Finding the best Shashlik in the city — a personal search

I spent three months trying every version of Shashlik I could find locally. The variation in quality is extraordinary. The best version handled lamb tail fat kurdyuk 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 Samarkand chaikhana teahouse feel — unpretentious and focused on the food. black tea with sugar was suggested correctly. Worth the search. When Shashlik is made properly it's a completely different experience.