Good day everyone! 🙏 Can anyone recommend where to eat tasty food in Bukhara? And also, where can I find really good local plov?
Huge thanks in advance for any suggestions!
For plov, you can check out The Plov, Choy Palov, Chinor, Ismoil Gulrux, and Andara establishments.Below is a photo from The Plov restaurant.
For the best manti (dumplings), I highly recommend Mantikhana PMK – it’s right across from the Kolkhozny Market.
M. Ashrafiy koʻchasi, 4
https://yandex.ru/maps/org/126627724494?si=n7qka9vfegnb7tzhnde90cv4ew
We had plov at The Plov – not bad at all. Tried Chinar too, also good.
But the tastiest plov we had was at Mo. Salah. By 6 PM, locals start showing up with their own containers to get food to take home.
We did the same – took some to go, and it was really delicious!!
Also tried some local wines – couldn’t leave without buying a few bottles.
Yes, I can totally confirm the info about the plov from the last post. This spot was already recommended earlier – big thanks to the kind person who shared it!
The photo shows a portion for 82,000 soums.
There were so many locals there!!! The place was completely packed. Out of all the people, only my husband and I were tourists – everyone else was local.
Some guys were ordering a quadruple portion served on a huge wooden platter – it looked amazing.
My husband and I barely managed to finish one portion between the two of us!
The tastiest plov in Bukhara is at a little café called Good Plov.
I’ve tried plov at many restaurants in Bukhara, but I’ve never eaten anything better than at that place – anywhere.
Is that the one on Ahmad Yassavi Street, 7/1?
Honestly, I don’t know. A taxi driver took us there – we were just looking for a place to eat plov. We stumbled upon it while walking around Bukhara, went in, ate, and left.
I thought all plov in Bukhara would be that good – turns out, nope. I tried it at a bunch of other restaurants too, but none had that same flavor.
I even brought 10 portions back with me to Moscow! ))
I can give you the contact of the guy from Bukhara who helped us – he’ll tell you the exact address.
When I was there, I didn’t know about this forum, so I didn’t even bother to ask for the address.
It’s a family-run café – a father and son run it.
Really kind people.
Is this the place?
Yes, yes, that’s it!
@enalonasa I tried the plov at that place too. I liked it, but I was a bit surprised it wasn’t made with lamb – they used beef.
I asked why, and they said that traditional Bukhara plov is always made with beef because it’s hot there, and lamb is too heavy to digest in the heat.
I didn’t argue, but I did wonder if they just ran out of lamb.
Question for everyone – is it true that classic Bukhara plov is made with beef?
Yes, Bukhara plov is made with beef. They told you the truth.
Can someone explain the difference between Bukhara, Samarkand, and Tashkent plov?
From what I’ve learned:
There’s also Bukhara Jewish plov – no carrots, but they use herbs (mostly cilantro) and beef liver.
If I got anything wrong, plov experts, feel free to correct me. ))
In Samarkand and Bukhara plov, the ingredients aren’t fried separately – they just aren’t mixed together.
On the plate, they put the rice on top and the zirvak (stew) that was under the rice in the cauldron on top of that.
If you get a chance, try Fergana plov with chickpeas.
When I lived in Dushanbe, that’s the only one we ate – and the only kind we cooked at home.