Isak is owner of Shashlichnaya who has been waiter in restaurants, such as Shashlichnaya, since Isak was fourteen years old in his homeland Dushanbe, Tajikistan. Isak learned the recopies from his grandmother who was a chef for most of her life. When he came to New York Isak continued his work as waiter at random restaurants.
After some time Isak made a few kebabs and chebureks, deep fried dough stuffed with either meat, mushrooms, potatoes, or cabbage, for a friend who never tasted such delicacy. Than he made more kebabs and chebureks for his friends and family who never tasted such tasty food. As he made more and more chebureks for his friends and family the word got around about the tasty crunchy appetizer. As the word spread, Isak decided to open a place where many people can share the taste.
Since May of 2002 he worked in Cheburechnaya has captured the hearts and tastes of many people around the Tri State area, even people from other countries who are visiting New York for the first time. The beginning of Cheburechnaya was a narrow hallway of no more than ten tables which could fit no more than forty people. Thanks to the support of the customers and friends Cheburechnaya has grown three times than what it stated with.
This year Isak opened a new amazing place for friends - restaurant Shashlichnaya. Here you can taste different kebabs, samsa, chebureks and a lot of delicious dishes.
Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world.
In most English-speaking countries, a kebab is commonly the internationally-known shish kebab or shashlik, though outside of North America a kebab may be the ubiquitous fast-food doner kebab or its variants. In contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuanr.
Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, or more rarely due to religious prohibitions, pork.