This was something I've answered before.

But to recap, yes, it brought non-Russian dishes to the forefront, and ethnic restaurants (Georgian, Uzbek, Armenian, etc.) became trendy spots in Moscow. Throughout the 1960s and 70s cookbooks were produced that highlighted non-Russian foods so that people across the USSR were introduced to them and able to produce the dishes themselves. And of course the ability to easily transport various foodstuffs that were specific to various regions (ex. citrus fruits from Georgia; liqueurs from the Baltics; fish from the Black Sea) made it even easier to modify existing dishes, made even easier by their respective departments pushing the export of said materials (the Georgian Ministry of Food Production especially became notable, in part because so many high-ranking leaders were from the region, including Stalin and Beria, and were fond of their native cuisine).