The capital's most authentic bazaar, with its mountains of bread and vegetables, its pyramids of dried fruit, and its salads and meat dishes that you can either take away or tuck into on site, by taking a seat in one of the many chaikhanas (teahouses). Local specialities take pride of place: samsa stuffed with cheese, manty (ravioli filled with meat) and plov (pilau rice with mutton). In spring, kumis, made from fermented mare's milk, is the bazaar's star product.