Khychins, cheese and haliva: Foreign students got acquainted with Caucasian cuisine

As part of the first-year student adaptation program, the Engineering Institute of the NCSA hosted a culinary master class that brought together freshmen and international students from India.

The session was led by Khalima Botasheva, an associate professor at the department of "Technological Machines and Material Processing" of the Academy. In a friendly and creative atmosphere, she introduced the students to the rich gastronomic culture of Karachay-Cherkessia and the North Caucasus.

The master class participants learned how to prepare the following at home:

• Adyghe cheese;

• Karachay khychins;

• Traditional Circassian pies, haliva;

• Homemade cornbread, which is widespread in Caucasian families.

The students not only observed the process but were also able to ask questions, try their hand at cooking, and sample the dishes.

The organizers emphasized that the goal of the master class was not only to teach recipes but also to introduce the youth to the traditions and culture of the peoples of the region. For international students, such meetings are an opportunity to better understand the life, customs, and traditions of the peoples of the North Caucasus, while for freshmen, it is an important stage of adaptation within the student community.

One of the participants, a student from India, shared his impressions:

"It was a very interesting experience. It was my first time trying to make dishes like khychins and haliva. Caucasian cuisine turned out to be delicious and unusual for me, and I'm glad I can get to know the culture of the region more closely through its food."

The meeting concluded with warm conversation over a tasting of the prepared dishes, giving all participants an atmosphere of hospitality and unity.