Uzbekistan

If you've ever been fascinated by the tales of "A Thousand and One Nights," here you go. What attracted us in fairy tales – the hot aroma of bright life – we can taste in the heart of the cold capital, in the restaurant “Uzbekistan”. Here reigns a mysterious and festive atmosphere of the palace of the almighty Eastern Sultan, you can feel the taste of wealth and luxury. It seems that the mystery of the East can be understood. After all, the national cuisine is a very good guide along uncharted paths. Strictly speaking, the restaurant "Uzbekistan" was opened in 1951, its authenticity is evidenced by the fact that it happened according to the decision of the Ministry of Trade of the Uzbek SSR, if anyone still remembers such instances. And in 1997, the restaurant premises were completely restored by new owners, who specially invited craftsmen from Tashkent, who created this kind of encyclopedia of oriental decor. Torch at the entrance - mandatory elements of the design of the eastern palace and keepers of the home hearth, couches and pooficas, mosaics, carved ornaments, mahogany floors, Syrian carpets, woven from silk and wool threads, handmade carved furniture, the remaining from the former "Uzbekistan" ornament on the ceiling, oriental silks and soft sofas - a fabulous interior seems to have descended from the pages of beautiful books in gold bindings. In the main restaurant book, miracles are also culinary. Uzbek, Arab, Chinese, Azerbaijani. Hardly only here you can try a real Central Asian specialty - Kazy. And also Uzbek mashhurda soup. And who can give up Baye soup with stuffed quail? There are 11 kinds of soups in the Uzbek menu of the restaurant, that’s for sure – oriental hospitality knows no borders! For the bravest - on the hot - barbecue from light bulbs. What? Ask the waiter! In the Arabic section, the most important dish is a collection of dishes, that is, an assortment of dishes, in short - "Arabic Ointment". These are ten types of salads, crispy cakes and hot cakes with cheese and meat, chicken wings with garlic sauce, a mosaic of Arabian kebabs and an assortment of oriental sweets. Think for three. In general, it is better to go with company. There is also a Chinese menu, from which you should definitely try Man-Go-Ya, which means duck breast with mango in Chinese honey sauce, Xia-Lou-I-Tsi-Tan, which is a soup of shark fins and crabs, as well as hot dishes of Xien-Sia-Hyo-Feng and Si-Chin-Nu-Lou, as well as Pa-Tsi-Ka dessert. The main thing with all this is not to forget about the Azerbaijani menu - with Dusbara, Buglam, Basturma, Kutabs and an invariable salad of Baku tomatoes. However, no matter how the Arab hommus and tabula with mint from wheat cereals and tomatoes, the duck in Beijing, hingali in Azerbaijani and Uzbek pilaf, finally, are left behind! To do this, you need to go to “Uzbekistan” often, because the local menu, among other things, has the ability to replenish. It is absolutely impossible to miss a summer Friday lamb pre-marinated in cognac, wrapped in foil and roasted on a spit for several hours. In the evening, under the sounds of fanfare, the chefs solemnly remove the lamb from the spit and carry along the veranda, offering everyone to taste tender, juicy, fragrant meat.