Uzbekistan’s cuisine reflects centuries of Silk Road exchange. In Tashkent’s Chorsu Bazaar, horsemeat sausage and fermented dairy sit alongside vibrant spices and fresh produce.

At the city’s Plov Centre, chefs prepare the national rice dish in vast cauldrons, serving thousands each day.

Beyond the capital, in Parkent, spring brings a local take on samsa, filled with wild mountain garlic.

From street markets to village kitchens, Uzbekistan’s food culture blends history, regional identity and seasonal ingredients—keeping age-old traditions alive through flavour and craft.