Bukhara

in western Uzbekistan, on the Silk Road is one of the most ancient and culturally rich cities in Uzbekistan and Central Asia—a city where 2,500+ years of history is still alive in its architecture, markets, and traditions. In the 9th–10th centuries it became a center of Islamic learning under the Samanid dynasty. Later ruled by the Karakhanids, Khwarezmians, Mongols, Timurids, and finally the Bukhara Khanate (16th–19th centuries) it hosted scholars like Avicenna (Ibn Sina) and Al-Bukhari, and great Sufi orders such as the Naqshbandiyya. The sides to mention are:

Ark Fortress, the Ancient royal citadel, once home to the emirs of Bukhara including the emir’s court, prison (Zindan), mosque, mint, and throne room.

Kalyan Minaret & Mosque (Po-i-Kalyan Complex) a 48-meter-high minaret, nicknamed “Tower of Death” (for its use in executions) adjacent to Kalyan Mosque and Mir-i-Arab Madrasa.

Ismail Samani Mausoleum a masterpiece of early Islamic architecture (10th century built entirely of baked brick in intricate geometric patterns.

Chor Minor is a unique four-towered gatehouse, now a symbol of Bukhara.

Bolo-Hauz Mosque an iconic for its elegant 20-column wooden portico.

Toqi Sarrafon the Moneychangers’ Bazaar

In Bukhara we had the best experience at “THE PLOV” a huge restaurant serving only plov (also spelled palov, pilaf, or osh) which is Uzbekistan’s national dish and a core part of Central Asian cuisine. It’s not just a meal, it's a cultural symbol of hospitality, celebration, and everyday life. It’s a rice dish cooked traditionally a large, deep kazan over open fire with meat, carrots, onions, garlic and a local produced oil and a rice especially cultivated for this purpose.