Uzbek Cuisine 

Round-the Clock Flavours:  Tarasa Shevchenko  a vibrant stretch is packed with cafés, restaurants, and food stalls, all set up for a relaxed, pedestrian-friendly experience with cozy seating, charming lights, and fun installations.

 

Tashkent plans to transform 26 streets into round-the-clock food and entertainment zones, boosting the number of 24/7 spots to 1,000  - so late-night bites and vibrant evenings are about to get even better. 

Uzbek cuisine is a blend of flavors, traditions, and history, reflecting the country’s Silk Road heritage. It emphasizes fresh, seasonal ingredients, meat (especially lamb and beef), and grains, with a balance of spices and textures. Meals are often communal, highlighting hospitality and sharing.

Signature Dishes:

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1. Plov

   • Uzbekistan’s national dish: rice pilaf with lamb or beef, carrots, onions, and garlic, seasoned with cumin and black pepper.

   • Traditionally cooked in a large cauldron (kazan) and served at celebrations.
      

2. Manti

   • Large steamed dumplings filled with minced meat (lamb or beef) and onions.

   • Sometimes served with sour cream or tomato sauce; vegetarian versions may include pumpkin or potatoes.
      

3. Samsa

   • Savory pastries, similar to samosas, filled with meat, onions, and spices, baked in a tandoor.

   • Popular as street food or a snack.
      

4. Shashlik

   • Skewered and grilled meat, usually lamb or beef, often served with raw onions, flatbread, and fresh salads.
      

5. Lagman

   • Hand-pulled noodles served in broth or stir-fried with meat and vegetables.

   • Influenced by Central Asian and Uyghur cuisine.
      

6. Dimlama

   • Slow-cooked stew of meat and seasonal vegetables (potatoes, carrots, cabbage, eggplant).

   • Cooked with minimal water to retain rich flavors.