Dear viewers. Our team explores the best locations with the best cuisine across Uzbekistan and chooses the best one to be presented to you in this YouTube Channel, This time we have visited the "Amudaryo Baliqlari" restaurant to show you how Fishes from famous Amudarya river are cooked. Additionally we can assure you that the taste was awesome when we tried, Local chefs greatly executed their jobs.

Short information about Amu Darya:

The Amu Darya also called the Amu, Amo River, or Jayhūn, and historically known by its Latin name Oxus is a major river in Central Asia and Afghanistan. Rising in the Pamir Mountains, north of the Hindu Kush, the Amu Darya is formed by the confluence of the Vakhsh and Panj rivers, in the Tigrovaya Balka Nature Reserve on the border between Afghanistan and Tajikistan, and flows from there north-westwards into the southern remnants of the Aral Sea. In its upper course, the river forms part of Afghanistan's northern border with Tajikistan, Uzbekistan, and Turkmenistan. In ancient history, the river was regarded as the boundary of Greater Iran with "Turan", which roughly corresponded to present-day Central Asia.

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Other releases on the channel:

- In Uzbekistan, one of the local establishments prepares 500 kg of Pilaf every day. Our film crew visited the Restaurant "Besh Qozon" where Chef Mirkamol Makhmudov cooked delicious National Uzbek Pilaf.

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- In Uzbekistan, there is a tradition to cook a giant plov (Toi oshi) for every wedding, and anyone who wants can become a guest. Our film crew visited one of the restaurants in the morning to show you a beautiful tradition where the Chef Avazaka cooked Big Pilaf.

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- The time when our team gathered at the Turon Choyxona restaurant to show you the best chaikhona pilaf in Uzbekistan from professional chefs Makhamatov Islom and Nurmukhammedov Kobiljon. This type of pilaf is widely popular in Uzbekistan, it is cooked on the streets and on holidays. Choyxona Palov is one of the biggest competitors of wedding pilaf.

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- One of the most ancient bazaars in the world "Chorsu" where we got introduced to the magic of making Uzbek Bread in Tandoor. The satisfying technique of making Uzbek bread has been the same for thousand years.

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