The best dishes Rough Draft Dining Editor Beth McKibben and Dining Reporter Sarra Sedghi ate from Atlanta restaurants in May ...

Uzbek dishes are known for their aromatic spices, hearty ingredients, and elaborate preparation methods, making them a significant part of the nation’s identity. Plov: The staple Plov, also known as ...

Making the noodles to order ensures that diners will get to experience the soft, buttery texture that’s vital to the traditional Uzbek dish laghman, says Babur Akhmedov, co-owner of the new ...

Titled ‘Recipes for Broken Hearts’ the biennial will feature more than 70 Uzbek artists, along with the UK's Antony Gormley ...

Zira’s owner Azim Rahmatov immigrated from Bukhara, Uzbekistan to Los Angeles in ... along with Rahmatov family recipes for pickled vegetables, borscht, and plov. “There are hundreds of ...

The event participants highly appreciated the Uzbekistan stand, which exhibited examples of folk art. The guests were also able to get acquainted with the wide opportunities for tourism and investment ...

In terms of the food, expect a hearty blend of both Russian and Uzbek dishes, says Rakhmatullaev. On the Russian side of things, “expect a lot of caviar…stroganoff, borscht, a lot of vodka ...

“I grew up in a very ethnic household, as far as flavours and food go,” she says. “Uzbek dishes were always placed beside Afghan dishes on a big table spread. Everyone who visited our house ...