WASHINGTON – His kettle is 44 inches wide and can hold about a barrel of water. Every morning at 8, Mansur Makhmudov begins chopping up mounds of Uzbekistan’s bright yellow carrots along with onion ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

The Golden Road to Samarqand posts two “official” recipes for Kyrgyz plov, a rice dish with onions, meat, and carrots. Global Voices stands out as one of the earliest and strongest examples of how ...

Add articles to your saved list and come back to them anytime. When your country is known as one of the most important points on the Silk Road, and when a city of yours is a natural halfway mark ...

Samarkand sits in Uzbekistan along the ancient Silk Road, where travelers and merchants once hawked their wares from China to the Mediterranean Sea. Food and travel writer Caroline Eden uses the ...

In his chapter headed Chicken Winners, Boston cookbook author Christopher Kimball offers this one-pot meal from his new book Cook What You Have (Little, Brown/Hachette, $44), one of his Milk Street ...

Central Asian people are famous for lavish hospitality and an all-you-can eat attitude to home cooking. In the years since independence, regional cuisine — more meat than veg as a rule — has traveled ...

People wait in a long line for Uzbek plov in the Central Asian Plov Center, an opera house-like restaurant, in Tashkent. Cuisine is an accessible path to learn about a country. And Uzbekistan's ...

From Subodh Gupta’s bartans to Shakuntala Kulkarni’s tandoor work, Indian artists forge cross-border collaborations at landmark art show Plov is everywhere in Uzbekistan. A medley of rice, carrots, ...

I had the good fortune to travel to Boulder, Colorado, recently. It is a beautiful place with an interesting food scene. The Boulder Dushanabe Teahouse, an iconic building and restaurant, can be found ...