Wedding Plov comes with slices of kazy (horse sausage) at the Plov Center in Tashkent.
Each day around lunchtime, Tashkent’s plov cognoscenti start gathering in the shadow of the city's landmark TV tower. Theirs is an open secret: the best plov money can buy.
Follow the groups of men, or your nose, to the appropriately named Plov Center for a fix of Uzbekistan's beloved rice-based dish.
In Uzbekistan plov rules supreme – the country practically runs on this hearty staple, which is based on rice simmered for hours in a broth of seared meat chunks, carrots, onions, garbanzos, garlic, dried fruit and spices. The Plov Center does not disappoint. In an outdoor kitchen, five cauldrons bubble away over wood fires, permeating the air with the scent of cooked meat, rice and spices.
Forget about fancy surroundings or over-attentive service: At the Plov Center the food is the draw. The Center's cavernous hall, which can hold about 500 people, is no-frills. Clusters of men, interspersed with a few families, peck at shared platters of plov with forks, though fingers – the traditional utensil – are acceptable.
The Plov Center specializes in variations of Wedding Plov, a rich blend, which, as the name suggests, is usually served on special occasions. You can have Wedding Plov with the meat of your choice – lamb or beef. Slices of kazy, smoked horsemeat sausage, are optional, though no true celebration is complete without a serving of Central Asia’s favorite ungulate.
The platter of plov is accompanied by small roundels of nan bread and a choice of two salads – diced tomatoes and onions or pickled vegetables. Pots of green tea help with digestion.
With prices ranging between 4,500 sums and 8,900 sums ($2.25 - $4.50 at the official exchange rate) for a generous serving, at the Plov Center your belt may need loosening but your finances will not take much of a hit.