Magical pilaf, cold tarragon and a lively menu complement the fairy tale. Fast service and special attention to tourists. Because mostly the locals are queuing up.

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Марат Фаттахов

Level 4 Local Expert

Very tasty pilaf with a share (dense meat parts (veins, cartilage, connective tissues), which, when cooked for a long time, give the broth all its collagen and rich taste). Closer to 12, it's a little more nutritious and drier, closer to 14 o'clock (but it may end at 13:30) - fatter, more oily, because it's soaked well. The last portions are very tasty. From 15-16 o'clock they put the evening portion to prepare. This pilaf is Kashkadarya (Karshi), closer to Samarkand pilaf (rice is separated from zervak with gauze so that they do not mix) than Tashkent pilaf. However, unlike the dry Samarkand pilaf, and even more so from Bukhara (sufi-osh), it is quite fatty, closer to Ferghana (chaikhansky) pilaf. And if you need a completely dietary option, then Khorezm pilaf. It is due to the rich broth due to the share that it is very difficult for an unprepared person to eat one serving ;). However, pai is incredibly beneficial for joints due to collagen. You can order the delivery by calling.

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