Uzbek cuisine shares the culinary customs of Turkic people groups crosswise over Central Asia. There is a lot of grain cultivating in Uzbekistan, so breads and noodles are of significance, and Uzbek cuisine has been described as "noodle-rich". Lamb is a famous assortment of meat because of the plenitude of sheep in the nation and it is a piece of different Uzbek dishes.
Uzbekistan's staple dish is palov (plov or osh or "pilaf"... and that is where India gets its ‘pulav’ from), a fundamental course normally made with rice, bits of meat, ground carrots and onions. It is generally cooked in a kazan (or deghi) over a start shooting; chickpeas, raisins, barberries, or organic product might be included for variety. Albeit regularly arranged at home for family and visitors by the head of family unit or the housewife, palov is made on extraordinary events by the oshpaz, or the osh ace gourmet expert, who cooks the national dish over an open fire, now and then serving up to 1,000 individuals from a solitary cauldron on siestas or events, for example, weddings. Oshi nahor, or "morning plov", is served in the early morning (in the vicinity of 6 and 9 am) to extensive social affairs of visitors, regularly as a feature of a continuous wedding festivity.
Other outstanding national dishes include: shurpa (shurva or shorva), a soup made of substantial bits of greasy meat (typically sheep) and new vegetables; norin and lagman, noodle-based dishes that might be filled in as a soup or a fundamental course; manti (additionally called qasqoni), chuchvara, and somsa, stuffed pockets of batter filled in as a hors d'oeuvre or a principle course; dimlama (a meat and vegetable stew) and different kebabs, generally filled in as a primary course.