Introduction. The traditional food system of Biakalia’s residents still remains understudied. The available works primarily focus on dairy and meat products, and almost ignore the plant food system, which is due to the fact the agricultural traditions of Baikalia’s native populations that had attained quite a high level of agronomy in ancient times – have not been explored. The traditions basically concentrated in a relatively small area occupied by present-day Alarsky District of Ust-Orda Buryat Okrug (Irkutsk Oblast) and former Balagansky Uyezd of Irkutsk Governorate. Historical Background. Since ancient times the Alar Valley served as the main breadbasket of the region. Being the leading grain producer in the whole region, it retains this position even nowadays. During the period in question, in the 19th and 20th centuries, agriculture was already the key sector of economy. This had been determined by the early sedentarization of the Alar Buryats resulting from beneficial geographical conditions, as well as somewhat genetic skills. So, the factor determined the food system of Buryats in that area. Goals. Taking into account the available ethnographic research and comparative data on the material culture of Turkic peoples, as well as own field data, the article seeks to explore the unique Alar Buryat cuisine and examines the grain-based nutritional system which includes most common cereals. It also describes the crops cultivation and cooking technologies, and analyzes the terminology. Results. The study reveals a previously unknown number of autochthonous specific features containing certain Turkic elements, such as similarity of many Buryat dishes, their names and cooking methods, tools and stoves characteristic to Turkic material culture. The article presents quite reasonable assumptions which prove somewhat close interaction between aboriginal peoples at an early stage of ethnic development, and also points out the large influence of Russian agronomic culture that brought new technologies and plant cultures, especially potatoes, thus significantly enriching nutritional ration. Some elements of spiritual culture also indicate the important role of cereals in life of the Alar Buryats. The study also concludes that the Alar Buryats had developed a food system where baked goods, meat and dairy constituted equal proportions. That was a major difference from food systems of other Mongolic peoples where meat and dairy prevailed. In general, this demonstrates that the ethnic group has high adaptive capacity, an ability to manage and efficiently interact with the changing external environment. The previously unknown terms and elements of Alar Buryat material culture are valuable enough for science.