HealthyKyrgyz Cuisine

Steamed dumplings in whole wheat wrappers filled with lean halal beef, sweet onion and cracked black pepper, served with cold-pressed yogurt.

Delicate buckwheat-flour wrappers with lean halal lamb, fresh dill and mountain herbs — naturally gluten-free.

Golden corn-flour wrappers with halal turkey, caramelised onion and parsley — light, gluten-free and rich in antioxidants.

Fresh cabbage, carrot, spinach and mushrooms in thin whole wheat wrappers — light, fibre-rich and completely plant-based.

Sweet roasted pumpkin, sautéed onion and toasted pumpkin seeds in whole wheat wrappers, finished with natural yogurt and dill.

Traditional Kyrgyz rolled steamed pastry with lean halal beef, sweet onion and mountain herbs — sliced into elegant pinwheels.

Rustic whole wheat dough rolled with halal beef, mixed peppers and fresh herbs — wholegrain, high in fibre and slow-releasing energy.

Golden corn-flour dough rolled with slow-cooked potato, onion and thyme — naturally gluten-free and beautifully aromatic.

Vibrant baby spinach, spring onion, fresh garlic and a touch of cottage cheese, rolled into stunning green pinwheels.

Sweet mashed pumpkin, sage and toasted pumpkin seeds rolled into a warming autumn oromo — rich in beta-carotene.

Our chef's signature plov: fluffy long-grain rice, lean halal beef, caramelised carrots, chickpeas and whole garlic — cooked in a traditional cast-iron cazan.

Nutty wholegrain brown rice with slow-cooked halal lamb, sweet carrots, chickpeas and roasted garlic — richer in fibre than classic plov.

Golden Anatolian bulgur wheat with halal chicken, caramelised carrots, sultanas and warming cumin — nutty, aromatic, wholegrain.

Toasted buckwheat kasha with lean halal beef, caramelised onion and sweet carrots — gluten-free, iron-rich and deeply nourishing.

Plump pearl barley slow-cooked with halal turkey, forest mushrooms, thyme and garden herbs — a prebiotic, gut-loving classic.

Tri-colour Andean quinoa with grilled halal chicken, chickpeas and roasted seasonal vegetables — a complete-protein superfood plov.

Slow-braised lean halal beef with caramelised onions and thyme, served on toasted buckwheat kasha — a Kyrgyz winter classic.

Grilled halal chicken breast marinated in yogurt and herbs, served on golden bulgur pilaf with roasted red peppers and parsley.

Creamy pearl barley risotto with wild forest mushrooms, garlic, fresh thyme and shaved parmesan — earthy and prebiotic-rich.

Grilled white sea fish fillet with lemon and dill, on nutty wholegrain brown rice — high in omega-3 and slow-releasing energy.

Halal chicken breast char-grilled to order, served with a rainbow of seasonal vegetables — courgette, peppers, carrots and asparagus.

Delicate white fish fillet gently steamed with fresh dill, parsley, thyme and lemon — pure, clean flavour with minimal fat.

Slow-roasted halal turkey breast with rosemary, on a bed of roasted root vegetables — carrots, parsnips and sweet potato.

Sweet bell peppers filled with quinoa, lean halal beef, tomato, onion and fresh herbs — baked in a light natural tomato sauce.

Tender lean halal beef meatballs gently steamed with fresh basil and parsley, in a light natural tomato-herb sauce — never fried.

Roasted pumpkin cubes with slow-cooked chickpeas, crispy sage and jewel-like pomegranate seeds — completely plant-based and fibre-rich.

Roasted pumpkin, massaged kale, pomegranate seeds, toasted walnuts and cold-pressed tahini.

Slow-roasted beetroot, baby spinach, crumbled goat cheese and toasted walnuts, balsamic glaze.

Crisp lettuce, cherry tomato, cucumber, radish and red onion with extra virgin olive oil and lemon.

Ripe tomato, cool cucumber, red onion and dill dressed with cold-pressed olive oil.

Julienned raw carrot with garlic, coriander seed and lemon-olive oil dressing.

Roasted beetroot cubes with parsley, walnut crumble and balsamic vinegar dressing.

Shredded white cabbage and carrot tossed with lemon juice and a drop of olive oil.

Purple cabbage, tart apple slivers and jewel-like pomegranate seeds in balsamic vinaigrette.

Steamed broccoli florets with toasted sunflower seeds and creamy lemon-yogurt dressing.

Golden roasted cauliflower with parsley, capers and lemon-olive oil dressing.

Baby spinach with fresh strawberry slices and toasted almonds in balsamic vinaigrette.

Chunky avocado with cherry tomato, red onion, fresh coriander and a squeeze of lime.

Tomato, cucumber, red onion, kalamata olives and feta cheese with oregano and olive oil.

Slow-cooked chickpeas with tomato, parsley, red onion and lemon-olive oil dressing.

Al-dente green lentils with roasted red pepper, red onion and herb vinaigrette.

White, kidney and cannellini beans with celery, red onion and herb-mustard vinaigrette.

Fluffy quinoa with cucumber, cherry tomato, fresh mint and lemon dressing.

Fine bulgur with a mountain of parsley, mint, ripe tomato and lemon-olive oil.

Toasted buckwheat with roasted courgette, spring onion and fresh dill.

Nutty brown rice with edamame, sweet corn, spring onion and sesame-lemon dressing.

Flaked tuna with green beans, cherry tomato, boiled egg and olives, lemon olive oil.

Char-grilled halal chicken breast over mixed greens with avocado and lemon-herb dressing.

Cold-smoked salmon over baby leaves with cucumber ribbons, capers and lemon-yogurt dressing.

Free-range boiled eggs with chives, parsley, dill and Greek yogurt dressing.

Sweet roasted pumpkin over rocket with toasted pumpkin seeds and tahini drizzle.

Julienned green apple and carrot with raisins and a light honey-lemon dressing.

Rocket, watercress and baby gem with cucumber ribbons and delicate herb vinaigrette.

Whole leaves of parsley, dill, coriander, basil and mint with lemon and olive oil.

Hand-pulled noodles and lean beef in a slow-simmered mountain broth with dill.

Clear golden broth with tender lean beef, potatoes, carrots and mountain dill.

Slow-simmered lamb with chickpeas, root vegetables and fresh herbs.

Golden chicken broth with poached breast, potatoes, carrots and parsley.

Diced turkey, zucchini, carrots, celery and peas in a light clear broth.

Silky red lentils with smoked paprika, cumin and a squeeze of lemon.

Hearty chickpeas simmered with tomato, garlic and fresh parsley.

Slow-roasted pumpkin puréed with ginger, thyme and toasted seeds.

Vibrant broccoli purée finished with olive oil — no heavy cream.

Silky baby spinach purée with toasted seeds and lemon zest.

Roasted cauliflower blended smooth with garlic and cracked pepper.

Deeply savoury blend of porcini, chestnut and button mushrooms with thyme.

Clear broth with celery, ginger, kale and lemon — cleansing and warming.

Wholegrain brown rice, shredded chicken and vegetables in golden broth.

Chewy pearl barley slow-cooked with mushrooms, carrots and dill.

Toasted buckwheat with lean beef, carrots and herbs.

Bulgur wheat simmered with tomatoes, mint and warming spices.

Delicate cod, leek and fennel in a light aromatic broth.

Slow-roasted tomatoes puréed with fresh basil and olive oil.

Silky zucchini blended with fresh mint — light, no heavy cream.

Vibrant magenta beetroot velouté finished with a swirl of yogurt and dill.

Cannellini beans slow-cooked with kale, tomato, carrot and rosemary.

Yogurt-marinated chicken breast, oven-baked with warm garam spices and lemon.

Gently steamed turkey breast on fluffy quinoa with roasted cherry tomatoes and parsley.

Six-hour braise in glossy grape-must reduction with baby carrots and pearl onions.

Whole sea bass parchment-baked with lemon, fennel fronds and fresh dill.

Wild salmon fillet baked over steamed asparagus and broccoli with lemon and dill.

Toasted kasha with wild forest mushrooms, caramelised onion and thyme.

Roasted aubergine boats filled with bulgur, walnut and pomegranate, drizzled with tahini.

Creamy pearl barley, porcini mushrooms, fresh thyme and aged parmesan.

Brown rice with edamame, ripe avocado, pickled ginger, nori and toasted sesame.

Puy-lentil and vegetable ragù under a golden sweet-potato mash crust.

Slow-cooked green lentils and chickpeas in a rich tomato-coriander broth.

Thin zucchini ribbons rolled around whipped ricotta and spinach, over cherry-tomato sauce.

Silky mousse of ripe avocado, 85% cocoa and date syrup, finished with sea salt.

Whole apples stuffed with walnuts, raisins and a whisper of honey, oven-baked till golden.

Thick strained yogurt with raspberries, blueberries, strawberries, honey and granola crumble.

Overnight chia in almond milk topped with fresh mango, blueberries and mint.

Kiwi, mango, strawberries, blueberries, orange and pomegranate seeds with mint.

Almonds, walnuts, pistachios, apricots, figs, dates and sultanas — nomadic energy.

Traditional Kyrgyz fermented grain drink — naturally probiotic, cooling and grounding.

Chilled salted yogurt shaken with sparkling water and fresh dill — instant refreshment.

Roasted cracked wheat gently fermented — nourishing, warming and full of natural enzymes.

Traditional non-alcoholic fermented millet drink from the nomadic kitchen — creamy and tangy.

Cool cultured yogurt whisked with mountain water and a whisper of salt — classic digestive.

Fermented mare's milk from the summer pastures — the great tonic of the Tian Shan nomads.

House blend of wild thyme, mountain oregano and Alatau herbs, hand-picked in the highlands.

Ruby-red infusion of sun-dried rosehips — rich in vitamin C, gentle and restoring.

Amber tea from wild thyme picked in the Tian Shan foothills — soothing to breath and body.

Bright green infusion of hand-torn peppermint leaves — cooling and clarifying.

Golden infusion of whole chamomile blossoms — the quiet tea of good sleep.

Lemon-balm leaves and a slice of citrus — a soft, uplifting tea for the afternoon.

Bright-orange tonic of pressed sea buckthorn berries with warm honey and ginger.

Slow-brewed compote of raspberries, blackcurrants and blueberries — no added sugar.

Chilled mountain water infused with citrus slices, cucumber, strawberries and mint.