Most amazing place in Central Asia

Why Uzbekistan?

A modern-day country with roots that go back to Alexander the Great, Genghis Khan and the fabled “Silk Road”. During your visit you will visit the ancient cities of Samarkand, Bukhara and Khiva – walking the lanes and narrow streets traversed by caravans and their laden camels back in the 14th century. Carrying exotic spices, carpets and other merchandise between Europe and China – that are still sold in the bazaars you will shop in. Uzbek cooking and wide-ranging cuisine is famous for its blend of tastes and use of natural ingredients drawing on the extensive variety of fruits and vegetables that are grown locally. While predominantly a Muslim country, Uzbekistan is host to all religions with churches, mosques and synagogues. Mathematics and medicine have historical foundations in Uzbekistan dating back to studies in the 15th century. A modern-day county with no illiteracy and government provided healthcare and education for all. You will visit and explore enchanting cities that were centers of trade long before Columbus discovered America. Our tour guides will take you to see craftsmen at work making ceramics and wood carvings that you will want to bring home.

Chief Seattle

National Cuisine

Crispy breads, plov, dried fruits and a thousand and one other unique dishes of Uzbekistan


Main trait of the inhabitants of Uzbekistan


Which consist of incredible architectural structures and their hidden secrets

Great history

Two-thousands-year history containing hundreds of events that influenced world culture

National Cuisine

Uzbek cuisine shares the culinary traditions of Turkic peoples across Central Asia. There is a great deal of grain farming in Uzbekistan so breads and noodles are of importance and Uzbek cuisine has been characterized as "noodle-rich" one. Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes.

Uzbekistan's signature dish is palov (plov or osh or "pilaf") which is a main course typically made with rice, pmeat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries or fruits may be added for variation. Although it is often cooked at home for family and guests by the head of the household or the housewife. Palov is cooked on special occasions by the oshpaz or the osh master chef who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests typically as part of an ongoing wedding celebration.


Other notable national dishes include: shurpa (shurva or shorva) which is a soup cooked of large pieces of fatty meat (usually mutton) and fresh vegetables; norin and lagman, which is noodle-based dishes that may be served as a soup or a main course; manti (also called qasqoni), chuchvara and somsa, stuffed pockets of dough served as an appetizer or a main course; dimlama (a meat and vegetable stew) and various kebabs, usually served as a main course.


Green tea is the national hot beverage taken throughout the day; teahouses (chaikhanas) are of cultural importance. The more usual black tea is preferred in Tashkent. Both are typically taken without milk or sugar. Tea always accompanies a meal, but it is also a drink of hospitality, automatically offered green or black to every guest. Ayran, a chilled yogurt drink, is popular in the summer.


The consumption of alcohol is less widespread than it is in the west countries. Uzbekistan has 14 wineries, the oldest and most famous one is the Khovrenko Winery in Samarkand (est. 1927). The Samarkand Winery produces a range of dessert wines from local grape varieties: Gulyakandoz, Shirin, Aleatiko, and Kabernet likernoe (literally Cabernet dessert wine in Russian).Uzbek wines have received international awards and are exported to Russia and other countries in Central Asia.


The choice of desserts in Uzbek cuisines is not that much. A typical festive meal ends with fruit or a compote of fresh or dried fruit and followed by nuts and halvah with green tea.


Hospitality is the inherent quality of the Uzbek people. A good guest reception with Uzbeks is more valuable than any wealth. Hosts meet the guests at the gate of the house and greet them. Men are greeted by shaking the hands and women are greeted by putting a hand to one’s heart. People enquire about health and state of affairs during the hands shaking. Then guests are invited to the house and the owner of the house himself sits with everybody at the table. Any meal begins and ends with tea drinking. Sweets, pastries, dried fruits and nuts are served on the table first; snacks are served next, and main course as pilaf or another festive dish comes only at the end. The owner offers tea for guests. The traditional aspect of Uzbek hospitality is a small amount of tea poured in the cup - the more honored the guest is, the less drink is in his cup.


Sights of Uzbekistan are rich architectural heritage which are almost untouched by time and which have a great history.

The first thing that comes to ones's mind when talking about the remarkable features of Uzbekistan are madrassas and minarets with its unique patterns, beautiful squares and magnificent mausoleums.

Great history

One of the features of Uzbekistan is its great history. It is incredibly interesting and exciting. This is evidenced by many cities, such as Bukhara, Samarkand, Khiva, which left a bright and indelible mark on the development of civilization and the culture of the East. They have been ravaged and destroyed more than once, but they were again erected and delighted with their unsurpassed beauty.

The history of Uzbekistan is the history of great nations and states, it is the history of the Great Silk Road, the history of great scientists and their discoveries.

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