From Architect to Uzbek Chef
Discover how Guzal Saidmuradova blends design and tradition to create unforgettable Uzbek culinary experiences.
Text by Diyora Gulyamova and Sabina Odinaeva
Uzbek cuisine is renowned for its rich flavours, and Guzal Saidmuradova is on a mission to share its delights with the world. An architect by training, Guzal found her true calling in the kitchen, where she combined her design background with a love for food. Join us as we explore her unique journey and discover a special Uzbek breakfast recipe you can easily make at home.
From Architect to Chef
Guzal's culinary journey began with a simple lemon muffin recipe from her mother, which ignited her passion for cooking. Although she studied architecture and worked in marketing, her heart led her back to the kitchen, where she took over her family’s bakery in Riga. Today, she is known for her sourdough bread and pilaf parties, which attract people from all over the world.
Bringing Uzbek Cuisine to the World
With a love for Uzbek tradition and food, Guzal has popularised the rich flavours of her homeland through her blog and events. Her background in architecture influences her approach to organizing events, blending design and gastronomy seamlessly.
“The Uzbek tradition that inspires me the most is the immediate setting of the table,” says Guzal.
For her, the Uzbek dining tradition is about bringing people together through food, conversation, and community. At her dinners, this unifying element is always present.
While Uzbek cuisine is often associated with rich, hearty dishes, Guzal advocates for balance. Her ideal Uzbek meal features green radish (turup), Uzbek non (flatbreads), fresh salads, Samarkand plov, and more. Guzal believes in enjoying traditional food while maintaining a healthy, balanced diet.
A Recipe for You: Uzbek Breakfast
Shirchoy is more than just a cup of tea; it’s a symbol of Uzbek hospitality, a blend of comforting flavors, and a tradition that brings families together. This rich and creamy tea, served with bread and butter, is a heartwarming staple of Uzbek cuisine, often enjoyed during intimate gatherings or as a way to start the day.
Ingredients (Serves 4)
500ml whole milk
100ml strong brewed black tea
200g dry white bread (flatbread, baguette, ciabatta), sliced or torn into bite-sized pieces
100g butter
Sea salt (preferably flakes like Maldon)
Freshly ground black pepper
Preparation
Mix hot brewed tea with boiled milk and pour into bowls.
Add torn bread pieces (4-6 per bowl).
Sprinkle with black pepper and add a cube of butter.
Finish with a pinch of sea salt and serve immediately.
Reflecting on her culinary journey, Guzal said:
"Food does not belong to a nation but to the place where it originated. Dishes are modified over time, and each family has its own unique recipe. My roots inspire me to explore Eastern cuisines, especially Uzbek, Turkish, Chinese, and Indian. The cultural influence of my homeland's history with India stimulates my affinity for this cuisine."
With this blend of tradition and innovation, Guzal's culinary path continues to inspire those who share her passion for food that unites and delights.
