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Useful articles about trips, tips and service updates
Dimlama and Kazan Kabob: What to Order When You've Had Enough Plov
Vegetables and meat slow-cooked under a lid, lamb fried with potatoes and other kazan dishes Uzbeks eat at home, plus how to find them on a cafe menu.
Naryn: Uzbekistan's Cold Dish of Horse Meat and Noodles
Ultra-thin noodles, finely sliced horse meat and kazy sausage, with a bowl of hot broth on the side: what naryn is, how it is made and why people eat it in the morning.
Shashlik in Uzbekistan: Types and How to Order
Lyulya, ribs, liver with tail fat and a per-skewer bill: a guide to the Uzbek kebab-house menu so you can order with confidence and not overeat.
Samsa in Uzbekistan: Tandoor, Flaky, Pumpkin and Greens
Samsa is the country's favourite street snack. Here are the main types, the seasonal fillings, rough prices, and which ones to grab for breakfast or for the road.
Manti, Chuchvara and Honim: Uzbek Dough Dishes Explained
Large steamed manti, tiny chuchvara in broth and rolled honim: how these dishes differ, what to eat them with and where to try each one in Uzbekistan.
Lagman Explained: Uyghur, Uzbek and Fried Noodles
Noodle soup, thick sauce or stir-fried noodles in a pan: the main kinds of lagman, where the dish came from and how to order exactly the one you want.
Gijduvan Kebab: Why People Drive Out to Gijduvan
Chopped meat on wide skewers, tandoor bread and famous ceramics: why locals and visitors make a 45-kilometre detour from Bukhara to Gijduvan.
Jizzakh Samsa: Where to Try It on the Way to Samarkand
A samsa the size of a plate, chunks of meat and tail fat baked in a tandoor: what makes the Jizzakh version famous and how to plan a stop on the road.
Karakalpak Cuisine: What People Eat in Nukus and Muynaq
Flour-and-meat dishes, fish from the lower Amu Darya and soured milk products: what and where to eat in Karakalpakstan on your way to the Aral Sea.
Khorezm Cuisine: Shivit Oshi, Tukhum Barak and Gurja
Green dill noodles, dumplings filled with egg and a cracked wheat porridge: Khorezm dishes you will hardly find elsewhere in the country, and where to try them.
Fergana Plov and Valley Food: What to Eat in Kokand and Namangan
Dark plov cooked in cottonseed oil with devzira rice, Kokand halva and Namangan baking: a food guide to Uzbekistan's most populous valley.
Bukharan Cuisine: Oshi Sofi, Halvaitar and the Sweets of the Old City
How Bukharan cooking differs from the rest of the country, which dishes to order in the old city and which sweets to take home.