Altargana

      Altargana Café presents unique Mongolian cuisine, which you cannot partake at every turn in Moscow. Altargana is the Mongolian name of steppe flower 'Goldenrod'. This flower's name wasn't given to the café by chance - Altargana has strong roots, grows in any conditions and symbolizes unity of steppe nations: Mongolians, Buryats, Kalmyks.
The basis of traditional Mongolian cuisine is the meat. Kurdyuk (the lamb's fat), an irreplaceable ingredient in any traditional meal, makes Mongolian cuisine one of the most caloric and hearty. Because of tough climate conditions and roving life, the food must have been rich and easy to storage. Nothing was thrown away - the whole body of the animal, including the giblets, was used for making food. In Altargana you can taste about 17 dishes prepared of only the lamb: Khugabsha, the fried liver wrapped up in inner lamb's fat; Khursn Makhn, the fried lamb with vegetables and home-made noodles; Makhn Shyoltyagan, the soup with lamb and potato; Dambar, the fried giblets; or Dotur, the fried giblets with home-made noodles. 
     Buuza, the undoubted hit of Buryan-Mongolian cuisine, is an ancient traditional meal, which was prepared at holidays. It is made of small piece of forced meat in a round piece of paste. Buuza reflects the yurt construction: in the center of the tent is еру fireplace, and the smoke comes out through the hole in the roof. Such construction provides warmth in winter and coolness in summer thanks to the good air exchange. The similar process is used while making buuza. Three types of buuza are offered in Altargana: with forced meat, minced meat and kurdyuk. Buuza is always followed with hot tea with milk. The Buryats drink tea with milk, the Kalmyks and the Mongolians add salt to tea with milk. If you can find a place for a dessert, you should taste the traditional bird cherry dessert 'Urme'. Also you can choose Kalmykian bortsoki - fried paste pieces, sprinkled with sugar powder or served with condensed milk.