Food is more than just sustenance – it reflects a country’s history, tradition, culture, and soul. To explore a country wholly, one must not only experience its sights but also savour its flavours. It is through local cuisine that we connect with the native heritage, regional ingredients, and the warmth of everyday hospitality. Hence, while planning our trip to Uzbekistan, we thoroughly researched its cuisine and even made a list of foods that we wanted to try.
Along with its azure Islamic architecture, Silk Road cities, and vibrant bazaars, Uzbekistan’s cuisine is another treasure waiting to be discovered. Bursting with flavours, deeply rooted in tradition, and morphed by centuries of cultural exchange, Uzbek food is an unforgettable part of a journey to this Central Asian country. In Uzbekistan, sharing a bowl of plov, sipping green tea in a chaikhana, or biting into a freshly baked samsa isn’t just about eating—it’s about experiencing the rhythm of local life. Every meal here offers an insight into the country’s diverse heritage.
In this blog, we’ve curated a list of the top 10 food in Uzbekistan—each one a delicious reason to fall in love with this fascinating destination. So if you’re wondering what to eat in Uzbekistan, let this guide be your starting point for an incredible culinary adventure.
Top 10 local food in Uzbekistan:
1. Plov – National Dish of Uzbekistan
Description: Ask any Uzbek about one must-try dish in Uzbekistan, and the reply will invariably be ‘plov’. Also known as Osh in the Uzbek language, it is a flavourful melange of chunks of lamb or beef, yellow carrots, onions, animal fat, and long-grained rice cooked al dente. It is seasoned with cumin and garlic, and often garnished with raisins and chickpeas on special occasions. Traditionally, plov is cooked by men called ‘oshpaz’, who have mastered the art of plov. The cooking of plov is a spectacle, as it is prepared in a giant cast-iron cauldron called ‘kazan’.
In Uzbekistan, plov brings together families and friends. At every social gathering, plov is the highlight of the menu. Indeed, plov is not a mere food, but an emotion for the Uzbeks.
Where to try: In Tashkent, head to Beshqozon or National Food for relishing an authentic plov. If you want to try plov with a contemporary twist, visit Afsona (which also has nice outdoor seating). In Samarkand, go to Karimbek or Besh Chinor for the tastiest plov.
Insider Tip: Every region in Uzbekistan has its version of plov. Samarkand’s plov is drier, more aromatic, and cooked in ‘zigir’ oil (a mix of melon seed, cotton seed, sesame seed, and flaxseed oils), while Bukhara’s is richer and oilier.
2. Lagman – Hand Pulled Noodle Delight
Description: Lagman is a staple dish in many Central Asian countries, with its origin in Uyghur province of China. The focal point of this dish is the hand-pulled noodles, served both as a soup and a stir-fry. The noodles are topped with savoury meat (mostly lamb) and vegetable stew flavoured with garlic, pepper, and cumin.
Where to try: Try lagman at the chaikhanas known for their hearty recipes. Visit Bolo Hauz Chaikhana and Chayxana Chinor in Bukhara, Bir Gumbaz Chaikhana in Khiva, and Sayqali Samarkand Chaykhana in Samarkand.
Insider tip: Watch the noodle-pulling process if possible – it’s an art and delight to watch.
3. Manti – Steamed Dumplings
Description: Another Central Asian essential delight, Manti is also known as ‘kaskoni’ in Uzbekistan. The dumplings are filled with ground lamb or beef, cabbage, pumpkin or potato. Animal fat is often added to ground meat. Manti is usually steamed, garnished with butter, and served with sour cream and freshly sliced onions sprinkled with vinegar and black pepper.
Where to try: Manti is found in all restaurants in Uzbekistan. Head to Besh Chinor in Samarkand, National Food and the various stalls inside Chorsu Bazara’s Ovaqat Bozari in Tashkent, and Old Bukhara in Bukhara.
Insider tip: The pumpkin-stuffed manti are found in the autumn, and the tastiest ones are found in the tea houses of Khiva.
4. Samsa – Tandoor Baked Pastries
Description: One of the most popular items in Central Asia cuisine, Samsas are triangular-shaped (sometimes they can be rectangles too!) pastries baked in a tandoor. They mostly have a filling of minced lamb and onion. Potato-filled samsas are also available, while pumpkin-stuffed samsas are abundant during the autumn.
Where to try: Samsa is a street food. They are generally sold as a hot snack by street vendors on roadside stalls.
Insider tip: Eat them hot and fresh. The crust is flaky, and the meat’s juices are best when warm.
5. Shashlik – Uzbek BBQ Skewers
Description: Shashliks are meat grilled on skewers. Originally, shashlik was made only from lamb. At present, it is prepared with chicken, beef, pork, and venison depending upon the religious practices and local preferences. Sometimes, bell pepper, onion, tomato, and mushroom are also grilled on skewers along with the meat. The meat is generally marinated overnight with vinegar, dry wine, or sour fruit as well as onion, garlic, herbs, and spices. Shashlik is served with freshly cut onions and vinegar.
Where to try: Every bazaar in Uzbekistan has tonnes of shashlik stalls. Chorsu Bazaar in Tashkent is a great place to sample shashliks fresh off the grill.
Insider tip: Order a side of Lepyoshka or Uzbek flatbread and a glass of Ayran or yoghurt drink to relish a complete meal.
6. Naryn – Cold Noodles with Horse Meat
Description: Also known as ‘norin’, it is cooked with fresh hand-rolled noodles mixed with grated horse meat. The noodles are rolled finely and cut into smaller strips. A clear broth accompanies the noodles. Naryn is served and eaten cold.
Where to eat: Naryn is mostly found in Tashkent and Fergana Valley, where horse meat is considered a delicacy. Go to Afsona or National Food in Tashkent for a hearty meal of Naryn.
Insider tip: Naryn is not for everyone, but it is a great way to experience local tradition.
7. Shurpa – Filling Lamb Soup
Description: Rich broth combined with generous pieces of lamb and vegetables, slowly cooked with herbs and spices – Shurpa is a perfect concoction for autumn evenings and winter nights. Shurpa is slow-cooked and involves high-quality ingredients.
Where to try: Home-cooked Shurpa is the best. Try venturing into a home-run eatery for delicious Shurpa.
Insider tip: Pair Shurpa with Uzbek flatbread, Samsa, and Achichuk Salad for a complete meal.
8. Mastava – Rich Rice Soup
Description: A Central Asian comfort food, Mastava is a rice soup with lamb or beef and vegetables, and served with sour cream. This soup is simmered over low flame to let the aromatic spices blend with the meat and vegetables. Mastava was originally a traveller’s food, providing both warmth and sustenance during the long and arduous journey along the Silk Route.
Where to eat: Best Mastava can be tried at Karimbek and Labi G’or in Samarkand, Bolo Hauz Chaikhana and Minzifa in Bukhara, National Food in Tashkent.
Insider tip: Have Mastava as a first course during a Uzbek lunch or dinner.
9. Achichuk Salad – The Perfect Side Dish
Description: Achichuk is a quick and easy salad made from thinly sliced tomatoes, onion, and chilli pepper. It is served with the main dishes such as Plov, Lagman, and Shashlik.
Where to try: Every restaurant in Uzbekistan serves Achichuk as a side dish for each meal.
Insider Tip: This refreshing and tangy salad is perfect to cut through the heavy meat-based dishes.
10. Uzbek Sweets – Perfect Desserts to End a Satisfying Meal
Description: Uzbekistan has a lip-smacking list of desserts, often paired with tea or served at the end of the meal. Enjoy Halva (made from ground sesame or sunflower seeds), Navat (crystallised sugar balls which aid in digestion), Pakhlava (layers of flaky dough filled with nuts and soaked in honey), Sumalayak (sweet paste made from wheat and prepared during festivals), and Pashmak (type of cotton candy).
Where to try: Sweet stalls in the bazaars of Bukhara and Samarkand.
Insider Tip: Sumalak is only available during Navroz, so don’t miss it if you are visiting Uzbekistan in spring.
Traditional foods unique in the Khorezm region of Uzbekistan:
While the above food items are found widely throughout Uzbekistan, certain dishes are distinctively found in the Khorezm area. You won’t find them elsewhere in this Central Asian country. So, if you are exploring Khiva, make sure to sample out a few of these delicacies. These are truly some of the best foods in Uzbekistan.
1. Shivit Oshi – Famous Green Noodles
Description: One of the most visually striking dishes in Uzbekistan, Shivit Oshi is green dill-infused noodles served with a delectable stew of beef, potato, and carrots. It is served with a dollop of sour cream.
Where to try: Found exclusively in Khiva, relish Shivit Oshi at Khorezm Art Restaurant, Terrassa Café, and Malika Kheivak.
2. Tukhum Barak – Egg Dumplings
Description: One of the iconic Khorezm dishes, it is a delicate square-shaped ravioli with an egg filling. The filling is liquid raw egg, herbs, and oil, and the dumplings are boiled fast and served hot. Since the filling is a runny liquid before cooking, it requires great skill to cook it perfectly without breaking. Tukhum Barak is served with melted butter and yoghurt sauce.
Where to try: We tried Tukhum Barak in a number of eateries in Khiva, but found the ones served in Bir Gumbaz Chaikhana as the best.
3. Gumma – Khorezm Meat Pie
Description: Gumma is a fried minced meat pie. Along with grounded meat, the filling also has onions and spices. This savoury dish is served with sour cream or yoghurt.
Where to eat: Relish Gumma at Khorezt Art Restaurant, Khiva Moon, and Bir Gumbaz Chaikhana.
4. Suzan – Traditional Khorezm Soup
Description: This is a Khorezm delicacy made with lamb broth, root vegetables, noodles, and a tangy tomato base. It is slow-cooked for hours to develop a rich flavour.
Where to try: This is a seasonal dish and can be found at home-run hole-in-the-wall eateries.
Uzbek Cuisine Essentials: Tea and Bread
Along with food, tea and bread are the two essential condiments in the flavoursome world of Uzbek cuisine.
Tea: Tea is an integral part of Uzbekistan’s culture. Uzbekistan is the largest consumer of tea, followed by Japan. The Uzbek people relish green tea (‘Kok’ in Uzbek tongue) and black tea (‘Kara’). The locals consume tea throughout the day, even relishing tea with their lunch and dinner.
In a country obsessed with tea, Chaikhana or tea houses are a common sight everywhere in this beautiful country. And the locals have tea etiquette. They drink tea from small bowls called ‘piyala’. It is customary to pour the first two bowls of tea back into the teapot before drinking to help it brew properly.
Non/Bread: Locally called ‘lepyoshka’, Uzbek bread is round, thick at the edges, flat in the centre, and decorated with patterns using a ‘chekich’ (a traditional bread stamp). It is baked in tandoor or clay ovens, and served with every meal.
Lepyoshka has cultural significance in Uzbekistan. Hence, bread should never be thrown away or placed upside down.
Practical Tips for Enjoying Foods in Uzbekistan as a Traveller:
1. Vegetarian and Vegan Travellers: What You Need to Know:
Uzbekistan cuisine is heavily centred around meat. Finding vegetarian or vegan options here is kind of tricky, but not impossible.
- Every restaurant has a wide selection of fresh salads, which are quite filling.
- The restaurants also have a few vegetarian soup options. If you are visiting in autumn or winter, you will find a tasty lentil soup. We had this lentil soup at Bukhara’s Mavrigi and paired it with a flatbread. It was one of our best dinners in Uzbekistan.
- Pumpkin, spinach, and potato Manti are found in many eateries.
- Samsa with potato filling is also a nice option.
- Vegetarian lagman is available on request, which is as delicious as its meat version.
- Shivit Oshi is another food which can be cooked meat-free if requested.
- With every meal, you will be served a basket of bread. You can pair them with soups and salads.
- The markets of Uzbekistan are loaded with fresh fruits and vegetables, dry fruits, and breads. You can stock them up if meat is not an option for you.
- Learn a few Uzbek words that will help you while ordering food in restaurants. Such as ‘Go’shtsiz iltimos’ (no meat please), ‘Men go’sht yemayman’ (I don’t eat meat), and ‘Faqat sabzavot bormi?’ (Do you have only vegetables?).
- We are non-vegetarians, but one of us prefers vegetarian food. So, along with meat-loaded foods, we also ordered a variety of vegetarian options. Yes, vegetarian options are very limited and sometimes, the taste is bland. But mostly, we loved the vegetarian dishes. Finding vegetarian food was not always breezy in Khiva and Bukhara. But, in Tashkent and Samarkand, varieties of vegetarian options are within reach.
2. Food Hygiene and Street Food Safety–
- Avoid pre-cut fruits and salads.
- Choose freshly-grilled shashliks or just-baked samsas straight from the oven.
- Eat where the locals are queuing – it usually means high turnover and fresh food.
- Tap water is not recommended for drinking.
- Stick to bottled water and avoid ice in drinks.
- Don’t forget hand sanitisers and wet wipes.
3. Cost of Eating Out in Uzbekistan:
Uzbekistan is a pocket-friendly place for foodies.
- Street food – $1-2
- Chaikhana – $3-5
- Mid-range restaurants – $7-12
- Fine dining – $15-25
- Tipping is not mandatory but appreciated.
4. Local Food Tour and Cooking Class:
For an immersive experience, go on a local food tour which explores the bazaars and classic restaurants or a cooking class for learning the tricks of a delectable plov.
5. Restaurant Recommendations:
In Tashkent: Beshqozon, National Food, Afsona, Amaretto (Italian cuisine), Stuzzico (pizza).
In Samarkand: Karimbek, Labi G’or, Besh Chinor, Café Magistr (international cuisine), Art Café Norgis (coffee shop).
In Bukhara: Old Bukhara, Chayxana Chinor, Minzifa, Mavrigi, Bolo Hauz Chaikhana, Bella Italia (Italian cuisine).
In Khiva: Terrassa Café, Bir Gumbaz Chaikhana, Khorezm Art Restaurant, Malika Kheivak, Khiva Moon.
Uzbekistan’s culinary tradition is as rich and diverse as its Silk Road heritage. Every dish here tells a story of tradition, hospitality, and local pride. Whether you are indulging in the street foods of Chorsu Bazaar in Tashkent or relishing a warm home-cooked meal in the Fergana Valley, food in Uzbekistan will leave a lasting impression on both your taste buds and hearts.
If you’re planning a trip to Uzbekistan, be sure to try these traditional Uzbek dishes to experience the country’s culture through its cuisine. Don’t forget to pair your meals with traditional bread, refreshing green tea, and local desserts for a complete gastronomic experience.
Ready to eat your way through Uzbekistan? Let your taste buds lead the way!
Have you tried any of these Uzbek foods? Share your favourite in the comments below!
