Tajikistan and the more noteworthy Central Asia district isn’t known as a foodie destination. Suppers are basic and meat-driven, with a little spice. All things considered, there are some extraordinary dishes like Qurutob, which is an undisputed top choice Tajik dish. In Dushanbe and to a lesser degree in Khorog universal food and beverages including Indian, Italian and more can be found. The best places to go for conventional Tajik toll are chai khanas (tea houses) or bazaars.
Chai is presented with each meal in Tajikistan. Green (Zelony) and dark (Chorny) are normally the main alternatives. It’s standard to marry the tea, implying that you pour a container at that point open the tea kettle and pour the tea back in. You will do this three times previously pouring the glasses of tea. On the off chance that remaining in a homestay your host will probably fill your glass again and again. When you are done, taste the last piece of tea out of your glass and flip the container topsy-turvy to advise that you don’t need
For Tajiks bread is life, subsequently, it is never discarded or fed to animals regardless of how hard and stale it gets. Non goes with pretty much every supper in Tajikistan. It is a flatbread like Indian nan, but thicker.
Briny cheddar balls are boiled in water and after that dumped over a major Non (flatbread). The non will then be finished with seared vegetables and onions.
An oily fried rice that can be seen pretty much anyplace in Tajikistan and all through Central Asia. Customarily it’s fricasseed in a big wok called a Qazaan utilizing animal fat, lumps of lamb or beef, carrot, and some of the times onion, garlic, egg, veggies, chickpeas or potato.
Salad of mixed greens is a typical backup to dishes like Plov and Qurutob. Simply pour your bowl of mixed salad over your main course. Ordinarily, it will be slashed tomato and cucumber and in some cases, different veggies blended in. One undisputed top choice is carrot salad, which is just julienned carrots with heaps of olive oil and garlic.
Chinese noodles in a soup generally of sheep stock and potatoes and spiced with dill. Some of the times different vegetables are also used. You will see Laghman served everywhere throughout the nation, especially in the west.
Meat kabobs most regularly of lamb or beef. Once in a while, you will discover chicken and even rarer, vegetable shashlik.
A soup of sheep or beef, potato, and onions or different vegetables that are easily available.
Noodle dumping mostly stuffed with meat and onions, garnished with harsh cream. On occasion, you will find them stuffed with potato or pumpkin.
Like Indian Samosa. Flakey scorched dough generally loaded down with a mix of either minced lamb or meat and onions. These are snappy snacks you’ll discover served up at roadside, bazaars, and Chaikhanas.
Tajikistan and in addition whatever is left of more prominent Central Asia have extremely meat-substantial diets. Going as a vegan here isn’t as troublesome as it was before. It is anything but a totally new idea here, yet simply know your choices, particularly in country zones, can turn out to be exceptionally restricted.