Who We Are?
Kinza: The Heart and Soul of Uzbek Cuisine
Kinza is not just an herb. It is the heart, aroma, taste, and color of Uzbek cuisine. Together with the traditional trio of spices, it creates that unique flavor that has captivated millions.
Uzbek cuisine, situated at the crossroads of great civilizations, has absorbed the best traditions over centuries thanks to the Great Silk Road. Merchants from different corners of the world settled on this land, bringing with them their culinary secrets. And the local hospitality, openness, and generosity became the main ingredients that make Uzbek food so unique.
Today, after years of isolation, Uzbekistan has once again opened its doors to the world. Millions of tourists marvel at its magnificent historical monuments, bustling markets, and ancient cities amid the sands. But besides its history, what else enchants visitors to this land? Its cuisine, of course!
Why We're Here?
Plov, lagman, manty, samsa, shashlik—these are not just dishes. They are stories, culture, and love, all folded into every serving.
Having lived in Southeast Asia for many years, I have seen how Uzbek cuisine brings people together. Asians, Europeans—everyone is drawn to its simplicity and richness of flavors. Each time I cook for friends and see their plates emptied, it is the best compliment I could receive.
My mission is to introduce you to my country through its cuisine. Because the best way to understand a culture is to taste it. I want to feed you what I love myself and share a piece of Uzbekistan with you, wherever you may be
