Restaurants cuisine du monde Kokand

We come here to taste pieces of sheep that are rarely found in more touristic places. To do this, you have to have a strong stomach early in the morning: head cheese, giblets, legs, mutton fat... you choose your piece at the entrance at the vendors. The later we arrive, the less choice there is obviously. The less adventurous among you will enjoy a chickpea soup. Under magnificent awnings, the men find themselves in the coolness and it is for us the occasion to live an authentic moment.

At the entrance of the city, before joining the circular road that delimits the center, the tchaikhana Kokand is an institution and it is usually where all taxi drivers stop for lunch. It has been around for a long time and is particularly famous for its plov. As it has to be booked in advance, it is best to come early enough, before you starve to death, and then spend the 45 minutes necessary for preparation in the pleasant garden at the back. It's cool and green and it's a good way to work up an appetite

Here is a typical example of the wedding halls and restaurants that have sprung up all over the new town, and more widely in the valley. Uzbek and Russian specialties are served in the huge, charmless hall, which is just designed to accommodate hundreds of guests and an orchestra during the celebrations. The terrace is slightly set back from the street and is almost pleasant in hot weather. The food that is served is quite good and it is an opportunity to see the new face of reconstruction up close.