Restaurant menu «The Pavlin-Mavlin Tea House (Bakuninskaya str.)»
- Starters 14
- Salads 18
- Soups 11
- Uzbek hot dishes 31
- Hot fish and seafood dishes 6
- Entrees 8
- Pilaf 13
- Grilled shish-kebabs 26
- Chargrill dishes 24
- Bakery 14
- Desserts 15
- Tea 23
- Uzbek-style tea 3
- Black tea 4
- Black tea with natural flavors 3
- Green tea 2
- Green tea with natural flavors 2
- Oolong 3
- Red Oriental tea 2
- Fruit tea and tisanes 4
- Jam 8
- Homemade drinks 4
- Lemonade 10
- Milk shakes 1
- Fresh juices 1
- Coffee 8
- Soft drinks 5
- Wine list 70
- Vermuths 4
- Bitter 1
- Gin 1
- Whisky 8
- Scotland 3
- Ireland 1
- USA 2
- Single-malt 2
- Rum 4
- Tequila 4
- Vodka 10
- Bitters 4
- Port 1
- Liqueurs 4
- Cognac 3
- Brandy 2
- Beer on tap 8
- Bottled beer 1
- Hookahs 12
- Cigarette set 6
Pilaf
| Booking starts from 5 portions | |||||||
| Cooking time – 60 min | |||||||
| Svadebny (Wedding) Pilaf 250 g | Holiday Toi-osh made out of fat-tailed lamb, chickpea, raisins, kazy and egg. Cooked in an old cast-iron wok |
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| Fergansky (Fergana-style) pilaf 250 g | Classical Uzbek pilaf made out of fat-tailed lamb, elite Devzira rice, Pepperidge, garlic and Oriental spices. Cooked in in an old cast-iron wok |
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| Zolotaya dolina (Golden valley) pilaf 250 g | Elite pilaf made out of lamb, fat tail, garlic, queen apple and pomegranate. Cooked in an old cast-iron wok according to traditions of the locals living in the most picturesque Uzbek valley |
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| Tashkentsky (Tashkent-style) pilaf 250 g | Special Uzbek pilaf made out of oriental Alanga rice, beef, pomegranate and spices. Cooked in an old cast-iron wok |
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| Served to pilaf | |||||||
| Kazy 40 g |
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| Achik-chuchul 50 g |
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| Salted cucumbers 50 g |
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| Chili pepper 50 g |
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| Garlic 50 g |
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| Salted tomatoes 50 g |
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