Uzbek cuisine is a real national pride of the country and, perhaps, its main attraction. Here, a feast has long gone beyond an ordinary meal, turning into a special ritual of hospitality and the best reason for unhurried conversations. Be prepared for the fact that any diets and calorie counters will have to be put on pause: you will find giant cauldrons of steaming plov, melt-in-your-mouth shashlik, crispy tandoor samsa, and truly generous portions that are guaranteed to become one of the brightest impressions of your entire trip.
The holy trinity of Uzbek cuisine (What to try absolutely)
The first dish that comes to mind for tourists when talking about local cuisine is Uzbek plov. Indeed, plov (or osh, as it is called here) is served in many establishments in the country. It is believed that in Uzbekistan you can try several dozen types of plov — they differ in cooking methods and ingredients. In some establishments, you will be offered to supplement the portion with a quail egg, dolma, or, for example, a "piece of kazy" (this is a traditional horse meat sausage).
Where to try in Tashkent:
- Beshqozon, 1 Iftikhor Street
- Plov City, 75 Yangibozor Street
During your trip to Uzbekistan, you should definitely try the local shashlik. It is made from different types of meat — lamb, beef, chicken, fish. The latter option is often considered a seasonal dish. Locals say that fish shashlik is served only in those months whose names contain the letter "r" — January, February, March, etc. Unusual types of Uzbek shashlik include a liver dish. Usually, shashlik is served with pickled or regular onions.
The third national dish is samsa. Here it is also prepared with various fillings. You can try samsa with meat, chicken, potatoes, or pumpkin. Most often, samsa is cooked in a tandoor. In some establishments, they are accessible to visitors, and every guest can watch the cooking process or take a few photos.
Both shashlik and samsa are served in a multitude of establishments: you can find these dishes both in expensive restaurants and in ordinary establishments with local cuisine (they can be found by searching for Milliy Taomlar — "national cuisine").
Formats of establishments: where a tourist should go
In Uzbekistan (and especially in Tashkent) there are establishments of completely different levels: you can go to a European-level restaurant or go to a bazaar to experience the local flavor.
- Milliy Taomlar (National dishes): Huge noisy halls, showcases with cauldrons and skewers right on the street. Food is brought quite quickly. Ideal for a hearty and fast lunch
- Chaikhana: A traditional establishment, often with tapchans (ayvans) instead of tables. Usually cheap and colorful
- Modern restaurants: Places with beautiful interiors, stylization, live music, and European service. Suitable for a leisurely dinner with a glass of wine
- Korean establishments: Special mention should be made of the fact that there are quite a lot of establishments with Korean cuisine in Tashkent. You can try here not only traditional dishes, but, for example, kuksi (kuksu) — a cold soup common among Koreans living in the post-Soviet space
Tea etiquette
A few words about Uzbek traditions of drinking tea. One of the first features that tourists may notice is that in many local establishments tea is served with sugar and lemon "by default", that is, if you ask for black tea, it will already be sweet. Recently, this feature is found less and less often, but if you do not like sweets or do not consume sugar, you should clarify this nuance in advance.
Another local tradition is that tea is often poured very little at a time. This is a sign of respect. This way the tea will always be hot, and the host will be able to take care of the guest more often, pouring the drink.
Some locals show guests a ritual called "kaytar" ("kaytar-maytar"). This is a tradition of pouring freshly brewed tea from the piala (bowl) back into the teapot three times before drinking (so that the tea brews and mixes better).
Survival guide for vegetarians
Uzbekistan is a country of convinced meat-eaters. You can find vegetarian dishes not in all establishments of the country, but still, even in this case, you will be able to find something suitable for yourself.
- What is safe to eat: achik-chuchuk salad (tomatoes and onions), fresh flatbreads, samsa with pumpkin or greens (in season), fermented milk products (suzma, kurt), and incredibly delicious fruits at bazaars. In Korean establishments, for example, you can find tofu dishes or ask to make kuksi without meat
- What to beware of: soups "without meat" are sometimes cooked on a rich meat broth, and vegetables can be fried in tail fat. It is better to clarify this point when ordering
The final piece of advice: do not be afraid of street food and dishes from cauldrons on the street. The heat treatment there is such that it is almost impossible to get poisoned, and the taste is often more authentic than in the most expensive restaurants.
Have a great trip!