Plov

I was looking forward to Plov here based on the reputation. The reality was disappointing. The warming and hearty character that makes this dish special was muted — either from shortcuts with yellow carrots or from scaling up production at the expense of quality. Uzbek cuisine sits at the crossroad…

I went in with low expectations — I'd had mediocre versions before. What I found was Plov made with real commitment to lamb tail fat kurdyuk and technique. The deeply savoury from lamb fat result was more complex and satisfying than anything I'd had before. Uzbek cuisine sits at the crossroads of t…

Plov at this place was fine. The subtly sweet from carrots flavour was there but not distinguished. cottonseed oil was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. plov rice pilaf is considered the cornersto…

Having eaten Plov 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. Devzira rice is handled with real knowledge — you can taste the difference. This is proper a family pl…

I took a cooking class specifically to learn how to make Plov correctly. The instructor explained why Devzira rice is used the way it is — something I'd never understood from just eating it. The deeply savoury from lamb fat result when you make it yourself is different. Uzbek cuisine sits at the cr…

I'm sceptical of any restaurant claiming to do Plov well, having been disappointed often enough. This one delivered. The warming and hearty base was authentic and the use of lamb tail fat kurdyuk showed real knowledge. plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked…

I first ate Plov on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the richly meaty and caraway-forward quality I remembered. cumin was handled correctly — something most restaurants here get slightly wrong. Uzbek cuisine sits at …

I've now had Plov prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises cumin in the way plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The richly meaty and caraway-forward cha…

I spent three months trying every version of Plov I could find locally. The variation in quality is extraordinary. The best version handled yellow carrots with genuine knowledge and the subtly sweet from carrots result was noticeably superior. Uzbek cuisine sits at the crossroads of the ancient Sil…

Plov opened a door into a cuisine I'd previously known almost nothing about. The warming and hearty flavours are unlike anything in my usual rotation and I mean that positively. plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. Understan…