No dish captures the spirit of Uzbek cuisine like plov (also known as pilaf or palov), a simple yet celebratory meal of rice, slow-cooked lamb and aromatic spices. Experiencing plov in its ...

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Uzbek restaurant in Lower Nob Hill that you’ll want to linger at for hours. The massive dining room is outfitted with ...

The Baiterek monument (sometimes spelt ‘Bayterek’) is the iconic symbol of Astana. The name means ‘tall poplar tree’ and is ...

Just a short walk from TRX and Bukit Bintang, Food Bazaar TRX is the perfect spot for a relaxed night out! The post New ...

Plov is prepared for us at Adras House by a wonderful ... Tashkent’s Metro (2,000 Uzbek som = 12p a ticket) has interestingly-themed stops and Kosmonavtlar station celebrates the first man ...

used in many recipes including the local variations of the traditional plov—the Uzbek delicacy made by slow-cooking rice with pieces of meat (often lamb or beef), onions, carrots, and various ...

If you are feeling peckish, lunch options include soup, stuffed peppers, Lagman and plov, the usual Uzbek offerings. It’s slightly more expensive than some of the other tea hoses but does redeem ...

W hen new restaurants open, we check them out. This means that we subject our stomachs and social lives to the good, the bad, ...

So don’t let the meat-heavy menu deter you. A staple of Uzbek cuisine is plov, a rice-based dish topped with beef, garlic, carrots and raisins (Picture: Rich Booth) Best time to visit Uzbekistan ...