30.11.2016
The Silk Route, with its evocative associations of slow-moving caravans loaded with exotic cloth, oriental goods and aromatic spices, has fascinated me for longer than I can remember. So, when the Uzbekistan Airways plane descended into Tashkent, I had to pinch myself to believe I was almost there. And now, finally, Tashkent, Khiva, Bukhara, Samarkand and Fergana, the cornucopia of grapes, melons, apples, persimmons and so much more, was upon us! The Silk Route or Silk Road—a term coined by German geologist Baron Ferdinand von Richthofen as recently as the late 19th century—refers to a network of ancient trade routes connecting Asia, Europe and Africa. read more...
21.11.2016
Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Let’s take a closer look for the most famous dishes in the region. read more...
14.10.2016
The Silk Road Spices Tea House is a family owned and operated restaurant by Mirfayz and his family. The House was established in 2004 in the center of old Bukhara. The Tea house has been providing Bukhara with the variety of wonderful, relaxing and delicious teas, traditional dinners prepared from herbs and spices and special occasion affairs since 2005. Renovated in 2009 by the family, the Tea House boasts antique features in a unique heritage setting. The Tea House mission is to enhance customers' experiences through an exclusive blend of timeless quality and excellence in tea, food and products. read more...
01.07.2016
During your Walk Tour in Bukhara you could take a pause for a cup of coffee in cozy and friendly Cafe Wishbone. located in the old town, just opposite Hotel Shakhriston, this Cafe offers Espresso, Cappuccino, Latte Macchiato and dozens of perfect desserts. You could enjoy your coffee from beans of highest quality on shadowy terrace or in the air conditioned interior with contemporary design. Do not forget to take a little stop for a perfect coffee in a perfect city - Bukhara.  read more...
30.06.2016
The word “non” comes from Persian, where it is sometimes transliterated “na’an” or just “naan.” Throughout the region, the word refers to a variety of wheat-flour, leavened flatbreads with the slightly smoky sourdough tastes and textures that are the result of being cooked in large clay (tandoor) ovens. Non is found in many shapes and sizes, and with different flavors, throughout Iran, Turkic Central Asia, Afghanistan, Pakistan, northern India and China’s western Xinjang Province. Uzbek non is easily recognized by its round shape, shallow depression in the middle, soft chewy texture, distinct flavors, golden read more...
07.06.2016
Pilaf (or pilav, pilau, plov, pulao, polu and palaw) is a rice dish that is cooked in a broth. Depending on its origin, it can be accompanied with meat, fish, vegetables, dried fruits or nuts. This method of cooking rice is widespread across the globe, and has often been featured on 196 flavors. It is found in many typical recipes in the Balkans, Middle East (Saudi Arabia or Oman), Latin America and the Caribbean (Panama, St Vincent and the Grenadines, Dominican Republic) and Asia (India with its biryanis). One of the earliest references of pilaf read more...
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