Pairing Naryn correctly — a note on black tea with sugar

Most people overlook how much the right drink changes Naryn. I ordered it with black tea with sugar and the warming and hearty elements of the dish sharpened considerably against the pairing. lamb tail fat kurdyuk in particular became more prominent in a good way.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. The a Tashkent restaurant is where you learn these pairings — they evolved together. If you've been having Naryn with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.