The Fergana Valley is renowned for its exquisite cuisine, a product of its fertile lands and time-honored culinary traditions passed down through generations. This CTN-recommended itinerary is a must for food enthusiasts, offering unique dishes, immersive culinary experiences, and vibrant local markets that define the gastronomic landscape of the region. Each area within the valley has its own distinct take on the beloved national dish—plov.
Note: If you are vegetarian, vegan, or have any food allergies, please inform your tour operator or guide in advance.
For a seamless journey, consider booking with a CTN-affiliated tour operator or guide. They can craft a personalized itinerary, arrange visits to artisans, organize transport and accommodation, and provide a range of additional services. At the very least, hiring a private driver is highly recommended, as public transportation and taxis may not always provide convenient access to all destinations.
The itinerary can be adjusted in terms of duration, number of market stops, and restaurant visits to align with your interests, needs, and schedule.
Note: Visits to artisans and their workshops require prior booking.
Getting There: We recommend taking the train from Tashkent to Margilan (approximately 4.5 hours).
Accommodation: Stay at Ikat House, a CTN member’s guesthouse in Margilan.
Discover and indulge in the culinary delights of the Fergana region through these exceptional experiences:
Fergana Plov Cooking Masterclass: Shop for ingredients at the central farmers’ market and learn to prepare plov with an Uzbek family or at a local chaikhana (chakshanna).
Kokand Halva: A traditional dessert made following an ancient recipe that has remained unchanged for centuries.
Winery Tour: The only winery in the Fergana Valley, located in the city of Fergana, offers a guided tour and wine tasting experience. Conclude with a hearty dinner at a local restaurant.
Mehriyo Agro-Ecotourism Center: A hub for cultivating, processing, and selling medicinal herbs.
Honey Tour: Discover the art of beekeeping and sample 40 different types of honey, while learning about its significance in Eastern medicine and its healing properties.
Pomegranate Plantations: Gain insight into this vitamin-rich fruit, a national symbol of the region.
Andarkhan (Winter Season): Learn about the traditional method of preserving melons over the winter in special storage areas where they are tied with twine and suspended from the ceiling.
Kumtepa Bazaar (Sundays and Thursdays): Immerse yourself in the vibrant atmosphere of this traditional market near Margilan, brimming with fresh fruits, spices, vegetables, and handwoven textiles.
Transport: Travel by train or taxi to Andijan and stay for 1–2 nights.
Accommodation: Stay at Uzbechka Hotel, a CTN-affiliated lodging.
Continue your culinary exploration in Andijan with these experiences:
Old Town Bazaar & Artisan Alley, Andijan: Stroll through the bustling market, where friendly vendors showcase an array of fresh fruits and vegetables. Wander down Artisan Alley to discover handmade homeware and blacksmith workshops.
Andijan Plov: This regional variation of plov is made with Devzira rice, known for its distinctive red hue and rich flavor. Try it at a local chakshanna in the park or at a dedicated plov center.
Giant Somsa in Markhamat: Markhamat is famous for its massive somsas (stuffed with beef or lamb), baked in a tandoor oven and filled with broth, meat, onions, and spices. Pair this with a visit to the nearby Mingtepa archaeological site, dating back to the 6th century BCE.
Agrotourism: Andijan is renowned for its abundant fruit orchards, including grapes, apricots, pomegranates, and melons. Visit a local farm to learn about cultivation and enjoy fresh produce.
Transport: Travel by train or taxi to Namangan and stay for 1–2 nights.
Accommodation: Stay at Atlas Hostel (a CTN member) in Namangan or Chevrolet Hotel in Chust.
Immerse yourself in Namangan’s culinary traditions by exploring the following highlights:
Chorsu Bazaar, Namangan: Experience the lively energy of Namangan’s central fresh market, where vendors sell an array of breads, fruits, vegetables, and more.
Chust Plov: Chust is famous for its plov and handcrafted knives. Enjoy a plate of this regional specialty at Chaxanna Café in the central park, followed by a visit to the Chust Bazaar, known for its impressive selection of traditional knives.
Shirmov Non: A local corn-based bread, baked in specialized bakeries.
Shakhand Halva (November–March): Witness the traditional preparation of this local halva alongside a master chef.
Agrotourism: Each part of Namangan specializes in different fruits, from cherries and apples to pomegranates. Learn what makes these fruits exceptionally sweet and flavorful.
