If you want more information about Plov and the various other culinary delights from Uzbekistan then read on. This is a little piece I wrote for Bristol's student newspaper, Epigram, as a foreign correspondent. Hopefully it will be appearing in the paper soon!
In Britain, Uzbekistan is seldom mentioned. It is quite
possible that you have never heard of it before. I know it as one of those
random “stan” countries in central Asia that win Olympic medals in the boxing
and wrestling, but very little else. Until now. Here in Tomsk, Siberia, there
are many migrants from those “random stans”. These former Soviet states have scattered
their people, culture and cuisine throughout Russia, but Tomsk in particular
seems to be teeming with Armenians, Tajiks, and Uzbeks, all very friendly and
welcoming, encouraging me to taste the best that their cuisine has to
offer.
Food is a fascinating topic. There is a base layer of
ingredients used all over the world, but over time, people have experimented in
different ways to create their own style of food. Uzbekistan’s finest dish has
to be the incomparable Plov. Despite the English translation of Pilaf, I prefer
the monosyllabic, aggressive grunt that Plov invites of the speaker. The dish
comprises rice, spices, onions and carrots all slow-cooked in vast quantities
of oil to superb effect. My first experience with Plov was a magnificently
joyous occasion, as waves of various flavours inundated my taste buds. It was
so sensational that I barely registered the lack of meat. Even so, the Uzbeks
found a simple and foolproof way to add meat, by simply placing a lump of
mutton or beef at the rice mountain’s summit, alongside a full bulb of garlic.
This is no nonsense food at its best.
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| The Menu in my favourite Uzbek restaurant |
Despite a vast selection of soups and stews to choose from,
my second Uzbek culinary love is simply bread. They make fantastic bread. In
the supermarket, the Uzbek bread sits proudly, resplendent in red and silver
packaging, alongside various other dough-based goods. Non, presumably related
to the Indian Naan, is a versatile foodstuff. I have particularly enjoying
walking down the street, munching on my Uzbek bread, feeling fantastic. The
fact that this bread can be enjoyed without any form of spread is a true
testament to its prowess. There is an added, ‘je ne sais quoi’ quality to this
loaf of baking genius that renders butter or marmite quite unnecessary. And the
fact that it costs a mere 8 pence is just music to my ears.
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| Delicious breads and pie-type things |
We may know very little about Uzbekistan, but it has a
plethora of food just crying out to be sampled. If you ever get a chance, do
give it a try because it’s an experience you won’t forget.
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