A restaurant occupying a traditional Tashkent house near the old town and Chorsu, with a courtyard that fills up in the warmer months. The cooking sticks to Uzbek classics — shashlik, plov, samsa, lagman — but they are done carefully and with a more delicate hand than at the rougher chaikhanas.
A good lunch stop after a morning at Chorsu or Khast Imam. The somsa baked in the tandoor oven by the entrance is the speciality.