Silk and Spice festival dinner
The festival fills Bukhara at the end of May; we cook the Samarkand answer to it in the courtyard.
Six courses built on what the Siyob bazaar has that week: sumalak if the season is right, lamb with quince, samsa from the tandoor, and the apricots that make people email us in December asking where to buy them. One long table, twenty places.