Signature
Plov (Osh) $9
Slow-cooked lamb, carrots, chickpeas and rice in a kazan, topped with quail egg.
Plov simmered for hours, samsa from a real tandoor and noodles pulled by hand. Family recipes from Samarkand, Bukhara and Fergana, served warm.
See the menuBook a tableTen classics from our kitchen. Everything is cooked fresh every morning, once the bread is out of the tandoor.
Slow-cooked lamb, carrots, chickpeas and rice in a kazan, topped with quail egg.
Flaky oven-baked pastry stuffed with spiced lamb and onion, sealed in a tandoor.
Hand-pulled noodles in a rich beef and pepper broth with fresh herbs.
Steamed dumplings with hand-cut lamb and pumpkin, served with sour cream.
Charcoal-grilled skewers marinated overnight, with sumac onions and lepyoshka.
Fragrant lamb soup with potatoes, bell peppers and dill. Warm and hearty.
Layered stew of meat and seasonal vegetables simmered in its own steam.
Thin dough ribbons with sliced boiled meat, onion and black pepper.
Tiny dumplings floating in a clear broth with vinegar and cilantro.
Round Samarkand bread, baked on the wall of a clay tandoor, sesame-crusted.
Our oshpaz (plov master) starts at five every morning. Lamb is browned in cotton oil, carrots are cut by hand into long straws, and the rice goes in last, steamed under a lid until every grain is separate and golden.