The Tourism Committee of the Republic of Uzbekistan

The first day of the festival took place at the mausoleum complex of Sulton Hovand Beka – Ashratxona. At this stage, skilled chefs from various regions of Uzbekistan prepared signature plov dishes, each weighing 5 kilograms, representing the unique culinary styles of their respective areas. The dishes were judged based on taste, preparation techniques, and presentation. This created a favorable environment for professional exchange among chefs.

On the second day, the festivities continued on Alisher Navoi Street. More than 20 international chefs took part, presenting their national dishes. Local culinary masters also contributed to the festival by offering traditional delicacies. All districts of the Samarkand region actively participated, treating guests to dishes characteristic of their territories. In this way, the region’s rich gastronomic heritage was once again showcased at a high level.

A variety of cultural events were held as part of the festival — live music, dancing, and theatrical performances. A particular highlight was a record-setting 30-meter shashlik (kebab), which was prepared and served to both residents and visitors. This large-scale culinary achievement attracted great interest from attendees.

In addition, 7 tons of plov were prepared at the “Eternal City” tourist complex within the “Silk Road Samarkand” international center, with the participation of 50 local and 5 foreign chefs — one of the festival’s most memorable highlights.

The “Samarkand Plov” festival plays an important role not only in popularizing national dishes but also in strengthening friendly ties between nations.