Winter in Namangan is quite mild and minus temperatures are not often a phenomenon, but a sharp cooling may occur. Do not neglect warm things when traveling. In summer, there is a stable heat, during which you must always wear a hat and drink as much water as possible.
In the city at all times there were many artisans who make unusual souvenirs. Walking around Namangan, you can meet many workshops and each of them is unique in its own way. Pottery masters create painted plates with unique designs that are unique to this city. The local fabric is of particular quality, as the city has cotton processing facilities, and therefore the cost of products made from 100 percent cotton is very favorable! And of course, do not forget about the city of Chust, which is located in the Namangan region. Since time immemorial, a whole block of blacksmiths has been located in the very center of the city, where they create world-famous knives for their practicality. The technique of consciousness of these unique knives has come to us through the centuries. The place of production and the name of the master who made it are applied to each knife, and the handles are created with special inspiration! They are made of any kind, from the simplest to indecently expensive, for special connoisseurs. The usual handles are plastic, plexiglass or hardwood. Expensive handles are made of ivory, saiga or deer bone, inlaid with nacre, silver or colored stones, they catch one's eye, and metal ones richly decorated with embossing and engraving evoke a lively delight.
Namangan fruits are as tasty as in the whole valley. In particular, peaches can be distinguished! This dish can be found in almost every market and even at the entrance to the city. Ripe peaches literally burst from the overflowing juice, and the skin can be removed from them simply by swiping your finger. Also in any cafe, you will be offered a huge selection of local cuisine. Manty, chuchvara, shurpa, kebab and of course the king of the dastarkhan - pilaf! Pilaf is made here with unusual rice called devzira. This variety is grown in the Ferghana Valley and it is best suited for this dish. The unusual taste that he possesses gives the local pilaf a zest and makes you want to eat another spoon. The city has a wine production and believe me, local wine will not disappoint you. It has been prepared using its own technologies since 1939.
An integral part of every trip is photography! In this section, we will introduce you to the most beautiful places in this city where you can make the best shots.
P.S. Do not forget that when visiting religious sights of Uzbekistan, it is advisable for women to cover open parts of the body (shoulders, back and legs). Such sights will be marked with symbols ☪️☦️✡️✝️
Museum of Art which is located in the building of the madrasah.
☪️ Friday mosque of Namangan.
☪️Mosque Mullah bosor Ohund
The city got its name from the phrase "Namak Kan", which is translated from Persian as "salt mine". Archaeologists have found traces of ancient villages that were located here at the beginning of our era. In honor of the salt mine, the city was later named that there was a lake on its territory where locals mined table salt.
Namangan received the status of the city in 1610, and after 10 years people moved to it from the ancient center of the Ferghana Valley, the city of Ahsikent, destroyed by an earthquake.
Namangan has always been famous as a craft city. On its territory lived the best weavers, potters, blacksmiths, tinkers and jewelers. As throughout the Ferghana Valley, the city was engaged in trade and agriculture. At the time when Namangan entered the Kokand Khanate, he was very often attacked, which greatly damaged his economy. In 1821, a new canal was dug in the city, called Yangiarik. He played a very important role in increasing the flow of water into the city.Today it is a large city with a rapidly growing economy, the main areas of which are sericulture, cotton processing, winemaking and the chemical industry.
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