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Traditional Tajik meals start with sweet dishes such as halwa and tea and then progress to soups and meat before finishing with plov.
Things to know: There are no restaurants operating in the evenings except for the one in the Hotel Oktyabrskaya which shuts at 2200.
National specialities:
• Plov is made up of scraps of mutton, shredded yellow turnip and rice, fried in a large wok, and is a staple dish in all the Central
Asian republics.
• Shashlyk (skewered chunks of mutton grilled over charcoal, served with raw sliced onions) and lipioshka (round unleavened bread) are often sold on street corners and served in restaurants.
• Manty (large noodle sacks of meat), samsa (samosas) and chiburekki (deep-fried dough cakes) are all popular as snacks.
• Shorpur is a meat and vegetable soup; laghman is similar to shorpur, but comes with noodles.
• Pirmeni, originating in Ukraine, are small boiled noodle sacks of meat and vegetables similar to ravioli, sometimes in a vegetable
soup, sometimes not.
National drinks:
• Tea or chai is the most widespread drink on offer and can be obtained almost anywhere.
• Beer, wine, vodka, brandy and sparkling wine (shampanski) are intermittently available in many restaurants. If the restaurant is unable to supply it, it is acceptable to bring your
own.
• Kefir, a thick drinking yoghurt, is often served with breakfast.
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Overview 
