The main dish in Uzbekistan is called plov. There are around 200 varieties of this meal. It’s so important to Uzbek cuisine and culture that it is featured as Intangible Cultural Heritage of Humanity by UNESCO. Nationwide competitions are held to see who can make the best plov. It is of great social and cultural significance to the local population and as a consequence, served at all big events and ceremonies. Its main ingredients are lamb or beef fried in a large kazan (cauldron) with onions and yellow or orange carrots. It can be served additionally with kazy (local sausage), eggs and, occasionally, with lemons. The best place to try plov in Uzbekistan is in Tashkent or Samarkand, although every city and even family has its own special plov recipe. In Tashkent, you can go to a plov centre that serves only plov in the afternoon and you can see how it is cooked in huge cauldrons, moreover, you can choose what you want on your plov.