Best time to visit

The best time to visit Uzbekistan is during the spring (April to June) and autumn (September to early November) months. During these periods, the weather is mild and pleasant, making it ideal for sightseeing and outdoor activities. Spring brings blooming flowers and green landscapes, while autumn offers a harvest of fresh fruits and vegetables. The summer months (July and August) can be extremely hot, particularly in the desert regions, with temperatures often exceeding 40°C (104°F). Winter (December to February) can be quite cold, especially in the northern and mountainous areas, though it is less crowded and can offer a unique experience for travelers interested in winter activities.

What to expect

Language: The official language of Uzbekistan is Uzbek, a Turkic language written in the Latin script. Russian is also widely spoken and understood, particularly in urban areas and among the older population.

Currency: The official currency of Uzbekistan is the Uzbekistani Som (UZS).

Safety: Uzbekistan is generally considered a safe country for travelers. Violent crime is rare, but petty crimes such as pickpocketing and scams can occur, particularly in crowded places and tourist spots. It’s advisable to take standard precautions such as keeping an eye on belongings and avoiding displaying valuables. The political situation is stable, but travelers should stay informed about local news and follow any travel advisories. Traffic can be chaotic, so caution is needed when crossing streets and driving.

Cuisine: Uzbek cuisine is rich and hearty, with an emphasis on meat, bread, and rice. Some of the most popular dishes include: Plov: The national dish of Uzbekistan, consisting of rice cooked with pieces of meat (usually lamb or beef), onions, carrots, and a variety of spices. Shashlik: Skewered and grilled chunks of meat, often served with raw onions and bread. Samsa: Savory pastries filled with meat, onions, and sometimes vegetables or pumpkin. Lagman: A noodle soup with meat, vegetables, and a flavorful broth, often garnished with fresh herbs. Manti: Steamed dumplings filled with minced meat and onions. Non: Traditional Uzbek bread, usually baked in a tandoor oven and served with almost every meal. Chuchvara: Small dumplings filled with meat, served in a broth or with a sauce. Halva: A sweet confection made from sesame paste or other ingredients, often enjoyed as a dessert.