Tashkent Hosts the Yusufov Tomato Festival

From 26 August to 9 September, Tashkent is hosting a gastronomic festival dedicated to one of the most recognisable products of Uzbek cuisine — the celebrated Yusupov tomato. The festival brings together gastronomy, the history of local agricultural breeding and Uzbekistan’s cultural heritage, offering visitors to the capital an opportunity to discover a traditional product through the lens of contemporary restaurant culture. The festival is organised by AB Group, one of the country’s largest food service groups, and Myasnoy Steakhouse.

The Yusupov tomato is more than a seasonal ingredient. It is part of Uzbekistan’s gastronomic history. Large, fleshy, juicy and naturally sweet, it has long been associated with the Uzbek summer and the abundance of local harvests.

At the heart of the festival is the story of Karim Yusupov, a breeder and agronomist whose work led to the development of the famous tomato variety that later took his name. In preparation for the festival, the organisers researched the history of the variety, Karim Yusupov’s biography and family, conducted field expeditions and collected historical and agricultural materials. Particular attention was paid to the breeder’s descendants, who were located and invited to attend the festival’s opening.

One of the most significant discoveries was a book by Karim Yusupov himself, “The Yusupov Tomato Variety,”published in 1967 with a print run of 10,000 copies. Today, the book is held in the collection of the Alisher Navoi National Library. For researchers and anyone interested in Uzbekistan’s gastronomic history, the publication offers a unique perspective on the famous product through the knowledge and experience of its creator.

Another important outcome of the research was the discovery of members of the Yusupov family. A nine-member delegation of the family was subsequently invited as honorary guests to the ceremonial dinner held on 26 August to mark the opening of the festival.

The main feature of the festival is a special menu created by chefs from Tashkent restaurants. Throughout the festival, the Yusupov tomato is presented in a variety of interpretations, ranging from traditional Uzbek dishes to contemporary cuisine. The menu includes shakarob, a classic Uzbek salad of fresh tomatoes and onions; tomato kimchi; tomato carpaccio; tomato soup with beef; spaghetti with tomatoes and meatballs; grilled trout; and steak served with a stuffed tomato.

For travellers, the festival offers another way to discover Tashkent through its flavours. A visit to participating restaurants can be combined with walks through the city’s historic centre, visits to Uzbek bazaars and experiences that reveal how traditional culture and contemporary life coexist in the capital.

Gastronomic tourism allows visitors to experience Uzbekistan not only through its architecture and landmarks, but also through the products grown on its land, recipes passed down through generations and the people shaping the country’s contemporary food culture.

The Yusupov tomato is a particularly vivid example. Behind an everyday ingredient lies the story of a breeder, a family, agricultural traditions and an entire gastronomic culture.

Today, gastronomy is becoming an increasingly important part of Tashkent’s tourism identity. Alongside plov, samsa, kebabs, non bread and other traditional dishes, the capital is increasingly introducing visitors to contemporary Uzbek cuisine and locally grown produce.

The Yusupov Tomato Festival demonstrates how a local product can become a fully developed tourism experience — a reason to visit a restaurant, discover a chapter of Uzbekistan’s history, explore its national flavours and see how tradition is being reinterpreted through modern cuisine.

Main festival venue: Myasnoy Steakhouse
Address: 13A Shota Rustaveli Street, near Ming Urik Metro Station, Tashkent