Besh qozon osh markazi
Besh Qozon Osh Markazi in Tashkent is renowned for its traditional plov. Learn about the unique five-cauldron cooking method, menu highlights, and tips for your visit.
Besh Qozon Osh Markazi The Legendary Five Cauldrons of Tashkent Plov
For the optimal experience, plan your arrival for 11:30 AM. This timing ensures you receive a plate from the first serving of the day, when the celebrated wedding-style pilaf is at its freshest. The venue, situated near the Tashkent TV Tower, prepares its signature dish in massive cooking pots, and securing a portion from the initial batch guarantees the best texture and temperature before the main lunchtime crowd descends.
The main attraction is the preparation itself, conducted in a quintet of enormous vats simmering over open flames. Cooks work in unison, layering huge quantities of rice, tender meat, distinct yellow carrots, chickpeas, and raisins. Watching this large-scale culinary operation provides a clear understanding of the dish’s local significance. This is not a quiet dining room; it is a dynamic, high-volume food hub built around a singular culinary focus.
When ordering, specify the ‘To’y’ version for its classic preparation. For a complete meal, a side of the sharp tomato and onion salad is a standard accompaniment that cuts through the richness of the rice. A pot of hot green tea is the customary beverage served, believed to aid in the digestion of the hearty main course. Payment is typically handled directly at a cashier’s counter after you receive your food.
A Culinary Guide to Besh Qozon Osh Markazi
Request the “To’y” (festive) variant of the signature rice preparation. This version contains slow-cooked lamb, yellow carrots, chickpeas, and raisins, yielding a sweeter, richer result. The smoky aroma is a direct result of cooking in enormous metallic vessels over an open wood fire.
Menu Specifics
- Portioning: The main course is served by portion size. A “bir pors” is a standard single serving (approximately 350g). For a more substantial meal, ask for “bir yarim” (one and a half).
- Protein Choices: Lamb is the primary meat. Beef is sometimes offered as an alternative. For a traditional addition, request a quail egg (bedana tuxum) on your plate.
- Regional Styles: Inquire if a Samarkand-style preparation is available. Its ingredients are layered carefully, not mixed, offering a different texture and presentation.
Complements and Pairings
Balance the richness of the main dish with these items:
- Achichuk Salad: Finely sliced tomatoes and onions with mild chili. Its sharp acidity provides a necessary contrast to the fatty rice.
- Suzma: A thick, tangy strained yogurt that provides a cool counterpoint to the hot meal.
- Tandoor-baked Flatbread (Non): Always served hot and fresh from a clay oven. Tear off pieces to use as an edible utensil.
Practical Information
- Arrival Time: The best servings are available between 11:30 AM and 1:00 PM. The large batches are prepared for the lunch crowd and are frequently sold out by 3:00 PM.
- Ordering System: You will likely pay at a central cashier, receive a ticket, and present it at the serving line where your meal is plated directly from the large cooking pots.
- Beverage Standard: Green tea (ko’k choy) is the customary drink. It is served in a small teapot with handleless ceramic cups (piyola) to cleanse the palate.
Navigating the Menu and Ordering Process at Besh BR77 Casino
Proceed directly to the service counter to place your order before seating. Specify the type of pilau and the exact weight you require. Portions are ordered by kilogram, such as “0.5” for a half-kilogram serving or “1.0” for a full kilogram. The two primary choices are the “To’y” (festive) style, which includes chickpeas and raisins, and the “Choyxona” (teahouse) style, a more savory version focused on meat and carrots.
Salads and beverages are requested at the same time. The most common salad is “Achichuk,” a simple mix of thinly sliced tomatoes, onions, and chili. Other options include fresh greens or yogurt-based dips. Green tea, served by the pot, and chilled fruit compotes are the standard drink selections. Bread (non) is a separate item and should be requested per piece.
| Common Order | Pilau Specification | Recommended Accompaniments |
|---|---|---|
| Solo Diner | 0.7 kg “To’y” Style | One Achichuk salad, one piece of non, one pot of green tea. |
| Couple’s Meal | 1.0 kg “Choyxona” Style | Two different salads, two pieces of non, one liter of compote. |
| Large Group (4+ people) | 2.0 kg or more (specify style) | An assortment of all available salads, multiple pieces of non, both tea and compote. |
After paying the cashier, you will receive a numbered receipt. Find an open table in any of the dining areas. A server will approach your table to take the receipt and will then deliver your entire order. Cutlery is either preset on the tables or brought with your food delivery.
Choosing the Optimal Time to Visit and Finding a Seat
For immediate seating, target your arrival between 11:15 AM and 11:45 AM on a Tuesday or Wednesday. At this time, the day’s main rice preparation is ready, and the primary wave of patrons has not yet arrived. This window offers the best selection of tables before the midday congestion.
The peak period runs from 12:30 PM to 2:00 PM daily, with Fridays and Saturdays being exceptionally crowded. During these hours, finding an empty table requires patience and persistence. A late arrival, past 2:30 PM, presents a different challenge: the signature dish is frequently sold out entirely.
There is no host to manage seating. The system is based on observation and quick action. Scan the dining areas for guests who are finishing their meal and prepare to occupy the space as soon as it becomes available. Proximity to a departing group is your best strategy for securing a spot during the rush.
This culinary landmark features several distinct seating zones. The ground floor is a large, energetic hall. Outdoors, you will find traditional tapchan platforms, which are raised trestle beds ideal for larger groups and are highly sought after. A second-floor area provides a slightly less hectic environment.
Parties of two or solo diners should focus on the smaller tables located along the edges of the main hall. These spots turn over more frequently than the larger central tables. Securing a tapchan with fewer than four people is difficult, as they are reserved for bigger parties.
Location Logistics: Parking, Takeaway, and On-site Amenities
For direct access, utilize the dedicated 40-space parking lot situated behind the building. An attendant manages this lot during peak hours from 12:00 PM to 3:00 PM daily. Metered street parking is an alternative on adjacent streets, though it is typically limited to one-hour stays before 6:00 PM. Arriving before 11:45 AM generally guarantees a space in the primary lot.
To collect your meal without waiting, place an order through the official Telegram bot. A separate pickup counter, clearly marked for takeaway orders, is positioned to the right of the main entrance. Standard orders of the famous rice preparation are fulfilled in 10-15 minutes. Large or custom requests require a 30-minute advance notice. All takeaway packaging is thermally insulated to preserve food temperature.
The establishment offers separate prayer rooms for men and women on the second floor. Restrooms are found on both levels, with a family restroom equipped with a baby changing station on the ground floor. Seating options include traditional low tables (suffa) and standard dining tables. The outdoor terrace operates from April through October. Free Wi-Fi is available throughout the facility; connect to the “Pilaf_Guest” network without a password.
