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Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.
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Featured recipe
Nohat shurak
Spiced chickpeas with onion
At bazaars like Chorsu in Tashkent, vendors sell nohat shurak from big steaming pots: chickpeas boiled with salt until soft but whole, scooped into bowls and topped with thinly sliced onion soaked in vinegar, chilli, and sometimes a sprinkle of cumin. It is a cheap, filling snack, eaten with a spoon standing at the stall. A common mistake is adding salt at the start, which can keep the skins tough. Chef's tip: soak the onion in vinegar and a little water for 20 minutes; it softens and turns sweet-sharp, which is the whole point of the dish.
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Sugar syrup
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White sauce
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.
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Chaat masala
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Tea masala
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