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Azerbaijani pakhlava is often baked in large diamond-patterned trays and flavored with saffron or rosewater, and serving a piece is a traditional sign of hospitality at weddings and festivals.

Shekerbura is a crescent-shaped pastry filled with ground nuts and sugar, traditionally decorated by hand with intricate patterns and made by families together for the Novruz spring festival.

Halva in Baku comes in many textures from crumbly to silky, and it is both a festive sweet and a meaningful offering at family ceremonies, linking celebration and remembrance.

Azerbaijani plov is built from separately cooked components so rice stays fluffy while toppings like saffron, dried fruits, and caramelized meat create dramatic layers of color and flavor.

Dolma in Azerbaijan can mean stuffed vine leaves, peppers, or even quince, and the skillful rolling and balance of meat and herbs reflects a region where every garden ingredient finds a culinary role.

Azerbaijani kebabs, often made from juicy lamb skewers, are traditionally grilled over fruitwood which adds a subtle sweet smoke, and cooks sometimes add little pieces of tail fat to keep the meat glossy and tender.

Black tea is the backbone of Azerbaijani hospitality, poured strong into slender armudu glasses and sipped throughout the day alongside sweets and long conversation.

Ayran is a simple chilled mix of yogurt, water, and salt, and in Baku it is a common cooling companion to rich kebabs and spicy dishes.

Sherbet is a syrupy fruit or floral drink often made from pomegranate, quince, or rose, and historically it was served as a digestif and a symbol of welcome on the Silk Road.
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Ancient fire temple and continuously burning natural gas hillside.
Google MapsMountain towns, carpets and scenic countryside.
Google MapsSoviet-era coastal city with beaches and promenades.
Google MapsSkyline, Soviet blocks and seaside breeze combine strangely well, but it can be really windy by the Caspian, bring layers and a windbreaker.
Buy a BakiKart at any metro kiosk and top it up, saves time and money on buses and metro, single tokens are a headache compared to the card.
Food scene blew me away, cheap street eats and excellent seafood, locals were friendly, compact city that’s perfect for a long weekend escape.
Avoid dining on Fountains Square, walk two blocks toward the side streets or Nizami for tastier food and far better prices, always carry some manat cash.
Pick up a Nar or Azercell SIM at the airport and use Bolt for rides, much cheaper and faster than flagging random taxis and easier to share pickup spots.
Domestic (Ganja, Sumgayit), Baku–Tbilisi international link
Take the Airport Express bus or official taxi; 30–40 min to downtown (depending on traffic).
Le moyen le plus simple et abordable d'avoir internet mobile où que vous voyagiez.