Gastro tourism

Gastronomy is another reason to love Uzbekistan. When you arrive in our country, you can cancel any kind of excursion, but you will never give up on food, especially here, where even from the airport the air is saturated with the aroma of delicious dishes.

A gastronomic trip to Uzbekistan will give you an unforgettable taste experience for the whole year and you will certainly want to repeat it even at home.

Uzbek cuisine

Uzbek cuisine is perhaps one of the most diverse and colorful in the world. If you want to enjoy the world's most fragrant pilaf, juicy lamb on coals or tandoor kabob, spicy lagman or crispy and melting in your mouth samsa, come to Uzbekistan!

Traditional dishes

Uzbek bread – non, patyr, shirmoi -non, katlama

Dough dishes – somsa, manty, khanum, chuchvara, naryn, kovurma lagman

Rice dishes – pilaf, shawl, moshkichiri, moshurda, mastava, hasip

Desserts and sweets – fresh and dried fruits, sumalak, halva, halvaitar, nisholda, chak-chak, bugirsak, kushtili, urama - brushwood, baklava, pashmak behi-dulma

Drinks - tea, koumiss, sharbat, ayran, katyk

Uzbek winemaking

Winemaking in Uzbekistan has a very deep history. It is believed that the first grapes were brought here 6 thousand years ago. Even then, there was a high technology of winemaking and grape cultivation in Central Asia.

The famous Venetian traveler of the Middle Ages, Marco Polo, who traveled through Central Asia, wrote in his diary:

"Samarkand, Bukhara and other magnificent cities are places decorated with magnificent gardens and vineyards. I tried the local wine. This wine was at least a dozen years old, and it was amazing for its excellent quality..."

In 1927, the famous winemaker, Professor M. A. Khovrenko, came to Uzbekistan. He was the first in our country to develop technical methods for the production of fine wines such as Gulyakandoz, Shirin, Liqueur Cabernet, Aleatico, Uzbekistan and Farkhod, and organized the opening of the first winery for their production.

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