Plov
Tashkent · Samarkand · Fergana·Open for Dastarkhon

Plov

Where the kazan never cools and the bread is still warm from the tandoor.

Reserve the Dastarkhon

Fri & Sat · Lamb plov serves until 9 pm

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Cast iron kazan filled with golden plov rice, quail eggs, yellow carrots, and a whole garlic head, glistening with lamb fat
Fergana Valley

Plov

"Cooked since before sunrise, finished only when the rice tells you."

Lamb shoulder slow-braised with yellow carrots, whole garlic, barberries, and cumin in a seasoned kazan. The Fergana method — everything roasted together until the fat becomes the sauce. Quail eggs nestled in rice at the last moment.

Bowl of lagman noodle soup with hand-pulled noodles, tender beef, fresh dill, and a rich dark broth in a ceramic bowl
Tashkent

Lagman

"The noodles remember the hands that pulled them."

Hand-pulled noodles stretched to order — no machine touch, no shortcuts. The broth is built from beef bone, tomato, and a fistful of fresh dill. Served still steaming with a side of non bread for the last of the broth.

Golden samsa pastries fresh from the tandoor with crackled flaky crust, arranged on a blue ceramic plate
Bukhara

Samsa

"Baked in clay. The crust cracks like a secret."

Flaky pastry filled with minced lamb, onion, and black pepper — sealed and pressed directly onto the tandoor wall. The char on the bottom is not a mistake. It is the whole point. Out by noon, gone by two.

Deep ceramic bowl of shorpa lamb soup with whole vegetables, fresh herbs, and steam rising in warm kitchen light
Samarkand

Shorpa

"A soup that arrives before you know you needed it."

Lamb on the bone, simmered low for three hours with turnip, potato, and tomato. Finished with fresh coriander and a thread of saffron. The Samarkand way: clarity of broth over richness. Served as the first word of the meal.

The table is laid.
The kazan is full.

Reserve the Dastarkhon

Friday lamb is already smoking — last tables after 8 pm go fast.

Open kitchen with tandoor clay oven glowing orange, hands stretching dough on a floured surface

The Dastarkhon

A tablecloth laid with impossible generosity

In Uzbek tradition, the dastarkhon is not a menu — it is a promise. That every guest leaves full, warm, and carrying something of the host home with them.

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Adventurous Couples

Tired of the same Thai-Italian rotation. Come for a date that becomes a story.

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Homesick Families

The exact char on your samsa. The shorpa the way your grandmother made it.

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Office Long Tables

Eight seats in the courtyard. One shared kazan. A feast worth the retelling.

The table is laid.
The kazan is full.

Reserve the Dastarkhon

The courtyard seats eight together. Private dastarkhon available.

The Kitchen

Fire, flour, and forty years of memory

Clay tandoor oven glowing with orange heat, round non bread baking inside

The tandoor never sleeps.

Hands stretching lagman noodle dough on a wooden table dusted with flour

Hand-pulled since morning.

Long communal table set with ceramic bowls, bread, and tea glasses in warm candlelight

The courtyard seats eight together.

The table is laid.
The kazan is full.

Reserve the Dastarkhon

Dinner nightly from 5 pm · Lunch Fri–Sun from noon.