Uzbekeat started as a single tandoor in a courtyard in Samarkand. Our grandmother taught us that food is never rushed: the dough rests, the broth simmers, the guests sit down first and talk after.
Today we are a small team of cooks who still follow her notebook. We buy lamb from Jizzakh, carrots from Samarkand and rice from Fergana, and we bake bread the way it was baked a thousand years ago.
Come hungry. Leave with a full stomach and, if we did it right, a story.
In Uzbekistan a guest is treated like family. A table is never empty and tea is never cold.
Good plov cannot be hurried. We cook in kazans over open flame, in small batches.
Non is never put upside down and never thrown away. Ours is baked every hour.