Uzbek restoran

I’m giving it two stars but it really deserves 1 star for authenticity and could for some who never tired this food be a 4 star review. The place didn’t smell too nice inside, so I opted for take out. The cheburek was burnt and dry filled with tasteless ground beef. I would not recommend that to anyone at all even if you never tried it. The “fried” lagman wasn’t even a lagman, they don’t pull their own noodles (which really would be the only point of going out to eat a dish like that) but it’s missing all the ingredients and spices to make it a real lagman. Also it had broccoli? Not sure why. So anyways, the dish was ok tasting if I didn’t know what I was ordering. A solid 4, would give 5 if they didn’t forget to remove the brocolli as I asked. I hate to write a review like this, and will happily take it down as the people there seem nice, and that’s why I took the time to write it. Guys please have someone taste and review all your dishes so you can succeed. Best of luck and hopefully you make the changes you need to get the food quality and taste up.

I have just visited to this restaurant with my friend after long driving. I completely enjoyed lamb shashlik, salads and also juice. Service is excellent, atmosphere is so peacefull.

I think the other person have different test buds on food then me. As a person growing up eating such food I rated 5 star on this. It’s not the best but trust me this is great food around here amongst several cities ,so I drove 90 minutes to here.

Every dishes we ordered was perfect. Definitely a hidden gem place. Wish more people can try this place and their wonderful food.

The main processes in the preparation of pilaf: a) frying oil (putting oil in a pot and heating it until it produces white smoke); b) cooking zirvak; d) making rice. Rice is picked and cleaned and washed 3-4 times in warm or cold water. Rice is placed evenly on the surface of the zirvak and water is poured. After adding the rice, it is necessary to give a strong flame without embers and boil the surface of the pot, otherwise the pilaf will remain "alive". After the rice has completely absorbed the water, the rice is carved into a dome in the middle of the pot with a spatula, the steamer is pressed, and the steamer is covered with plaster and left to rest for 20 minutes. The most commonly prepared types of pilaf are fried (Farganacha) pilaf - sheep fat is melted, jizza is filtered, and after the fat is stained, a piece of bone removed from the meat is thrown into it. The bone is roasted until golden brown (this process adds color to the soup). The bone is removed and the finely chopped onion is thrown away. Add the meat cut into pieces and continue frying. After the onion is fried, put the carrot cut into straws into the pot, mix with a little salt. When the carrots turn brown, pour half of the water into the soup and boil. Zirvak is boiled for 20-25 minutes. For fried pilaf, 500 g of meat, 250 g of oil, 500 g of carrots, 4-5 onions, a teaspoon of cumin, cumin, and pepper are needed for 1 kg of rice; ivitma pilaf - thinly sliced ​​meat is fried in greased oil, then onions are added. Frying continues until the onion turns brown. Chopped carrots are thrown into the pot, fried for 10-15 minutes, a little salt is added, and water is poured into the pot. Before starting to prepare zirvak, rice is washed 3-4 times in salted water and cooled in hot water. For Ivitma pilaf, 150-200 g of peas are added to 1 kg of rice. Peas should be frozen at least 10 hours in advance. Pilaf has long been prepared at any wedding, feast, celebration and hospitality in Central Asia. Cooking pilaf is considered a virtue among Uzbeks, especially for men (boys).

This place is FANTASTIC! A hidden gem. We've gone back twice now. The empanada looking appetizers are delicious, same with the egg roll things.

The best halal food we’ve tried so far. Everything was delicious! And their honey cake is must try!

Great food but might be the same place as BowlMenu, which is next door.