From October 20 to November 9, the Uzbek restaurant Lali created by Novikov Group & Family Garden, is holding a special event - the Plov Festival.

Text by Iroda Rahimovna

Photos by Sherzod Sagdullaev

The celebration takes place at the same time in four cities - Sochi, Krasnaya Polyana, Voronezh, and Tashkent - and honors Uzbekistan’s most famous dish, plov, which is part of UNESCO’s Intangible Cultural Heritage.

“Plov is more than food. It is a symbol of generosity and unity. With this festival, we want to thank Uzbekistan for its inspiration and hospitality”

— says Yervand Galstyan, founder of Family Garden

Tashkent: An Evening of Flavor and Culture

The festival in Tashkent started at 6:00 p.m. in a warm and elegant atmosphere. The main dish of the night was Chaykhana-style plov with lamb and barberries, cooked in tail fat and served with roasted garlic, pickled onions, and gurob (fermented green grape juice ).

The table was full of delicious appetizers: vegetable platters, crispy eggplants, Tashkent salad with radish, Choponcha, Simugur, veal salad, and chakki made with Bukhara-style yogurt. Guests also enjoyed liver jiz with hummus, and three types of chakki - classic, mint, and paprika.

Seven Flavors of Uzbekistan

Brand chef Ruslan Italmazov created seven traditional kinds of plov, each from a different region of Uzbekistan.

There was Fergana plov with red rice and kavartak, Samarkand plov with quince and ayran, and Andijan plov with lamb and spicy salad.

One of the highlights was “Uch Kuduk” plov, made with beef, lamb, and pomegranate seeds - a perfect symbol of the rich and colorful taste of the East.

Every version showed the unique style of its region: Fergana’s soft rice, Andijan’s strong spices, and Samarkand’s artistic presentation. Each plate was not only food, but a small story of Uzbekistan’s history and heart.

A Taste of Togetherness

The dinner ended with fresh baked goods - Olot somsa, cheburek, and Bodomi somsa - and light desserts of pear, quince, peach, cherry, pomegranate, and blueberry kissel.

Each dish created a sense of comfort, warmth, and joy - the true spirit of Uzbek hospitality.