Uzbekistan Food and Drink
Uzbek cuisine is hearty, flavourful and closely tied to the country's agricultural traditions. Meals are often based around rice, bread, meat and vegetables, with an emphasis on slow cooking and shared dishes. Eating is a social activity, and hospitality plays an important role in daily life, so visitors are often encouraged to eat generously. In cities, restaurants range from traditional teahouses (chaikhanas) to modern cafés serving international cuisine, while smaller towns tend to focus on local specialities.
Food hygiene standards are generally good in established restaurants and hotels. Street food is common and usually freshly prepared, but visitors should choose busy stalls and avoid food that has been left uncovered for long periods. Bread is a staple and treated with respect; it is rarely wasted and is often placed face up on the table. Tea, rather than alcohol, is the traditional accompaniment to meals.
Plov: Uzbekistan's national dish, made from rice cooked with lamb or beef, carrots, onions and spices; each region has its own variation.
Lagman: Hand-pulled noodles served in a rich meat and vegetable broth or as a stir-fried dish.
Manti: Large steamed dumplings filled with minced meat, usually lamb or beef, sometimes with pumpkin or potato.
Shashlik: Skewered and grilled meat, commonly lamb or beef, often served with raw onions and flatbread.
Non: Traditional round flatbread baked in a clay oven, served with almost every meal.
Green tea: The most commonly consumed drink, served throughout the day and offered to guests as a sign of hospitality.
Black tea: Widely available, especially in cafés and restaurants.
Uzbek wine: Locally produced wines, particularly from regions near Tashkent and Samarkand, are increasingly popular.
Vodka: A legacy of the Soviet era, widely consumed and available in restaurants and bars.
Uzbekistan is a predominantly Muslim country, but decades of Soviet influence have left a lasting mark on social habits, including a relatively relaxed attitude towards alcohol. Beer, vodka and wine are widely consumed, particularly in urban areas. The country has a long tradition of wine production, dating back centuries, with modern wineries developing during the Soviet era. Today, Uzbekistan has a small but established wine industry, with the historic Khovrenko Winery in Samarkand being the oldest and best known.
Tipping is not obligatory in Uzbekistan, but it is appreciated. In restaurants and cafés, leaving around 10% for good service is common, especially in tourist-oriented establishments. In more local eateries, rounding up the bill is sufficient. Tipping in bars is modest and discretionary, and it is not customary to tip street food vendors.
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