WHAT UZBEK'S EAT IN TASHKENT
Tashkent, Uzbekistan
InTheKut travels through Tashkent, Uzbekistan, exploring the everyday food, traditions and places that give the city its character.
The day begins inside a local bakery where non, Uzbekistan’s traditional round bread, is made from early morning. The dough is shaped by hand, stamped in the center and pressed against the scorching walls of a tandir until the outside turns golden and crisp while the inside stays soft. More than something served alongside a meal, non is a constant on the Uzbek table and an important part of daily life and hospitality.
From there, InTheKut heads into the food section of Chorsu Bazaar, one of Tashkent’s oldest and busiest markets. Smoke fills the air around rows of shashlik grills, where skewers of seasoned meat and fat cook directly over hot charcoal. The shashlik is eaten simply with sliced onions and fresh non, alongside a cold glass of tart cherry juice from the market.
The next stop is Minor Somsa, where different varieties of somsa are baked until the pastry becomes crisp and deeply browned. Filled with seasoned meat, onions and fat, the somsa are cooked at intense heat, creating a flaky exterior while keeping the filling rich and juicy.
The final stop is Besh Qozon, where plov is prepared in enormous kazan filled with rice, carrots, onions and meat. The ingredients are cooked together slowly, allowing the rice to absorb the flavor of the meat, vegetables and spices. Plov is one of Uzbekistan’s most important dishes, served everywhere from everyday meals to large gatherings and celebrations.
Through its bakeries, markets, kitchens and streets, this episode captures the food people eat every day in Tashkent and the traditions, hospitality and beauty of Uzbekistan’s capital.
#Uzbekistan #Tashkent #UzbekFood #UzbekistanFood #CentralAsia #TashkentFood #Plov #Shashlik #Somsa #ChorsuBazaar #UzbekCulture #CentralAsianFood #FoodDocumentary #TravelDocumentary #InTheKut
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