The Secret of Uzbek bread: Fire, Patience, and Respect
In Uzbekistan, bread is more than just food. Every bread (lepyoshka) baked in a tandoor carries a story, the warmth of the fire, and the care of the baker.
Olga Gershon, CEO of Sun Group:“Salama Is an Oasis of Flavour, Music, and Architecture in the Heart of Tashkent”
On December 15, Sun Group held the technical opening of its new project, the Salama restaurant.
Modern Uzbek Cuisine at SANA Restaurant in Dubai
SANA’s concept is rooted in traditional recipes and refined presentation.
Food as an Experience: Interactive Gastronomy in Dubai
In Dubai, gastronomy is increasingly moving beyond the boundaries of the classic restaurant.
Drinks of the steppe
In this issue, we turn our attention to drinks—and not by chance. In Central Asia, water has always been more than just a means to quench thirst. Caravans altered their routes for it; it traveled with wayfarers in clay jugs and leather flasks, becoming part of the road itself—a ritual, a gesture of hospitality. One sip, and you taste the spirit of a place. Each drink here carries its own character and story. Their recipes are passed down through generations: seasonal herbs, natural ferments, and secrets of preservation. A single sip—and the place begins to speak to you in its own language.
Food Without an Accent
A fresh take on traditional cuisine at six authentic restaurants across Central Asia.
A Taste of Tradition
Traveling through Central Asia, you’ll discover dishes steeped in history, culture, and hospitality. Food writer Nazira Amanova invites you to follow the flavor map. Welcome to a culinary journey where tradition is always served warm
Le Bonnet
Cafe is nestled within the walls of a former mosque once part of Suzangaron caravanserai. Just a short walk away lies the architectural ensemble of Lyabi-Hauz and the famed trading domes. The menu masterfully blends Uzbek dishes with classic European cuisine, while the desserts are crafted in the café’s in-house patisserie. From the terrace, guests […]