Central Asia, which has been host to many different civilizations throughout history and has been at the heart of global trade networks such as the Silk Road, has recently begun to attract attention as a region that stands out for its cultural diversity and richness. One of the most important reflections of cultural diversity is culinary culture. With the rapid increase in interest in gastronomy worldwide in recent years, gastronomy tourism, or gastro-tourism for short, which is one of the sub-branches of tourism, has gradually begun to attract attention. Gastronomy tourism refers to a holistic form of tourism that involves not only consuming local foods, but also observing the production stages, learning local recipes, connecting with agricultural production, and experiencing cultural heritage through food.
Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, and Turkmenistan exhibit culinary cultures that are both similar and unique in their own ways. This cultural richness presents significant potential within the scope of gastronomy tourism, a type of tourism that has been on the rise worldwide in recent times.[i]
Kazakhstan offers a distinct profile in gastro-tourism thanks to its vast steppes and cuisine shaped by nomadic culture. Traditionally, many types of dishes based on horse meat, mutton, and dairy products stand out. Dishes such as kumis (fermented mare’s milk), beshbarmak (a dish made from a mixture of meat and noodles), and kuyrdak are promoted as important gastronomic elements reflecting Kazakh cultural identity. The number of traditional restaurants in major settlements such as the capital Astana and Almaty is increasing day by day, whereas in rural areas, small businesses providing authentic dining experiences are developing. In this context, Kazakhstan considers gastronomy tourism as a form of cultural diplomacy and also carries out international promotional activities.[ii] Additionally, in some regions, the preparation stages of traditional dishes are organized in a way that tourists can experience them firsthand. This approach highlights not only the food itself but also the cultural context behind it.
Kyrgyz cuisine has a structure dominated by nomadic traditions. In addition to meat dishes, baked goods also play an important role. For example, oromo (a rolled dough dish cooked in steam) and laghman (a noodle dish with meat) are very popular among tourists. In addition, cooking workshops held around Bishkek and ethnographic food tours in rural areas are among the activities that support the country’s gastro-tourism potential. Sustainable agro-tourism practices have also been initiated in the mountain villages around Kyrgyzstan’s Lake Issyk-Kul. Such projects contribute to the local economy and enable tourists to interact with the traditional life. However, inadequate infrastructure and insufficient promotion in the tourism sector prevent the full realization of this potential.[iii]
Uzbekistan boasts one of the richest and most renowned cuisines in Central Asia. In historic cities such as Tashkent, Samarkand, and Bukhara, dishes like pilaf (plov), manti, and shashlik (skewered kebab) attract both local and foreign tourists. Particularly, Samarkand pilaf has been recognized as an Intangible Cultural Heritage by the United Nations Educational, Scientific and Cultural Organization (UNESCO). The administration of Uzbekistan has made culinary culture one of the main pillars of its tourism policy; it has strategically supported gastro-tourism by organizing national festivals, cooking contests, and creating gastronomy routes.[iv] At the same time, regional culinary differences also offer tourists a variety of experiences.
The Tajik cuisine, on the other hand, is more influenced by the Persian culture and is characterized by dishes consisting mainly of legumes, rice, meat, and vegetables. The traditional pilaf called “osh” is the country’s most well-known dish. Besides this, products such as samsa (meat pastry) and shirchoy (salty milk tea) are also among the main delicacies offered to tourists.[v] In mountain villages, thanks to “home stay” programs that offer accommodation with local families, tourists get the opportunity to experience traditional cuisine direct from the source. However, gastronomy tourism in Tajikistan is still in its infancy. Lack of promotion, poor tourism infrastructure, and international access problems prevent the country from benefiting sufficiently from gastro-tourism.
When it comes to Turkmenistan, the culinary culture incorporates both nomadic and Iranian influences. Meat dishes, soups, pilaf varieties, and tandoor products are among the prominent gastronomic elements. For example, the dish called “dograma” reflects the traditional and sharing-oriented structure of the Turkmen cuisine. However, tourism in the country is a limited field in general, which directly affects gastronomy tourism as well.[vi] Furthermore, outside of Ashgabat, gastronomic infrastructure facilities for tourists remain weak, with local cuisine only being offered at traditional festivals or state-sponsored events. Nevertheless, traditional elements such as Turkmen pilaf and dairy products have the potential to attract international interest through promotion and destination diversification.
These assessments show that each of the Central Asian states has its own unique opportunities and obstacles in terms of gastronomy tourism. While there is considerable potential across the region, transforming this potential into a sustainable tourism model requires the active participation of local communities and the implementation of targeted promotion strategies. Furthermore, gastronomy tourism is emerging as an effective tool for preserving intangible cultural heritage. Compiling and recording traditional dishes, transferring knowledge and skills to younger generations, and integrating local culinary products into tourist experiences are expected to both ensure cultural continuity and contribute to economic diversification. By promoting their culinary cultures internationally, these countries will not only reap economic benefits but also encourage cultural interaction by building bridges between the cultures of the world. For this reason, it is essential to consider gastronomy tourism as a strategic area that brings the cultural identity of this region to the fore, supports the development of these countries, and contributes to the preservation of cultural heritage.
[i] “Gastro tourism: a new advantage for Central Asia”, Oca Magazine, https://www.ocamagazine.com/2024/04/09/gastro-tourisma-new-advantagefor-central-asia/, (Access Date: 17.12.2025).
[ii] “Discovering Central Asia Food”, Real Food Traveller, Discovering Central Asia Food”, Real Food Traveler, https://www.realfoodtraveler.com/discovering-central-asia-food/ (Access Date: 17.12.2025).
[iii] Ibid.
[iv] “Uzbekistan’s Culinary Revolution: How Gastro Forum 2025 is Catapulting the Country into the Global Tourism Spotlight”, TTW, https://www.travelandtourworld.com/news/article/uzbekistans-culinary-revolution-how-gastro-forum-2025-is-catapulting-the-country-into-the-global-tourism-spotlight/ (Access Date: 17.12.2025).
[v] Ibid.
[vi] “Yupekchi» «Agro Pack Turkmenistan & Turkmen Food» sergisinde BOLD Mango-kokos içgisini tanyşdyrýar”, Turkmen Portal, https://turkmenportal.com/tm/news/78165— (Access Date: 17.12.2025).
