The capital of Uzbekistan,Tashkent

History of Tashkent
This glorious ancient city, which appeared on one of the crossroads of the Great Silk Road more than 2 thousand years ago, considered the same age as Rome. During its history, it changed many names - for example, the names Chach (Chach-tepa) and Shash (Shash-tepa), which came from the Sogdian language, meant “six hills”, Binkent translated from Turkic means “main city of the region”, as well as the name Madina-ash-Shash, which sounded in Turkic as Shashkent (Tashkent) - “stone city”. There is also a version according to which the name of Tashkent has Latin roots: from the words taxo - to feel, evaluate, determine the dignity of a thing (taxatio - assessment, tax) and centum - a hundred; a lot. Taxo, centum - taxcent (estimate, many) - tax center - Tashkent.
After the earthquake of 1966, which almost completely destroyed the central part of the city, Tashkent was restored in just 3.5 years. All the fraternal republics helped to reconstruct the capital; with their assistance, several new neighborhoods were built. In memory of what happened in Tashkent, the “Courage” memorial complex was installed.
Nowadays Tashkent is being under building urge – new living complexes appear as fast as mushrooms after the rain. The whole country is waiting for ‘Tashkent City’ complex developing process end, so we could come and see the oriental future itself – the heart and the head of Tashkent. But Shashtepa and Ming O'rik ancient objects of Uzbek heritage are under danger of breakdown. Fortunately, the government already knows about this situation and has announced a start of instauration process.

Tashkent cusine
Tashkent’s cuisine is taken from different regions and cooked with our own spices mix. People of Tashkent love to eat like A LOT and with high amount of fat & kcals, even on summer.

Guests of ‘Anur Tour’ usually prefer to try out plov with beef and olive oil, finish it with a salad called ‘achiq-chuchuq’ (tomatoes & cucumbers with onion and literally nothing else), and after all that – norin (cut pasta with horse meat in a boullion) and samsa (who doesn’t know about samsa?)
So here, we list all the must-try dishes from Tashkent cuisine:
- Plov (wedding plov and choyxona plov)
- Shashlik
- Salads such as achiq-chuchuq & choban
- Norin
- Lagman
- Shurva or mashxurda
- Black tea with lemon (so-called ‘lemonchoy’)
Classic Uzbek breakfast contains fresh baked bread (so-called ‘non’), a small cup of kaymak (liquid sour cream), dried fruits such as peach, grape and apricot, and on top of that – samsa or homemade cheese. At summer, Uzbek people prefer to eat fruits & vegetables more than on winter period.
Most of Uzbek cuisine is heavy and requires a short rest after lunch.