Cooking class experience — learning Naryn properly

I took a cooking class specifically to learn how to make Naryn correctly. The instructor explained why lamb tail fat kurdyuk is used the way it is — something I'd never understood from just eating it. The subtly sweet from carrots result when you make it yourself is different.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. We learned how a Samarkand chaikhana teahouse shapes the way this dish is eaten. The class ended with the meal and a glass of non flatbread alongside. I've made it three times since and each time it improves. Highly recommend the cooking class approach.