Lithuanian man repairs locomotives and cooks Tatar-style plov in his free time

A resident of Kaišiadorys, Marius Radlinskas, spends his workdays repairing locomotives but dedicates his free time to cooking Tatar-style plov, as reported by LRT.lt.

Radlinskas, who describes himself as a “custodian of Tatar cuisine” rather than a professional chef, shared his unique plov recipe and small tricks with LRT.lt readers, transforming this seemingly simple dish into a true delicacy.

Having worked for decades at a Lithuanian company repairing heat engines, Radlinskas says he enjoys his job but enriches his leisure time with an unusual activity. He jokes that although he chose a different profession, cooking runs in his blood—his mother and grandmother were cooks, known for their fairy-tale-like šimtalapiai (a traditional Lithuanian layered pastry) and chalva, another Tatar dish. Historically, chalva was eaten by Tatars during mourning meals, but today it can be served at various events.

For some, plov may still evoke images of rice and meat in a pot, drowned in ketchup. However, Radlinskas’ Tatar-style plov is quite different. He explains that the dish originated when Genghis Khan ordered his cooks to create a nourishing yet easy-to-prepare meal for his constantly traveling soldiers. “Plov became popular and is now made in many countries, though each has its own version. Uzbekistan, Kazakhstan, Syria, Turkey, India—everywhere has something similar, though the ingredients and preparation methods differ,” he told LRT.lt.

Radlinskas recalls that he has always enjoyed cooking but began exploring the nuances of plov more than 10 years ago after receiving a kazan (a traditional cauldron) as a gift. “Earlier, we always made shashlik, but we wanted something more interesting. At first, I made plov for my family and guests. I saw that it turned out well, gathered knowledge, and thought maybe I could try making it for others too,” he said.

After perfecting his recipe, he started a small business and is now invited to various festivals and events, where he not only serves food but also shares his knowledge. “Sometimes I leave the kazan with plov and just agree on when to return it. Others want a full demonstration, so I come with all the equipment,” he explained.

The secret to his plov’s popularity, he says, lies in its simplicity. Ingredients can be easily adjusted to suit individual tastes. For example, Lithuanians prefer pork or chicken, while more religious Tatars choose beef or lamb. Radlinskas admits he is not a fan of lamb due to its distinct smell and taste. “Lamb is definitely not for everyone,” he notes, adding that he has even tried to persuade some lamb-loving clients to choose a different meat.

In summer, demand is so high that he sometimes struggles to find time to return to his usual work. “For the past few months, all my weekends have been booked. Just before our conversation, someone asked if I could come. I saw that I already had a few orders that day, but since they were all nearby, I managed to visit three clients,” he said.

Radlinskas travels wherever he is invited. Last weekend, he was in Naujoji Vilnia, and his farthest order to date came from the Ignalina region.