Dishes come and go, sometimes available and sometimes not, depending on the day. While waiting on our manti, plov ... re told is a Tajik and Kyrgyz style. Every grain of rice comes blissfully ...

At the city’s Plov Centre, chefs prepare the national rice dish in vast cauldrons, serving thousands each day. Beyond the capital, in Parkent, spring brings a local take on samsa, filled with ...