• Alfa Group visited the Netherlands. The company's employees visited several tourist companies and signed a contract. The trip was a success.

  • 08
    03.2015

    The team ALFA GROUP visited the exhibition ITB Berlin 2015. The exhibition was just wonderful.

Uzbek cuisine

  • 08
    04.2013

    Pilaf - is the national dish of Central Asia, in Uzbekistan it is called OSH or PALOV. Pilaf is considered a festive dish, it is prepared for special guests at weddings and also in various events. If you ever visit our sunny and hospitable Uzbekistan, strongly recommend that you try the rice, it is not undoubtedly leave you with a pleasant feeling and unusual taste, which for centuries improved.

  • 08
    04.2013

    The Qozon Kabob is a dish is well-known in Uzbekistan, her generally train in holidays or when close friends in the chaykhena gather. It is easy to prepare it, but an important detail in preparation, it all of a favourite dish are spices.

  • 30
    01.2014

    Norin is a very popular dish in Uzbekistan. The dish is a combination of thinly sliced ??homemade noodles, meat and greens.

  • 01
    02.2014

    " No historian can not say who , where and when first built a stove for cooking food. But I can say that no limit to perfection , and the construction of furnaces case so interesting is that I thank God for the fact that it happened in my life this hobby .Started something with all elementary attempts to give us something to replace the traditional tandoor !I accidentally start a series of stories about cooking food in the ovens of my design is a tandoor kebabs ? Not at all! After all, cooking and even this very simple dish , hides surprises and very interesting findings ! "
    Stalik Khankishiyev

  • 07
    02.2014

    Halvaytar - is a liquid mixture. Heat the fat or oil, and cool, stirring, add the flour to it. Again put on the fire, gently warming up until the flour will not get brown. Thus it is necessary to make sure that it does not overheat. After that, pour in boiling water dissolved sugar and simmer over low heat, stirring constantly, until thick cream. Shortly before preparedness halvaytar add nuts, and after readiness - vanillin. Served in halvaytar pialas hot tea.

  • 07
    02.2014

    This dish, in part, Stalik Khankishiyev and his books, more known as "Basma" although in Andijan version it usually sounds like "damlama" (or "dimlama" ). Hard to say why, despite the fact that the Fergana where they say "Basma" and Andijan with his "damlama" separated by only a few tens of kilometers. There are, however, believed that damlama technologically preparing a little differently with pre- roasting of the products, which are then placed on the remaining components and damlama as Basma, later comes in its own juice, under a tightly sealed container. May very well be, although I do not exclude that damlama " grown " from Basma by chance. It is enough to basmu overexpose or at some point succumb under the cauldron heat, so much so that the contents of the cauldron bottom managed to fry, while the top has not yet started up juice - and please damlama articulated in the above version is ready.