Uzbek food
Set at the crossroads of the ancient Silk Road, Uzbekistan has long been a meeting point of cultures, and its cuisine, known as Uzbek cuisine, reflects this rich heritage. Our journey took us from the splendour of the Registan in Samarkand to the winding alleyways of Bukhara’s old town and the desert walls of Khiva. Along the way, we were welcomed with delicious food in Uzbekistan and endless cups of tea.
Traditional Uzbek cooking is filling and fragrant. At restaurants, generous portions of grilled meats, steaming Uzbek rice dishes, and herb-rich soups were the norm. Traditional Uzbek flatbreads (non) arrived warm from the oven, perfect for tearing and dipping into stews, soups, and salads. Rice dishes like plov, the national Uzbek rice dish, are central to celebrations, while soups such as shurpa or lagman feature tender meat, herbs, and hand-pulled noodles. The cuisine makes liberal use of cumin, coriander, dill, and black pepper, and often features lamb or beef, slow-cooked until meltingly tender.
The legacy of the Silk Road is ever-present—not just in architectural marvels, but in the spices, dried fruits, and nuts that enhance many dishes. Chinese, Persian, Turkish, and Russian influences can all be tasted, yet the result is unmistakably Uzbek.
Three culinary highlights stood out on our travels:
Plov, the national dish, is more than just rice: it’s a slow-cooked, saffron-scented feast of lamb, carrots, and spices, often prepared in vast cauldrons.
Samsa, flaky pastries filled with spiced meat or pumpkin, are baked in tandoor ovens and sold piping hot from market stalls.
In Tashkent, we discovered a more cosmopolitan edge: cafés offering creative twists on tradition, and markets overflowing with fresh produce, pickles, and sweets.
From plov to samsa, every dish reflects Uzbekistan’s rich history and strong sense of identity. Discovering the best food in Uzbekistan, from traditional street eats to hearty restaurant fare, is a journey in itself.
