This document discusses tourism in Bukhara, Uzbekistan. It provides details about historical sites in Uzbekistan that attract tourists, particularly architectural and historical sites from the Silk Road era. It also describes tourist activities like exploring archaeological and religious sites. One section discusses a student group learning about the old city of Bukhara by visiting historical monuments and engaging with tourists. Another section profiles the medieval architecture of Bukhara from the 16th century. Finally, it gives an overview of the traditional Uzbek dish palov and provides a recipe for its preparation.

1. Tourism in
Bukhara

2. Uzbekistan is a country with potential for an
expanded tourism industry. Many of its Central
Asian cities were main points of trade on the
Silk Road, linking Eastern and Western
civilizations. Today the museums of Uzbekistan
store over two million artefacts, evidence of the
unique historical, cultural and spiritual life of the
Central Asian people that have lived in the
region. Uzbekistan attracts tourists with its
historical, archaeological, architectural and
natural treasures.
Uzbekistan tourism field

4. According to the Statistical Internet Survey, carried
out in May 7 – August 27, 2008 the largest proportion
of those surveyed (39%) visit the country because of
their interest in the architectural and historical sites of
Uzbekistan. The next-largest group (24%) visit
Uzbekistan to observe its culture, way of life and
customs.
Tourist activities in Uzbekistan range from outdoor
activities, such as rock-climbing, to exploration of its
rich archaeological and religious history.
Uzbekistan tourism field

6. At 9th April of this year our group went to the
place that we planned to join. It was our Old City.
Each of us prepared one historical place or
monument. It was a warm, sunny day. All of us
were ready to tell about our task. The tourists
who were walking around there also interested in
our speech. We got much information about our
city. I want that travels like that will always
continue…!
Travel around Old City

7. Medieval Bukhara is a great phenomenon in architecture. The
beginning of the 16th century was an epochal period of unstable
authority of the pioneering khans of Shaibanid dynasty. The capital
of young Shaibanid state - in period between 1533-1539 under the
government of Ubaidullah-khan it became the Bukahara Khanate -
was once and again transferred from Samarkand to Bukhara - from
Bukhara to Tashkent - and back.
Nonetheless, this very time became an age of marvels of
architectural ingenuity. In initial three decades of the 16-th
century was finished the central ensemble of Poi Kalyan (Pa-i
kalyan). In the first half of the 16-th century were built wonderful
quarter mosque Balyand and mosque-khanaka Khoja Zain ad-Din.
The Baha-ud-Din Naqshband out-of-town complex was initiated at
the same period.

8.  Silk and Spices festival held in Bukhara from May 28
to June 1. This unique festival is being organised with
the purpose of preservation and promotion of
national cultural heritage of the people. The event
was attended by craft masters and guests from
Kyrgyzstan, Tajikistan, Kazakhstan, Indonesia and
India, as well as all of the cities of Uzbekistan.
 We participated with our course mates in this
festival. After ceremony we showed to the guests
our Old City and other historical places. This festival
was a good chance to show our culture, custom,
heritage to all of the guests.
Silk and Spices festival

13. National food -
Palov

14.  Palov is our traditional national food.
 Ingredients:
 1kg moderately fat lamb, shoulder or ribs
 1kg medium grain rice (paella type)
 200-250 ml vegetable frying oil
 1kg carrot
 2-4 medium size onions
 1-2 long hot chillies
 Garlic, salt, water
National food

15.  1. Combine oils in a 7-quarty per over medium-high heat. Add
onions and garlic and cook , stirring occasionally, for 10 to 15
minutes until the onions taste of the oil and are golden; remove
to plate.
 2. Add the beef in 2 batches, cooking until browned on all sides,
about 30 minutes. Return the beef and onions to the pot , then
add ½ teaspoons of the cumin seeds, 1 ½ teaspoons of the salt ,
the black pepper, half the barberries and a handful of the
carrots. Add enough water to cover, about 6 cups. Bring to a
boil , then cover the pot and simmer over medium heat for 35
minutes.
 3. while the meats is cooking , wash the rice in a large sieve
with cold water until the water runs clear . Soak the rice in
warm water for 15 minutes to open it up, drain.
Preparation