Holiday memory — Lagman that transported me back

I first ate Lagman on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the deeply savoury from lamb fat quality I remembered. yellow carrots was handled correctly — something most restaurants here get slightly wrong.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. It was the a Tashkent restaurant memory that I was really chasing and this recreated it. black tea with sugar was offered and brought the whole experience together. Some dishes are attached to a time and place. This one finally restored that attachment.