There was nowhere to park – all the seats in front of the restaurant were occupied, as it turned out, not by guests. And here it is, the first problem – for about an hour we were looking for a place for the car.
The atmosphere in the restaurant warned: a half-dark room, stale napkins on the tables … Some details in the interior added an oriental flavor to the room. But the pillows on the walls, in my opinion, are too many and tasteless. There are cheap napkin dispensers on the tables. Although the east is a delicate matter.
Interior of the room
Interior of the room
Interior of the room. Dishes with pakhtagul garnish
Distributor at the table
We wanted to see a greeting from the chef – a compliment in the form of, for example, nuts or oriental sweets. In Tatar cafes, for example, they serve parvarda. Here we have been overlooked.
To warm up, we got a cup of green tea. Words from the famous VIA song “Yalla” in the 80’s were running through my mind: “Pour chaikhana man tea instead of strong wine ..” The great Avicenna once observed that tea should strengthen the spirit, rejuvenate the body, awaken thoughts, soften the heart and dispel laziness.
Every celebration starts with tea. The tea was not served in an Uzbek bowl, but in Turkish-Azerbaijani, the teapot had a broken mouth (now it is clear why the room is in the twilight to hide these and many other flaws).
Teapot with broken mouth
Note that the traditional Uzbek taste at “Tsiopotaki” took place: traditional Uzbek gem (even in the bathroom), photo zone with folk costumes, etc. However, what creates the national taste itself? Uzbekistan is proud of the dishes of “pakhtagul”, which means “cotton flower” in translation. She is the most recognizable and beloved. The people of this country treat their centuries-old traditions with pride and awe, on the tables there are unchanging dishes with blue and white ornaments (in Uzbekistan this means “prosperity” and “prosperity”). By the way, the employees of the foundation still know it, since we saw this beauty inside (but not at the table!)
In our institution, as in the good decade of the eighties of last century, ascetic and simple, dishes without thoughts and all sorts of thoughts about sunny Uzbekistan.
Well, okay, I thought, maybe we have a gastronomic shock from the plethora of dishes and their quality.
We go through the menu. Uzbek cuisine is usually associated with plov. This dish is a whole universe, a celebration, a visiting card of any welcoming home in an eastern country. We were told that the chefs of this shop are from Uzbekistan. Maybe here our hopes for a delicious dinner will come true …
I tried different types of pilaf with different spices and additions. Zira, raspberry, quince, chickpeas .. They gave the pilaf a special charm. Serve nicely and flawlessly: a carrot (usually yellow) is cut into long strips, the garlic is always crowned with a delicious little hill on top.
Our pilaf in the teapot with Devzira rice (440 rubles) turned out to be boring and not exciting. We peppered it, salted it, but it did not taste good. We waited less than an hour for this dish, which means we cooked it in a hurry. A good, real pilaf is created, as a work of art, for about 2 hours, most often in cotton oil.
In our pilaf another oil (so said the waitress), a little grated carrot, pieces of meat separately, rice separately. I did not feel the spices in the pilaf, but I found burnt pieces of meat (we put them aside). Serving this “king” of all oriental dishes was nothing like a portion of potatoes with a cutlet in a Soviet canteen.
Plov in the image in the menu
Pilaf – serve
The menu at ZarBazar is rich: plov, kebabs from various meats, flat cakes, lagmans, samsa and other hearty dishes. There are Russian and Georgian dishes. The price of a branded salad with the same name of the restaurant was amazing: plenty of greens, lots of cheese, melon, pine nuts and two grapes – all this costs 530 rubles.
In addition, each ingredient was in this dish on its own, but I wanted, as Yulia Vysotskaya says, to “marry” or, at least, recommend them to each other. The dominant role of green is obvious. If we compare the cost of a salad and the price of a final dish, it becomes clear that overpayment is significant. I would call it “Vegetarian Salad”.
Signature salad “ZarBazar” in the image in the menu
Signature salad “ZarBazar – serving
The lagman (420 rubles) was a continuation of the oriental meal. This dish is both the first and the second at the same time. The Uzbeks call it “chuzma-lagmon” (in Uzbek: “pulls”).
Special noodles are prepared for him, which can reach several meters in length. In our dish, the noodles were, as mentioned in the menu, “homemade”. But everything else was not even close to Uzbek cuisine: in great isolation, a slice of pepper and three pieces of boiled meat were sad. But a real lagman includes seasonal vegetables, cut into sticks and cubes. First they are sautéed and then combined with broth and noodles. This stage enriches the taste of the dish and gives it brightness.
Lagman in the menu
Lagman – serve
In the company of the lagman, they got lamb kebab.
If you want to know what fine and juicy meat is, try the Uzbek shish kebab. We did not have such a unique opportunity. Lamb shish kebab (350 rubles) Several pieces of meat were not brought on a skewer, but on a plate. They were obviously burned and did not chew at all. There was no smell of fat and young lamb here.
Specifically, in this case the term “grill” needed clarification. Refusal. Our stomachs unanimously rejected meat in such a show.
Lamb shish kebab with burnt meat
The waitress politely offered to take him out of his sight. The mood was bad, but the hope of trying something Uzbek is still flickering.
They brought us Jizzag style herring (335 rubles). The menu in the picture was mentioned with boiled potatoes. It may have boiled once, but then it was baked, obviously in the oven. The crackers cracked beautifully in the mouth. There was practically no salt in the herring cut into small pieces and in the potatoes. Fresh. We accompany only pickled onions. With him, the dish looked more fun and brighter. They obviously saved the fish – the portion was too small. The aftertaste of pickled onion that saved the “bad game” was still present in the mouth for a long time.
Jizzakh herring on the menu
Herring Jizzakh – serving
Then we decided to enjoy a popular Uzbek dish – mandi. In our order, the manti (350 rubles) were comparable in size to the chuchvara (small pasta). It was delicious, the onion, on duty for juicy, was combined with meat at a legal wedding. Mandi are cooked in the finest dough, lamb is moderately tender – you can feel the texture. The spices brought the whole theme in perfect harmony.
Manti – serving
Sinner, I love various sweets and cookies. Uzbek sweets were not all available. The waitress offered the best there was at the time: baklava (200 rubles) and “Pear Oasis” (270 rubles). There are two small things in a portion of baklava. It turns out that one costs 100 rubles. However… Taste is not something special. At the market in Bakhchisaray, you can buy more delicious food.
The baklava on the menu
Baklava – serving
The second dessert with the enchanting name “Pear Oasis” was brought to him when he retired to the toilet. The ice cream that was in the dessert started to melt and flow from the oasis waiting for me. I only saw his tears. The pear cake reminded me of a thin layer of this fruit.
“Pear Oasis” – serving (no menu image)
The “pear oasis” has melted
The Uzbek cuisine restaurant is not only food, but also a holiday with live music and oriental dances. We got on this show. A dancer with a naked belly did a belly dance, moving in the hall. Pretty decent for a restaurant. But be careful to smile a lot at a girl – in a dance tornado, she will come close enough not only to the table, but also to your husband.
Belly dance. Afternoon weekend program
There is also a photo area in the room where you can dress up in an oriental costume. A few words about the toilet. It would not hurt to repair and paint the walls. And also – the replacement of the doors, through a huge gap from the kiosk one could see the room where the sinks were. An unexpected idea for the continuation of the night.
Interior in the toilet
Dispenser in the toilet
Liquid soap container
Addressing guests in the toilet
Vacuum in the toilet cubicle
Dishes are waiting for the waiter
Wall in the toilet
To summarize: The restaurant “ZarBazar” definitely did not take place in my heart. Much needs to be improved or eliminated, and the value for money – the service is not at all happy. The waiters were in no hurry to please the guests, the dirty dishes were not always removed from the table in time. They do not know how to cook Uzbek dishes here or do not want to…
I highly recommend not visiting the ZarBazar restaurant.