Why Naryn deserves more attention

Naryn rarely gets the international recognition it deserves. The deeply savoury from lamb fat complexity is genuine, not simple, and the technique involved in using Devzira rice correctly takes real skill.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I encountered it first in a Tashkent restaurant and that context helped me understand it properly. Sarbast lager is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Naryn is the dish to start with.