Dimlama

Dimlama opened a door into a cuisine I'd previously known almost nothing about. The richly meaty and caraway-forward flavours are unlike anything in my usual rotation and I mean that positively. Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. Understanding that context ma…

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

I had never tried Dimlama before this visit and I wasn't sure what to expect. The subtly sweet from carrots taste hit immediately and made sense of the dish in a way descriptions never quite do. cottonseed oil is an ingredient I'd not encountered used quite like this before. The a Samarkand chaikha…

I made Dimlama for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet from carrots profile was the main talking point — no one had quite experienced Devzira rice used that way before. plov rice pilaf is considered the cornerstone of…