Pavel Georganov (Uzbekistan)

Tashkent based chef Pavel Georganov’s project will reimagine home cooking for the public table. Inspired by childhood memories, his culinary practice revives dishes traditionally prepared only at home—meals bound by unspoken rules that keep them off restaurant menus. At the Bukhara Biennial, Georganov will present food merging these deeply local, memory-laden recipes with subtle elements from contemporary global cuisines. Using local ingredients with playful fusion, Georganov will craft an experience of a family kitchen through the lens of the restaurant table, rekindling the flavours people have loved since childhood in a form they have never seen before.

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Flatbread with Red Onion Confit and Bukhara Chakka (Suzma with Vegetables)
A modern twist on the traditional Khorezm flatbread

Homemade Somsa with Tashkent Tomato Garlic Cilantro Dip
Filled with Uzbek lamb, seasonal pumpkin and vegetables

Homemade Khanum Roll with Mastava Sauce and Sour Qatiq

Kazan Kebab à la Française
A refined take on the classic home cooked lamb stew with potatoes

Tashkent Wedding Plov with Achuchuk Foam
In a traditional Tashkent style Lochira bread bowl

Grandma’s Style Nut Cookies and Wafer Rolls
Filled with sour cream and condensed milk

Bukhara Nobot Choy
Traditionally served during morning wedding palov

Price: 800.000 UZS

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