The Plov Index: Uzbekistan's Official Cost of Plov
Uzbekistan's statistics committee prices a standard pot of plov every month. What's in the basket, why beef drives it, and what it can't tell a visitor.
Independent travel guides to Samarkand, Bukhara, Khiva & the Silk Road
34 guides
What to order, where to eat it and how Uzbek dishes differ from region to region.
Uzbekistan's statistics committee prices a standard pot of plov every month. What's in the basket, why beef drives it, and what it can't tell a visitor.
Tashkent cafes in 2026: where to work with wifi and sockets, all-day breakfast chains, espresso and flat white prices in som, and how to pay by card.
Uzbek bread city by city: Samarkand non (a legal geographical indication since 2025), Tashkent obi non, Khorezm, Bukhara, Fergana patyr, and how to buy it.
Korean carrot salad, cold kuksi noodles and vinegar-cured he: how the 1937 deportation created Uzbekistan's Korean food, and where to eat it in Tashkent.
Uzbek plov by region: Fergana's heavy devzira, Samarkand's layered unsalted carrot, Bukhara's fruit, Khorezm's steamed rice, and where to eat each in 2026.
Coffee in Uzbekistan in 2026: imports up, Tashkent roasters with flat-white prices, what to expect in Samarkand, Bukhara and Khiva, and how to order.
Where to eat in Khiva: bazaar plov at $2 vs terrace mains at $7, the Khorezm dishes to order, which rooftops earn the premium, and where to eat outside.
Which Uzbek dish belongs to which province: Khorezm's dill noodles, Bukhara's green plov, Fergana's devzira rice and Tashkent's cold noodles, mapped.
Where to eat in Bukhara: the Lyab-i-Hauz terraces, the rooftops, the places locals use, plus price bands, opening hours and what the city does differently.
Where to eat in Samarkand: the plov centre and its two-hour window, Siyob Bazaar, and why the restaurants around the Registan are the wrong choice.