On October 20, a gastronomic event dedicated to the national cuisine of Uzbekistan - the "Plov Festival" - began at the famous "Lali" restaurant in Tashkent. The festival, organized by Novikov Group and the Family Garden Union, is taking place simultaneously in Tashkent, Sochi, Krasnaya Polyana, and Voronezh.
The main goal of the event is to promote the culinary traditions of Uzbekistan, especially to popularize pilaf, which is included in the UNESCO Intangible Cultural Heritage List.
Brand chef Ruslan Italmazov and his team offer festival guests 7 original traditional types of pilaf. Among them are:
Teahouse pilaf - served with lamb and barberry in tail fat, with gurob.
Fergana pilaf - with red rice, liverwurst, spicy soup, and green radish.
Kabul Plov - with raisins and chickpeas, accompanied by "shakarob."
Samarkand homemade pilaf is served with quince and beef, with ayran.
And so on.
The festival will continue in all "Lali" restaurants until November 9, 2025. Guests will have the opportunity to get acquainted with the taste of pilaf, which is characteristic of different regions of Uzbekistan, and to look at our national dishes in a new light.
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