Famous Forbes recommends visiting Uzbekistan

According to the information source utro.uz, Forbes published an article that talked about the features of Uzbek national cuisine.   "Uzbekistan is the country with the sonorous names of cities and thousands of years of history of Samarkand, Khiva and Bukhara. Cities are striking with their antiquity: from the Middle Ages have been preserved not only individual buildings, but entire streets and neighborhoods, which are still inhabited.In addition to the monuments, it is recommended to go to Uzbekistan for local cuisine and its superior and the most famous dish - palov. The country has more than a hundred of its variations, including the most basic varieties that the Uzbek are able to identify the taste with his closed eyes – The palov of Samarkand, Ferghana, Tashkent, Kashkadarya, Bukhara and Khorezm. In Uzbekistan it is called "osh", which simply means "food." Palov is prepared in fantastic quantities: on the streets of Uzbekistan there are huge boilers, with a capacity of three or four kilograms to a few tens of hundredweight.People can have a look at them at the starting point of any gastronomic tour along Uzbekistan and in Tashkent and the best place for it is «The center of Palov», which is located near the capital tower. Here in the halls local people go to lunch – from teenagers to pensioners and from ordinary workers to businessmen. The palov is cooked outdoors in huge cauldrons there – it is a spectacle worth visiting this place and the taste of dish will not leave anyone indifferent. It is interesting that Uzbeks eat palov only in the first half of the day – in the evening it is difficult to find a good portion of palov.Tashkent has separate areas for shashlik and somsa: for the first one it is recommended to go to Chimbay, for the second to the Chigatay, here the bread "yopkan non" and somsa are sold, which are impossible to find in other regions of the city.      The next point on the country map where cultural experiences can be combined with gastronomic ones is Samarkand. Here it is worth visiting Siab bazaar where you can buy fruits, vegetables, nuts, spices, pickles, as well as local sweets, sweet peanuts, parvarda - caramel in flour, kazinaki and more.After Samarkand one can visit Bukhara, one of the oldest cities of the region: its age is greater than two and a half thousand years. The attraction area of the city includes the ancient fortress of Arc, madrassas Chor-Minor with unusual architecture, which include four minarets located close to each other at the corners of the building, as well as the palace Sitorai Khosa, which belonged to the last emir of Bukhara. While you are in the city you should definitely try the gentlest lamb cooked in the tandoor.Finally, the last point of the Uzbek gastronomic voyage will be the city of Khiva. Little more than 500 kilometers separate it from Bukhara, but the road will take considerably more time than you might think: the car has to go almost through the wilderness. It is worth trying noodles called shivit oshi, which is prepared by the infusion of fennel, Shurpa (fat and rich soup with meat), as well as manta - in appearance it is like a large dish of dumplings, and the main difference between them is that the manta are steamed."