Uzbek cuisine is one of the most colorful and palatable ones of the Orient. Some recipes go back to several hundred years old traditions and require strictly observed rituals. Obi-non, for example, the typical Uzbek bread, is traditionally serve to welcome guests. The most popular Uzbek dish is “Plov”, lamb or mutton with rice, the recipe of which slightly varies from region to region. Its most typical ingridients are raisins, peas and quince. Among other traditional Uzbek dishes are: “Manti” and “Somsa” (pastry filled with different meat, herbs and vegetables) and “Shashlik” (savory lamb barbecue).

The seasons, specifically winter and summer, greatly influence the composition of the basic menu. In the summer, fruits, vegetables and nuts are ubiquitous. Fruits grow in abundance in Uzbekistan - grapes, melons, watermelons, apricots, pears, apples, cherries, pomegranates, lemons, persimmons, quinces and figs. Vegetables are no less plentiful, including some lesser known species such as green radishes, yellow carrots, dozen of pumpkin and squash varieties, in addition to the usual eggplants, peppers, turnips, cucumbers and luscious tomatoes. In general, mutton is the preferred source of protein in the Uzbek diet. Fatty-failed sheep are prized not only for their meat and fat as a source of cooking oil, but for their wool as well. Beef and horsemeat are also consumed in substantial quantities. Camel and goat meat are less common. Uzbek dishes are not notably hot and fiery, though certainly flavorful. Some of their principle spices are black cumin, red and black peppers, barberries, coriander, and sesame seeds. The more common herbs are cilantro (fresh coriander), dill, parsley, celeriac, and basil. Other seasonings include wine vinegar, liberally applied to salads and marinades, and fermented milk products.

Drinks
Local mineral water contains a higher level of minerals than western spring or bottled water and the taste can be rather "salty" (these mineral waters are considered healthier than European spring or mineral waters).

Imported spirits and wines are available, however in some places the provenance of some spirits and wines is questionable and the prices inflated. Accordingly, you are recommended to purchase you favourite alcohol duty free prior to arrival. Central Asia has a reputation for the richness and delicacy of their fermented dairy products. The most predominant - katyk, or yogurt made from sour milk, and suzma, strained clotted milk similar to cottage cheese, are eaten plain, in salads, or added to soups and main products, resulting in a unique and delicious flavor.

Choyhona
The "choyhona" (teahouse) is a cornerstone of traditional Uzbek society. Always shaded, preferably situated near a cool stream, the choyhona is a gathering place for social interaction and fraternity. Robed Uzbek men congregate around low tables centered on beds adorned with ancient carpets, enjoying delicious palov, kebab and endless cups of green tea. Plov is the staple food for everyday and celebrations too. It consists of chunks of fried mutton or beef with onions, thinly shredded yellow or red carrot and rice cooked in a large iron pot. Shashlyk, known also as kebabs, is skewered chunks of mutton or beef barbecued over charcoal served with sliced raw onions and non (rounds of unleavened bread) Samsa (meat pies) is a pastry pie stuffed with meat and onion or pumpkin, potato, cabbage, mushrooms or nuts backed in tandyr. Tandyr is a traditional cylindrical clay oven, heated with coal or firewood. Skill is needed when placing the raw samsas or non on the inside wall of the oven. Manty are large dumplings stuffed with finely chopped meat or pumpkin, seasoned with various spices and a large amount of onion, and then steamed in a special pot. Shurpa is a meat and vegetable soup. Lagman is a thick noodle soup with thinly sliced fried meat and vegetables.