Best Chuchvara I've had — and I've tried a few

Having eaten Chuchvara at several restaurants over the past year, I can say this version is the best. The deeply savoury from lamb fat quality is more pronounced here than anywhere else I've tried. cottonseed oil is handled with real knowledge — you can taste the difference.

This is proper a bazaar food stall cooking, not an adaptation for foreign tastes. ayran was the obvious choice and the combination was perfect. Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. Would return for this dish alone.