It is said that the Plov Center is visited by several hundred thousand people a year, and all sorts of cafes start calling themselves “plov centers, ” but there are no branches of the real Center.The Central Asian Plov Center has five masters and several assistants, and the assistants cook plov almost better than anyone else in Uzbekistan, so we can safely say that the Center has the best of the best.Plov is prepared by 11 a.m., and in Uzbekistan it is customary to eat it at lunchtime. If you arrive at 2 p.m., there may be no more pilov. This is a text paragraph. Click on it and type your text. You can go back to the text at any time and change it, such as underlining or italicizing the text. Use this paragraph to tell your customers about yourself or your services.
If necessary, you can change the text paragraph into, for example, a heading, subheading, list, number list or quote. You can bring your own pilaf in containers. Many people come with their own containers and take at once 20-30 portions per office or family. You can not stand in line, but sit down at once, and everything will be brought by the waiter, then 10% of the total amount of the order will be added to the bill. The most interesting thing is that Plov Center sends orders to Moscow, European cities and the USA, freezing it using some unique technology! What is the secret of plov that people from all over the capital are drawn to it? To quote “News of Uzbekistan” that tried to reveal the secret of the Plov Center: “Do you want to know what makes the plov of the Central Asian center the best? I’ll tell you. First, the classical recipe, according to which the best masters of the Central Asian East have been making good pilaf for centuries. Then — selected Khorezm rice; yellow carrots of “Mushak” variety from Syr Darya; ‘chickpea’ peas delivered from ecologically clean mountainous areas of Fergana valley; the only variety of Samarkand raisins from Chelak area suitable for pilaf; strict proportion of spices; fresh lamb and beef (to your taste) meat directly from the slaughterhouse (lamb — from sheep of “Zhaydari” breed rare in the world). And, of course, the hand of the master is important! The products here are all the freshest, brought in not from the evening, but early in the morning.