At Tatyana Mytrofanova's Kyiv restaurant, two dishes have long featured on the New Year's Eve menu: shuba, a salad of pickled herring and vegetables, and a potato salad known as Olivier. But their status as classic Russian dishes makes them unpalatable as the conflict stretches on, forcing Mytrofanova and her chefs to think again. "This is the first year we have given up Olivier salad and shuba" she says, "we want to treat other dishes that are typical of Kyiv". One of Mytrofanova's chefs, Natalia Khomenko, explains how she has "made a selection of dishes that were made in the 50s to 60s and later, dishes from before Soviet times". IMAGES AND SOUNDBITES