Bukhara's cuisine developed at the crossroads of trade routes, so local dishes carry a blend of flavors from across Central Asia. Plov is the backbone of the table, and Bukhara has its own version with eggs and chickpeas added. Alongside it there is always hot non bread baked in a tandoor, and a light shurpa soup with lamb and vegetables. Manti dumplings are steamed, and flaky samsa pastries are sold on nearly every corner of the old town. Tea culture holds a special place too: green tea is served before and after meals, not just as a drink. This variety lets you sample several regional culinary traditions in just a couple of days.
