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Sultan Lagman

Laghman (Hand-made Noodle ). It's one of the common dishes in Xinjiang and can be found in the small and big restaurants all over the region. First they make dough, oil it and cover it. Then make it in slices, again oil it. Then make it thinner and thinner by rolling it. After some minutes, it will be stretched repeatedly by hands, and it becomes very thin. It will be boiled until it's well-cooked. Then it will be mixed with stir-fried meat vegetables (chili pepper, cabbage, garlic, tomato) and sauce. With roots in the food culture of Central Asia, the national cuisine of the Uzbeks shows a great variety of dishes.

In addition to their own roots, this wealth in variety and numbers of dishes can be explained by the interaction with neighboring cultures and the rich possibilities afforded by nature.
Uzbek people have well-developed cooking techniques as well. Main dishes and baked goods cooked in the tand?r, or pit oven, are especially flavorful.
In addition, the large aluminum or stainless steel pots used for steaming foods also contribute both to the food’s flavor as well as its nutritional value. It is believed that cooking dishes in glazed clay vessels adds to the dish’s flavor.

Samsa (meat pies) is a pastry pie stuffed with meat and onion or pumpkin, potato, cabbage, mushrooms or nuts backed in tandyr . Tandyr is a traditional cylindrical clay oven, heated with coal. 

Shurpa. Lamb and Vegetable Soup, also known as Shurpa (Sho’rpo) is a well-known Central Asian soup. There are a lot of ingredients that are used while cooking this dish. Most often there are chickpeas (garbanzo beans) added to give it an authentic taste.


Type of cuisine: Uzbek cuisine


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