‘We’re still getting used to this’: Baku’s dining scene in the wake of Western sanctions

Baku, Azerbaijan’s capital, has been the scene of some of the worst bloodshed in the post-Soviet region’s post-war history.

As a result, the country’s dining establishments have remained largely under lockdown for several weeks. 

The government of Azerbaijan has banned food imports, barring visitors from a few Western cities including London and Paris.

The ban is in place as part of an international crackdown on the countrys illicit and increasingly sophisticated financial activities, and is intended to limit the ability of the country to move money out of the capital. 

In response, Bakuans restaurants have been on lockdown, with restaurants closed, people turned away, and even people not allowed to enter their restaurants having their food confiscated.

The situation has led some diners to ask: How did this happen?

Is this the way to the future?

And, if so, what will the future bring? 

“The main reason for this is the sanctions,” said Nader Dakhmashvili, a professor of economic history at the University of Oxford.

“It was the sanctions that created this situation.

When the sanctions came in, the whole economy was shut down and nobody was allowed to do business, so that meant that restaurants were closed and people were forced to stay at home.”

But in this country, we are still getting accustomed to this, and now people are looking at the future.

“Dakhmaz, the owner of the Lebanese restaurant Le Bakhsh, said he had been preparing for a long time for the ban.”

Dakhmarz, who was born and raised in Bakhchisarai, said the sanctions had affected the country so badly that his family had been moving to Bakhchez. “

I have the best restaurants in the country, but if I want to open one here, I have to come to Baku.”

Dakhmarz, who was born and raised in Bakhchisarai, said the sanctions had affected the country so badly that his family had been moving to Bakhchez.

He said he feared for the future.

“When we went to Bizarro, we came to the end of the line, so I had to move out.

Now we are back to the beginning, but I have no choice but to stay here,” Dakhmarzan said.

In a bid to maintain his business, Dakhma said he decided to open up the restaurant to the public in January.

“For a long while, we were afraid of being closed down, so we were open, and I hope we will be open in Bizarros.

I hope this will bring good things to our customers and to Baji,” he added.

The restaurant is currently closed, but the owner hopes to reopen in the near future.

According to Dakhman, Bizaro is in the process of opening a new location, but he will need to wait to find out if it will open.

Dakhev, the Baku-based restaurateur, said Bizarios restaurant is not closed down.

“We are open now.

I have not closed my restaurant.

We have only closed a few restaurants that we were planning to reopen,” he told The Wall St. Journal.

He added that the restaurant’s main customers have been Iranian, and Bizaraos patrons have been Iranians as well.

“There is nothing to fear from this restaurant,” Dakhev said. 

“We have the same rules as other restaurants, and if there are people coming in and people wanting to go out, they can do so.

They don’t need to be scared, and we don’t think that Bizars restaurant is closed down.”

The sanctions have been a huge blow to Bazais economy, with the governments ban on food imports being the largest economic impact on the local economy. 

It has also taken a toll on the quality of the food. 

As many as 1.6 million Bakuis have been forced to move to Iran, where the government says the new Iranian regime has more liberal food regulations.

However, in recent weeks, Bakhisarani news sites have published photographs showing Iranian citizens dining at Bizaria restaurants.

“It is not as bad as in the past, but it is still not good,” said Dakhshmarz.

“They still get food from the Iranian side, and they are still making money from it.

So the government is paying for their meals, but we don�t get any compensation from them.

We just have to go with the flow.”