Manti: Uzbekistan's Steamed Dumplings
Big steamed dumplings of lamb and onion, the pumpkin version worth waiting for autumn for, how they are made and how to order them properly.
Independent travel guides to Samarkand, Bukhara, Khiva & the Silk Road
34 guides · page 3
What to order, where to eat it and how Uzbek dishes differ from region to region.
Big steamed dumplings of lamb and onion, the pumpkin version worth waiting for autumn for, how they are made and how to order them properly.
Where to eat in Tashkent by district: named plov halls and restaurants with 2026 prices, bazaar lunches, late kitchens, vegetarian picks and delivery apps.
Uzbekistan is hard for vegetarians and manageable with a plan: what to order, the phrases that work, the hidden meat to watch for, and where to eat in each city.
A month-by-month guide to Uzbekistan's fruit: which melons to buy, when apricots, cherries, grapes and pomegranates arrive, and how to shop for them at a bazaar.
Uzbek shashlik explained: lamb, kiyma, jigar and dumba skewers, the mangal, how to order, 2026 prices, and where to eat it in Tashkent and Samarkand.
Fried kovurma vs soup lagman, Uyghur and Dungan roots, how the noodles are pulled, regional styles, 2026 prices and ordering tips across Uzbekistan.
Uzbek samsa explained: tandyr vs puff pastry, meat and pumpkin fillings, prices in som, where to find the best, and how to order and eat it.
A traveller’s guide to Uzbek sweets: halva, navat, parvarda, chak-chak, nisholda, sumalak, dried fruit, and where to buy them at the bazaars.
Green tea, the chaikhana, and the half-full piala explained: Uzbek tea customs, pouring etiquette, and the best teahouses to visit as a traveller.
Uzbek non explained: regional bread varieties, tandyr baking, the customs and etiquette around it, and where to buy the best loaves in Uzbekistan.