The Tourism Committee of the Republic of Uzbekistan

The project will unfold simultaneously in four cities — Tashkent, Sochi, Krasnaya Polyana, and Voronezh — celebrating the rich culinary traditions of Uzbekistan and its hallmark dish, plov, officially recognized by UNESCO as part of the world’s intangible cultural heritage.

For three weeks, guests at Lali restaurants will be able to discover the diverse traditions of plov preparation, embarking on a culinary journey through different regions of Uzbekistan. Brand chef Ruslan Italmazov and his team have prepared seven authentic variations:

●Chaykhana-style plov with lamb and barberries, cooked in tail fat. Served with roasted garlic, pickled mountain onions, and gurob — a fermented juice made from unripe grapes.

●Fergana-style plov with beef, red rice, and kavartak. Served with spicy broth, suzma assortment, and green radish.

●Osh Sofi with beef, accompanied by kazy (horse meat sausage) and Uzbek tomatoes.

●Kabuli plov with beef, chickpeas, and raisins. Served with Shakarob salad.

●Andijan-style plov with lamb, paired with Achik-chuchuk salad made from green barrel-fermented tomatoes.

●Samarkand-style homemade plov with beef and quince, served with ayran and pickled hot peppers.

●"Uch Kuduk" plov with beef, lamb, and pomegranate seeds. Complemented by homemade pickled cucumbers in tomato juice.

The Plov Festival will run through November 9, 2025, at all Lali restaurants.