Taste as a Journey
Uzbekistan is steadily strengthening its place on the global culinary map — not only as a country of vibrant flavors, but as a destination where cuisine offers a gateway into history, culture, and regional identity.
This vision lies at the heart of the international expedition “Gastronomic Map of Uzbekistan,” launched by restaurant holding AB Group in partnership with the National PR Center under the Tourism Committee of the Republic of Uzbekistan and the Gastronomy Institute of Krasnoyarsk at Siberian Federal University, Russia
From May 18 to 25, a delegation of researchers and gastronomic experts traveled through Tashkent, Fergana, Margilan, Kokand, Rishtan, Chust, and Namangan to explore the country’s regional culinary traditions, local ingredients, and family recipes shaped over generations. Far more than a traditional project, “Gastronomic Map of Uzbekistan” combines research, media, culture, tourism, and education. Its focus is the authentic Uzbekistan — experienced through its cuisine and the people who preserve its traditions.
Throughout the journey, participants studied and prepared lagman, seven varieties of plov, more than ten types of samsa, mastava, mashkichiri, and other regional dishes, turning the expedition into a living culinary laboratory. Special attention was given to the Fergana Valley’s markets and home kitchens, where gastronomy remains deeply connected to hospitality, family heritage, and community life. The expedition explored not only recipes, but also the philosophy of Uzbek dining culture and the traditions that keep these culinary practices alive.
The journey also produced extensive documentary materials, including photo and video reports, interviews with keepers of culinary traditions, and analytical research to support the promotion of Uzbek cuisine in Russia and beyond. These materials will form the basis for educational programs, public lectures, and international collaborations.
As gastronomy increasingly becomes a tool of cultural diplomacy and tourism development, Uzbek cuisine is gaining recognition as an important part of the country’s global image. “Gastronomic Map of Uzbekistan” aims to strengthen this presence and inspire new interest in discovering the regions of Uzbekistan through their flavors, traditions, and people.
More than an exploration of food, the expedition offers a new way of seeing the country — where every dish tells a story and taste becomes a journey through living heritage.
