Bahriddin Chustiy (Uzbekistan)

Bahriddin Chustiy will present a programme that celebrates Uzbekistan’s rich culinary heritage through immersive storytelling and shared meals. Known for his large-scale gastronomic events and deep knowledge of national traditions, Chustiy will bring his signature blend of craft, history, and hospitality to the Biennial, offering guests an authentic taste of Uzbekistan’s culinary identity. Drawing on his gastronomic tours across the country, he plans to introduce a wide spectrum of regional dishes and flavours, highlighting the diversity of local ingredients and culinary practices that define Uzbekistan’s food culture, which reflects its multi-ethnic and multicultural identity. His menu shows us that food in Uzbekistan is so much more than just palov. 

MENU

Bread Selection served with Bukhara kaymak (fermented cream)
• Flaky flatbread
• Arpa non (barley bread)

Seasonal beetroot and pumpkin salad with airy cheese

Khorezm-style tartare on toast with lemon zest and anzur onion

Andijan-style manty

Yakhna gusht in the style of Zaamin 
Lamb marinated with mountain conifer leaves, served with a wheat and mushroom garnish

Warm quince with vanilla ice cream and chak-chak

Price: 700.000 UZS

Attendance is by reservation, as places are limited. 
Please book your table using the website or sending us an email: rsvp@bukharabiennial.uz.