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

Having eaten Manti at several restaurants over the past year, I can say this version is the best. The richly meaty and caraway-forward quality is more pronounced here than anywhere else I've tried. lamb tail fat kurdyuk is handled with real knowledge — you can taste the difference.

This is proper a Samarkand chaikhana teahouse cooking, not an adaptation for foreign tastes. black tea with sugar 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.