Finding the best Manti in the city — a personal search

I spent three months trying every version of Manti I could find locally. The variation in quality is extraordinary. The best version handled cottonseed oil with genuine knowledge and the warming and hearty result was noticeably superior.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. The winning restaurant had the right a Tashkent restaurant feel — unpretentious and focused on the food. black tea with sugar was suggested correctly. Worth the search. When Manti is made properly it's a completely different experience.