Uzbekistan-floating tour
Uzbekistan is a smooth tour.
If you have not tried Uzbek pilaf in Uzbekistan, you have lived your life in vain, and if you have tried only one type of 10-15 varieties of this masterpiece, then you do not know everything about food.
Those pilafs that you ate outside of Uzbekistan - even if they were prepared by an Uzbek chef, do not count. Pilaf should be eaten in its homeland, sitting above a murmuring stream under the shade of apricots or quince, and set off the taste of this masterpiece with the contrasting fragrance of the best fruits in the world. You need to drink all this splendor with black or green tea brewed in compliance with all local traditions and poured into bowls no more than half - so that it does not have time to cool down and the hospitable hosts will carefully monitor - is it time to pour the guest the next two or three sips of this fragrant drink brewed in spring water. At the same time, the minarets and domes of ancient monuments should please the eyes of the one who eats, and the ear should be delighted by the chirping of a quail in a cage and a wise conversation. Only then do you feel the slow rustle of passing time and the unhurried pace of human life moving from naivety to wisdom.
And how many types of pilaf will you try - Tashkent, wedding pilaf with raisins, Samarkand, where carrots are prepared in a special way and served separately, pilaf with quails, Bukhara - the recipe of which remained from the Emir of Bukhara, pilaf in which quince is placed at the end of cooking and languishing for a couple fills the whole garden with a wonderful smell and, I don’t want to reveal all the secrets, three more times three different pilafs.
And what wines will accompany your dinner - from Uzbek grapes, which have won prizes at international competitions more than once, and sweet wines, according to connoisseurs, will give odds to many French and German wines. But not every travel agency is able to approach a smooth tour subtly enough.