Spice level warning — Dimlama is not what I expected

I underestimated Dimlama. The deeply savoury from lamb fat description didn't prepare me for the reality. cottonseed oil brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. The a Tashkent restaurant setting means locals eat this with ease while visitors like me reach for water. Sarbast lager cut through it better than water would have. Don't order the mild version out of caution — the full version is the point. I'd go back. Three stars only because I wasn't warned.