Tandır bread, slow-cooked kebab, and recipes that haven't changed since 1998 — in the heart of İçərişəhər.
Ocaq Alovu began in 1998 as a single tandır oven in an İçərişəhər courtyard, baking bread for neighbors before it ever served a paying guest.
Today the recipes are the same — passed hand to hand, never written down — cooked over open flame the way our grandmothers insisted was the only right way.
Every dish, every day, in your language — no need to ask on Instagram.
Tiny hand-folded dumplings in a garlic-mint yoghurt broth.
Thin griddle flatbread folded over herbs, pumpkin, or minced lamb.
Smoked eggplant, walnut, pomegranate, and fresh herbs.
Səməd learned the tandır from his grandfather in this same courtyard — how to read the coals by color, when the clay walls are ready, why the bread must touch the stone by hand.
His philosophy is elegantly simple: source honestly, cook over real fire, and never rush what three generations took their time to perfect.
“The tandır bread alone is worth crossing the city for. I come every week.”
“Finally a menu I could read myself, without asking my Russian-speaking friends to translate the Instagram caption.”
“Tastes exactly like my grandmother's kitchen. That's the highest compliment I can give.”
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