Travel Tips
Tipping in Uzbekistan: What to Give and When
Tipping in Uzbekistan explained: the 10-15% service charge on restaurant bills, what to give guides and drivers, and where a tip is genuinely not expected.
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Getting Around
Tashkent to Khiva: Train, Sleeper or Fly
Getting from Tashkent to Khiva in 2026: the new high-speed train, the overnight sleeper, flights to Urgench, with journey times and current fares.
Travel Tips
Tourist Registration in Uzbekistan
Uzbekistan's three-day registration rule explained: what hotels do for you, e-mehmon for private stays, what the fines look like, and what to keep.
Getting Around
Taxis in Uzbekistan and How to Use Yandex Go
Yandex Go runs the taxis in Uzbekistan. How to set it up, what rides cost, the airport overcharge to avoid, and when to flag down a car instead.
Travel Tips
The Uzbek Alphabet: Latin, Cyrillic and the Switch
Why Uzbek signs appear in two alphabets, what the 2026 reform changes, and the handful of Cyrillic letters worth learning before you land.
Food & Drink
Uzbek Cooking Classes: Where to Book and What They Cost
Named Uzbek cooking classes in Tashkent, Samarkand, Bukhara and Khiva: what you cook, how long it runs, group size and 2026 prices, plus how to book.
Culture & History
The Khanate of Khiva: A Short History
Khiva from 1511 to 1920: the Qungrat khans, the slave market that made the city rich, the Russian conquest of 1873, and what the walls still show.
Food & Drink
Norin: Uzbekistan's Cold Horse-Meat Noodles
Norin is Tashkent's hand-cut noodle dish with horse meat and qazi sausage. What it is, dry versus wet, when it's in season and how to order it.
Culture & History
The Emirate of Bukhara: A Short History
The Emirate of Bukhara from the Manghit dynasty to the Red Army in 1920: the Russian protectorate years, the last emir, and what survives in the city.
Food & Drink
Chuchvara: Uzbekistan's Small Dumplings
Chuchvara are the small ear-shaped dumplings of Uzbekistan, served in broth or fried. How they differ from manti, how to order them, what to ask for.