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UZBEK TEA CEREMONY
 Tea
is served from ceramic pots into small piyala (bowl). The precious
liquid is poured into the clean piyala of the host and poured back into
the chainik (teapot) this is repeated three times. The fourth time
round, host pours tea into his piyala and drinks it as a confirmation
of its safeness. The fifth time round, a half filled cup is offered in the guests own piyala, allowing for the tea to cool down rapidly so as
to quench ones thirst immediately. A bowl filled to the brim goes
against all standards of hospitality and good form. Tea is served with
homemade jam or honey, which substitutes as sweetener.
Tea choy
Yashil choy green tea, qora choy black tea
Toast Every guest takes his turn as toast master. The toast master stands up, his glass of vodka in hand and delivers a
short speech which ideally includes the following elements: thank you,
praise to the host, something witty, best wishes to all for health and
prosperity. Then everybody clink their glasses in the center of the
table and drink. When invited to a banquet it is advisable to rapidly a strong foundation of bread and cheese since the first toast will be spoken within minutes.
Expect the following sequence of dishes: - Zakuski: cold cuts, cheese, fish
- Salads: raw or cream based sauce
- First course: soups or mantee / pelmenee
- Main course (Second course): meat, fish, and side orders or plov
Banquet etiquette
Tradition
demands that the table is covered with food  at all times. When guest
arrive, all cold food items are on the table, served on small plates,
namely the zakuski, the salads, cakes, and cookies as well as fruit
arrangement in the centre. Only completely empty serving plates are
cleared. Guest plates are exchanged after every course. See also: |
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