Finding the best Naryn in the city — a personal search

I spent three months trying every version of Naryn 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.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The winning restaurant had the right a family plov ceremony feel — unpretentious and focused on the food. Sarbast lager was suggested correctly. Worth the search. When Naryn is made properly it's a completely different experience.