Taam-Tov: Bukhara Jewish cuisine from Uzbekistan
Taam-Tov
LOCATION:
41 West 47 Street, 3th Floor, New York (btw 5 & 6 Ave)
RATING:
REVIEWS:
Hidden on the 3rd floor in an unmarked commercial building in the bustling Diamond District, Taam-Tov offers Bukharan Kosher cuisine to dedicated Central Asia Jews customers. Bukhara Jewish cuisine? Frankly, I am very ignorant and I have no idea what this is. So I do my little research and found out Bukharian Jews is one of the most isolated Jewish communities in the world.
Bukharian Jews (Bukhoran Jews, Bukharan Jews) is a blanket term for Jews from Central Asia who speak a dialect of the Tajik language. The term is originated from Bukhara, the fifth-largest city in Uzbekistan. Historically, Bukharian Jews refers to the indigenous Jews who live in Central Asia since the Babylonian exile in 7th Century BCE. The community survived for centuries subject to many conquering influences including Persian Empire, Arab Muslims, Mongolian Invasion and Soviet Union that lead to the complete isolation from the rest of the Jewish world for more than 2,000 years. The language they speak is Bukhori, a dialect of the Tajik/ Persian language. Nowadays, almost all Bukharian Jews use Russian as their main language because of the Soviet occupation, only a minority speaks Bukhori. Since the collapse of the Soviet Union, the vast majorities have moved to Israel and the United States.
Being an important trading region of the Silk Road, Bukhara Kosher cuisine shows traces of Persian (e.g. Shish-Kebab $3.50), Eastern European (e.g. Golubtsy $6.99), Russian (e.g. Beef Stroganoff $.6.99), Indian (e.g. Samsa $1.99) and Chinese (e.g. Lagman $4.49) influences. Taam-Tov’s must have Lamb Shish-Kebab ($3.50) is savory, juicy and deeply spiced. Although it is not huge in size, the quality of meat and the taste is stellar. I guarantee that you don’t want to share this with anybody at all.
Bukharian Jews (Bukhoran Jews, Bukharan Jews) is a blanket term for Jews from Central Asia who speak a dialect of the Tajik language. The term is originated from Bukhara, the fifth-largest city in Uzbekistan. Historically, Bukharian Jews refers to the indigenous Jews who live in Central Asia since the Babylonian exile in 7th Century BCE. The community survived for centuries subject to many conquering influences including Persian Empire, Arab Muslims, Mongolian Invasion and Soviet Union that lead to the complete isolation from the rest of the Jewish world for more than 2,000 years. The language they speak is Bukhori, a dialect of the Tajik/ Persian language. Nowadays, almost all Bukharian Jews use Russian as their main language because of the Soviet occupation, only a minority speaks Bukhori. Since the collapse of the Soviet Union, the vast majorities have moved to Israel and the United States.
Being an important trading region of the Silk Road, Bukhara Kosher cuisine shows traces of Persian (e.g. Shish-Kebab $3.50), Eastern European (e.g. Golubtsy $6.99), Russian (e.g. Beef Stroganoff $.6.99), Indian (e.g. Samsa $1.99) and Chinese (e.g. Lagman $4.49) influences. Taam-Tov’s must have Lamb Shish-Kebab ($3.50) is savory, juicy and deeply spiced. Although it is not huge in size, the quality of meat and the taste is stellar. I guarantee that you don’t want to share this with anybody at all.
The $6.99 Uzbek Pilaf (can also be spelled “Plov” or "Palov") is the flagship of their culinary tradition so we must give it a try. The big orange rice dish consists of super tender mutton cubes and julienned carrots cooked with barley rice, onion, garlic and special spices. The dish tastes a little bit Russian, a bit Indian, a bit Eastern European and a bit Chinese. The dish tastes great with the locally made Koscher S’Chüg Green jalapeno pepper mix (from Astoria) that sits quietly on every table.
We ask the friendly waitress what kind of spices they use in the Pilaf and she explains the basic process of making it: Sautee onions and carrots until lightly browned. Add mutton cubes and stir until browned. Add water and cook until meat is tender. Add rice, spices and garlic then add more water and boil uncovered until rice is soft. Cover the pot and let the rice steam until done.
I will definitely come back and try other delicious items from Taam-Tov. After the research I learned that the 108th Street in Forrest Hill/ Rego Park area in Queens is filled with Bukharan restaurants and I cannot wait to let my belly drag me there and once again sample this unique cuisine.
TIPS:
Taam-Tov is not open at dinner.
They open from:
10am - 5pm
Monday - Friday
We ask the friendly waitress what kind of spices they use in the Pilaf and she explains the basic process of making it: Sautee onions and carrots until lightly browned. Add mutton cubes and stir until browned. Add water and cook until meat is tender. Add rice, spices and garlic then add more water and boil uncovered until rice is soft. Cover the pot and let the rice steam until done.
I will definitely come back and try other delicious items from Taam-Tov. After the research I learned that the 108th Street in Forrest Hill/ Rego Park area in Queens is filled with Bukharan restaurants and I cannot wait to let my belly drag me there and once again sample this unique cuisine.
TIPS:
Taam-Tov is not open at dinner.
They open from:
10am - 5pm
Monday - Friday
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BOOKMARK:
posted by: >Kenneth Hung
