Ravil Urushanov

My name is Ravil Urushanov, chef at the Abai restaurant.
My work centers on Kazakh national cuisine, its history, and its rich array of flavors. 
It is important to me to preserve the authenticity of traditional recipes while adding subtle modern touches. I love to cook meat and vegetables in a way that allows each ingredient to reveal its true aroma and texture.
Water is the foundation of any cuisine, and we use it in everything: in broths, marinades, and dough. Borjomi, with its natural mineralization and mild alkaline condition, has become an indispensable tool for me. It softens the texture of ingredients, enhances the flavor of meat and vegetables, preserves vibrant colors during cooking, and delicately balances the dish’s flavor. In skilled hands, this water can make every dish even more expressive.
My guiding principle is not to overcomplicate things, but to create simple and delicious dishes that guests will want to come back for again and again.