The real taste of Bukhara cuisine is often hidden not in restaurants but in markets and street stalls. At the central bazaar, hot samsa is baked right in a tandoor from early morning — the smell of dough and meat carries far. Nearby, vendors sell dried fruits and nuts that locals add to plov or eat as a snack between errands. Non bread is baked in batches, and fresh loaves get picked up while still warm. At smaller stalls you can find homemade pickles and herb flatbreads rarely seen on tourist menus. Talking to a vendor often reveals what dish is being made that particular day — market food changes daily, and that's its main appeal.
