Blog
Useful articles about trips, tips and service updates
Bukhara in 2–3 Days: The Old Town and Suburban Palaces
How to spread the monuments over the days, when to visit Sitorai Mokhi-Khosa, Naqshbandi and Chor-Bakr, and where to spend evenings in the city of a thousand domes.
Bukhara in One Day: What to See Between Trains
A compact route through the old town for those who arrive on a morning train and leave in the evening. What to see, how much time to allow and how to get in from the station.
Samarkand in 2–3 Days: An Unhurried Itinerary
An extended plan with Afrasiab, the Ulugh Beg Observatory, Konigil and a trip to the outskirts, plus where to dine in the evenings and how to pace yourself.
Samarkand in One Day: A Route Through the Main Monuments
A step-by-step one-day plan with timings: the Registan in the morning, Gur-Emir, Bibi-Khanym and Siab, Shah-i-Zinda at sunset and the evening Registan.
Fried Fish by the River: Where to Eat Carp and Silver Carp
Roadside fish spots by the Syr Darya and reservoirs: how to pick fresh fish, what to order with it and how to avoid getting sick on the way.
Bread in Uzbek Culture: Flatbread Types by Region
Obi non, patir, shirmoy non and other flatbreads: how to tell regional breads apart, how they differ and where to taste them on a trip.
Kokand Halva and the Sweet Traditions of the Valley
Why Kokand is considered a city of sweets, how halva is made and where to buy it on the spot. Plus what to see in town and how to combine the trip with the valley.
How Much Does Eating Cost in Uzbekistan: Cafe and Bazaar Prices
Price guidelines for the capital and regions: lunch at a local eatery, dinner at a restaurant, fruit and bread at the market. How to budget for food on a trip.
Fermented Dairy Cuisine: Chalop, Ayran, Suzma and Qurt
What saves you from the heat: cold chalop and ayran, thick suzma and salty qurt balls. How Uzbek cuisine uses qatiq and how these products differ.
Kazy and Khasip: The Sausages of Uzbek Cuisine
Kazy horse sausage, khasip made from offal and rice, and how both are traditionally served with plov and on the festive table. What they are and whether to try them.
Achichuk, Shakarob and Other Salads Served with Plov
The light side dishes that always come with plov and shashlik in Uzbekistan: what they are made of, why they are so simple and how to make them at home in ten minutes.
Uzbek Spices: Cumin, Barberry and Red Pepper Explained
The spices plov and shashlik cannot do without, how mountain cumin differs from the ordinary kind, how to choose spices at the bazaar and how much to take home.