The kitchen was at the heart of discussions at Gastro Forum Tashkent 2025, where chefs, restaurateurs and suppliers from across Central Asia met to talk about food as a business, a skill and a part 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 cauldronlike pans. The air fills with aromas of ...

If you’re interested in Central Asian food, Uzbekistan is a must-visit destination. Among this nation’s historic towns and sweeping deserts sits a dish called plov. Deeply rooted in the area’s history ...

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 cauldron-like pans. The air fills with aromas ...

The Uzbek and Central Asian Cooking blog posts a simple recipe for plov, Uzbekistan's national dish. Global Voices stands out as one of the earliest and strongest examples of how media committed to ...

At Gastro Forum 2025 in Tashkent, local and international chefs discussed service, training, and the digital tools shaping Central Asia’s growing restaurant industry. The kitchen was at the heart of ...