Fruit and Spice Festival: A Gastronomic Journey Through Uzbekistan

In the morning we drive to Samarkand, a city where spices play a special role in the cuisine.
After checking in we visit Siab Bazaar, where you can find everything from fragrant coriander to fiery red pepper.
We buy spices and learn how to store them properly and use them in cooking.
Lunch: plov seasoned with aromatic spices.
In the evening, a master class on making oriental sweets — halva, baklava, navat and other treats.

Today we travel to Urgut, a small town known for its unique walnut grove.
We visit the local market, where you can buy many kinds of nuts — walnuts, almonds, pistachios and more.
We learn how dried fruit is made — raisins, dried apricots, prunes and others.
Lunch: dishes made with nuts and dried fruit.
In the evening we return to Samarkand, full of impressions and new knowledge about fruit and spices.

In the morning we leave for Bukhara, a city where tea is an essential part of the culture.
After checking in we visit the local market, where you can find many kinds of tea — green, black and herbal.
We learn how to brew tea properly so that it is fragrant and delicious.
Lunch: dishes with spices such as cumin, turmeric, cardamom and others.
In the evening, a tea ceremony where we taste different teas with sweets.

Today we visit Gijduvan, a town famous for its ceramics and for its traditional use of spices in cooking.
We visit the workshop of ceramist Abdullo Narzullaev to see how true works of art are made.
Lunch is special: we taste dishes seasoned with spices used only in Gijduvan.
In the evening we return to Bukhara, sharing impressions of everything we have seen and tasted.

In the morning we travel from Bukhara to Tashkent.
Free time for souvenir shopping and walks around the city.
Farewell dinner at a restaurant, recalling the highlights of our gastronomic journey.
Transfer to the airport for your flight home.
This tour is a true discovery of Uzbek fruit and spices: you will not only enjoy their taste but also learn the secrets of how they are grown, used and cooked.