Jibek Jolu

Kyrgyzstan stood on the crossroads of the Silk Road and the caravan routes which crossed the territory carried not only goods for trade, but also brought examples of various cultures: Turkish, Persian, Arabian, Indian, Chinese, Russian, and European and these mingled with the culture and traditions of Central Asia. As a result Kyrgyz cuisine has absorbed elements from all of the cultures with which it came into contact, and although many dishes that you will find are common throughout Central Asia, it is still possible to find examples that have preserved their original national identity.It is said that the food in Central Asia falls into three different types: the subsistence diet of the once nomadic peoples such as the Kyrgyz (mainly meat, milk products and bread); the diet of the settled Turkish peoples (the Uzbecks and Uigurs) including pilafs, kebabs, noodles and pasta, stews and elaborate pastries and breads; and dishes which come from the South (Iran, India, Pakistan, and China) with more seasoning and herbs.Meat is central to Kyrgyz cooking, the nomadic way of life did not allow for the growing of fruit and vegetables which means that vegetarian visitors may find it difficult to find dishes that meet their needs.