Finding the best Plov in the city — a personal search

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 Silk Road trade routes. The winning restaurant had the right a bazaar food stall feel — unpretentious and focused on the food. black tea with sugar was suggested correctly. Worth the search. When Plov is made properly it's a completely different experience.