Ingredient appreciation — what makes Shashlik special

What sets Shashlik apart is the handling of cottonseed oil. In lesser versions this is treated as a background note. Here it's central and the richly meaty and caraway-forward result shows it. I've started buying it to cook with at home after this experience.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The a Tashkent restaurant atmosphere was right for this kind of food. I had Sarbast lager as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Shashlik is the place to start.