However, financial difficulties and housing problems prompted them to return to the northern capital.
Culinary Expertise and Writing Career
Focusing on what he knew and loved, Saidov embarked on a new phase of his life dedicated to Central Asian cuisine. His journey began by working at the cooperative cafe "Anna," where he prepared traditional steamed dumplings (manty) at a staggering rate of up to 1200 per day. He later worked in various cafes and restaurants in St. Petersburg, introducing his colleagues to the unique flavors of Uzbek cuisine, such as Dunghan-style noodles and lamb with kurdjuchny (rendered lamb fat).
However, Saidov's true calling lay in exploring the intricacies of Uzbek cuisine, which he shared in his books and culinary lessons. In his writings, Saidov delves into the historical traditions of meat preparation, the use of spices, and emphasizes hearty and budget-friendly dishes that resonate with many families.
Preserving Tradition and the Ritual of Food
Saidov upholds the centuries-old tradition of culinary apprenticeship, where recipes are passed down from mentor to apprentice. The Bukhara cuisine, characterized by the absence of precise measurements, relies on familiar kitchen utensils such as spoons, ladles, and bowls. The key rule is to prepare food with clean hands and a pure soul, infusing it with love and responsibility.
In the East, eating is regarded as a ritual that extends beyond the act of cooking. Women in Bukhara still prepare a simple porridge made from flour every Tuesday, dedicated to the guardian of the home, Bibi Seshanbe (Grandmother Tuesday). Festivities are accompanied by abundant feasts, separate for men and women, where the custom of sharing plov (pilaf) from one plate between two people, sometimes strangers, exists. This ritual, unfamiliar to many who have forgotten the peasant tradition of communal meals, serves as a test of politeness, friendliness, and knowledge of etiquette, illustrating the ancient Eastern wisdom: "Who eats alone, dines with the devil."
