Mark Wiens

"When you order a plate, the plov master dishes you out huge proportions of rice drizzled in the fragrant oil, followed by a layer of fall apart tender carrots. The rice was so fragrant and nutty from the oil, the carrots are so sweet and caramelized, and the meat is fall-apart tender. Samarkand plov is truly a masterpiece of Uzbek cuisine."

Advantour Silk Road

"The most delicious plov (pilaf) in Tashkent is served at the Central Asian Plov Centre (Osh Markazi). People from all over the city come here to eat, and in just a couple of hours the huge cauldrons become empty."

Caroline Eden

"It serves the best plov in the city, sprinkled with quail’s eggs and juicy sultanas, and everyone on the table eats from one big plate."

Andy Marty

"The traditional Plov is rice-based with meat that is usually slow-cooked lamb. Most will have some bell peppers, sultanas, carrots, chickpeas, quail egg, and chili. The better Plovs are full of flavor, with moist, slow-cooked lamb. Definitely, markdown Osh Markazi on your list as the place to get a really good Plov."

Eurasia Travel

"For lunchtime plov head to the O'rta Osiyo Osh Markazi. Five huge kazan (vats) boil up half a tonne of rice here every day and by 2pm it's all gone. The Thursday wedding (svadebniy) plov is most popular for its, erm, aphrodisiac properties.ž2

Fleetwood Yak

"Plov is ubiquitous across Central Asia and consists of oily rice, veggies, and usually some type beef or mutton. Uzbekistan is known for having the best, and Osh Markazi is known for being one of the better spots in Samarkand. It did not disappoint."

Ellis Veen

"If you want to try plov you should go to the Osh Markazi. They serve only one dish but do a very good job in making the best plov in Samarkand."