Tourism Committee of the Republic of Uzbekistan

The project aims to promote the tourism potential of Uzbekistan’s regions, popularize the national cuisine on the international stage, and develop gastronomic tourism as one of the most promising sectors of the industry.

As part of the expedition, a delegation of researchers, gastronomic experts, and media representatives visited Tashkent, Fergana, Margilan, Kokand, Rishtan, Chust, and Namangan, where they explored regional culinary traditions, local products, and family recipes.

The focus of the project was the authentic spirit of Uzbekistan expressed through its cuisine. During the expedition, experts studied and personally prepared lagman, seven varieties of plov, more than ten types of samsa, mastava, mashkichiri, and other traditional dishes.

Special attention was given to the Fergana Valley, its local markets, and culinary traditions passed down from generation to generation.

As a result of the project, photo and video materials, documentary reports, interviews, and analytical studies were produced. These materials will be used to further promote Uzbek cuisine and Uzbekistan’s tourism potential in the Russian market.

Today, gastronomic tourism is becoming one of the key factors in enhancing a country’s international appeal. The implementation of such projects contributes to positioning Uzbekistan as a destination where travelers can discover not only its historical and cultural heritage, but also its rich national cuisine, which is an integral part of the traditions and way of life of our people.