In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldronlike pans. The air fills with aromas of ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

Check out these recipes to try all season long. Uzbek Plov is a rice pilaf and braised lamb dish that comes together in a cast-iron Dutch oven. Momsdish As winter temperatures grip the nation, cozy, ...

Plov is a hearty and meaty rice-based meal from Central Asia. The dish is widely considered the progenitor of rice pilaf and a cousin to paella. Native to present-day Uzbekistan, plov has spread ...

United by an oily dish of rice, meat and carrots but divided by questions of access to water, partially delimited state borders and title to the rich heritage of two of the Old Silk Road's most famous ...

The country’s first major international art show offers some balm for a hurting world Read more at The Business Times.

When you tell people that you’ve just come back from holiday in Uzbekistan, the overwhelming response is: Why?

Central Asian people are famous for lavish hospitality and an all-you-can eat attitude to home cooking. In the years since independence, regional cuisine — more meat than veg as a rule — has traveled ...