I returned from Uzbekistan a couple of days before and am still impressed by the mix of influences the country is shaped by. This is reflected in the food, which is in itself a mixture of Arabic, Turkish, Russian and Asian cuisines. The main component is meat, mostly mutton but also beef and goat is served. And then there’s the delicious fresh vegetables and fruits I’ve been already talking about. Take a foodie tour now:
Author: Mary Scherpe
Berlin’s vegan food scene is expanding, for sure, but if you ask me, it’s not even close to being satisfying. I still didn’t find a close-by joint for green smoothies in Mitte, the fine-vegan-dining scene is almost non-existent (with Lucky Leek and La Mano Verde being the only ones on my to-test-list). And most delis are serving fast food like vegan burritos or vegan burgers. Not exactly what I’m looking for. But, one more spot of vegan delicacies is filled now.
Berlin has a nice choice of Asian food stores, with some being better, some being worse. This one deep in the west of Kantstraße is outstanding, though. You even get the bubbles for your home-made bubble tea.
There’s no way to satisfyingly describe the biggest bazar of Tashkent, Uzbekistan, in words. At least I can’t find one. It’s soo big, soo colorful, soo varied. The offered goods range from cheap plastic to home-farmed super sweet strawberries, from weird icon-carpets made in China, to elaborately embroidered jackets, from intensely scenting garlic to brightly sparkling jewelry. Join a photo-feast:
I am currently staying in Tashkent to teach a class on street photography together with French photographer Cyril Robin, a joint project of the German and French embassies here. As I’d never been to Uzbekistan or any other Central Asian country before, I was beyond excited to come here and have been delighted ever since. This country fuses so many different influences – though the official language Uzbek is a Turkic language (related to Turkish, yes, but also Kazakh and Siberian dialects) everyone also speaks Russian, the food is a mixture of arabic, turkish and russian cuisine, as is the architecture, and Tashkent’s inhabitants descend from Uzbeks, Russians, Koreans, and Europeans. While I spend most of the time with my more than lovely students, I luckily had a little time off yesterday to do some sight-seeing.
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