Manty, kazy, lagman, naryn, shurpa, mastava, shashlik, somsa, — the names of national Oriental Uzbek cuisine. And the pilaf, or palov, stands at the top of Uzbek cooking. Only in Tashkent can you visit the real center for palov, and this is not an exaggeration. This cafe with called Nurafshon Osh Markazi, located in the Old City part of Tashkent, offers you two types (to’y and choyhona) of my favorite dish prepared by the best chefs, in accordance with the traditions of Tashkent, Uzbekistan.

In general, you can try it everywhere, because it is cooked everywhere in Tashkent, right on the sidewalks, teasing passersby with delicious smells. It is a meal to be had on the street, and not during a visit to the national restaurants, that will give you a true idea of the diversity of national culinary.

Many small street cafes specialize in the Uzbek cuisine from all regions of Uzbekistan. As a lover of Uzbek Palov, I want to share with you my favorite address for the best palov in Tashkent that could delight even the most biased critic.