• Tourists who are bored with conventional tourism
  • Those who want to make variety in their diet
  • Gourmets
  • Those whose work is concerned with the preparation and eating of food
  • Representatives of tourist companies interested in organizing their own gastro tours

Gastronomic tourism is a kind of tourism, the main purpose of which is acquaintance with this or that country through the prism of national gastronomy. For a gastronomic tourist, food is primarily a category of culture. From this position, traditional cuisine is perceived in connection with history, religion, economics, politics, customs, legends and other factors that form the unique identity of the country or region.

Gastronomic tours to Uzbekistan are an excellent opportunity not only to try real Uzbek dishes every day, but also to become a true connoisseur and connoisseur of Uzbek national dishes, having learned to cook them independently at our master classes.

Uzbek cuisine is the national cuisine of Uzbekistan. Has a deep history, it is closely connected with the Uzbek culture, language and traditions. Significant influence on the diversity and uniqueness of the recipes was due to the fact that, in contrast to geographical neighbors, the Uzbeks historically had a sedentary lifestyle and a nomadic way of life. At the same time, the adoption of culinary traditions, the assimilation of cultures (especially Persian-Tajik) had a profound impact on the diversity and richness of the dishes. The origin of many of them has common roots with traditional Asian dishes, such as pilaf, lagman, manti and others. However, Uzbekistan has its own peculiarities of cooking these dishes, as well as its completely original dishes.

The Uzbek cuisine has developed wonderful traditions in cooking all kinds of dishes: basic meat dishes, soups, bakery and confectionery products, salads and drinks.

The main meat dishes are characterized by the preparation of fried, high-calorie food, the widespread use of cottonseed oil, fatty fat, oil, spices and herbs.

Male-professional chefs are called “oshpaz” (Uzbek oshpaz). In a broad sense, the chefs generally cook, but usually in the Uzbek language this term is understood by a specialist in cooking pilaf.

Main courses and soups

  • Basma – stew with onions and other vegetables. It is prepared in a cauldron, covered from above with a bowl and under a press.
  • Gumma – pies with giblets (liver), fried in cottonseed oil
  • Dimlyama -stew with onion and other vegetables
  • Dolma-stuffed cabbage rolls and stuffed young leaves of grapes.
  • Kabob-shashlik
  • Coward-fried meat with vegetable garnish.
  • Katyklis soup based on katyk (sour milk), sometimes sour milk is added to the broth (for example, rice soup)
  • Manty-mold like a large dumplings, steamed in a mantissa.
  • Mastava-rice soup
  • Moshkichiri rice porridge with mung bean (mung beans)
  • Mashhurda rice soup with mache (mung beans)
  • Naryn-cut with thin noodles boiled dough with finely chopped meat (lamb or horse meat)
  • Samsa-patties of characteristic three- or four-cornered form (meat, chicken, pumpkin, potatoes, greenery (kuk-samsa)) are cooked in tandoor or in the oven.
  • Ugra (noodles)
  • Chalope – cold soup based on bayonet
  • Chuchvara-Uzbek dumplings.
  • Shavlya is a dish related to pilaf, practically with the same set of products (rice, meat (or giblets), carrots), cooked in cottonseed oil.
  • Shurpa is a potato soup with meat, the word is universally used simply in the meaning of soup.
  • Pilaf
  • Khanum is a dish made of dough, in which potatoes (or minced meat) are wrapped with onion and pumpkin, steamed in a mantissa.