The conquest of Siberia by Alexander Belkovich! To become one of his own in Novosibirsk, the chef tastes moose lip and beaver tail, Siberian pizza and orange soup, hangs out with students in Akademgorodok and wanders along the shore of the raging Ob Sea (also known as the Novosibirsk reservoir).

"Guests are sacred," they say in the capital of Dagestan. In this issue, the chef will appreciate Caucasian hospitality and national cuisine, walk along the seashore and around the market, taste chicken, sheep cheese and makhachkalino coffee, find out what is the difference between khinkali and khinkal and how to determine whether kutum is fresh.