transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. In recent years, there has been an influx of young westernised Kazakh chefs into the heart of Nur-Sultan, including the now famous Rania Ahmed who spent her early years training in West London's Michelin Star restaurants. This has resulted in a new breed of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as betinjantabs, proving very popular with younger generations. Besbarmak, a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called shorpa, and is traditionally served in Kazakh bowls called kese. Other popular meat dishes are kazy (which is a horse meat sausage that only the wealthy could afford), shuzhuk (horse meat sausages), kuyrdak (also spelled kuirdak, a dish made from roasted horse, sheep, or cow offal, such as heart, liver, kidneys, and other organs, diced and served with onions and peppers), and various horse delicacies, such as zhal (smoked lard from horse's neck) and zhaya (salted and smoked meat from horse's hip and hind leg). Pilaf (palaw) is the most common Kazakh rice dish, with vegetables (carrots, onions, and/or garlic) and chunks of meat. The national drinks are kumys (fermented mare's milk) and tea. Traditions Kazakhs are known for their hospitality, and so many Kazakh traditions are based on this ethnic feature. Some traditions have been lost, but some have been rediscovered. Below are some of the traditions that continue to play a role in the modern Kazakh society: Konakasy (Kazakh: қонақасы; "konak" - guest, "as" - food) - a tradition to welcome a guest and make his stay as enjoyable as one can by providing food, lodge, entertainment. Depending on the circumstances under which a guest had come from, he is either called "arnayy konak" (Kazakh: арнайы қонақ) - a specially invited guest, "kudayy konak" (Kazakh: құдайы қонақ) - a casual traveller, or "kydyrma konak" (Kazakh: қыдырма қонақ) - an unexpected visitor. Korimdik (Kazakh: көрімдік; "koru" - to see)