Chorsu bazaar is one of the most popular attractions in Tashkent, but unlike most other touristy sights, this bazaar is also popular with the locals. In fact, many locals consider the bazaar to be the center of food, culture and lifestyle in Tashkent.
Chorsu bazaar can be traced back to 8th century, and since then, has been a centre of trade and commerce for the Great Silk Road.
WHAT YOU CAN BUY HERE?
The bazaar features many specialist stalls, making it the biggest market in Tashkent. The stalls range from baked goods to meat and nuts to even clothing items and gifts. In other words you can find here all you can only wish.
Bazaar is the best place to buy souvenirs like leather items, jewellery, handbags, carpets and much more. It’s also an incredible place for photography enthusiasts and culture vultures. Take a look through your camera viewfinder and you’ll be mesmerized by the colors and shapes at each and every stall.
Walking though the stalls you will realize that it’s easy to be lost and you need time to get out the bazaar.
Chorsu bazaar is open every day except Monday. Opening hours is from 5-6 a.m. till 6-7 p.m. The bazaar is at its very best on Saturdays and Sundays. If you are lucky you could be part of famous entertainment for both kids and adults. It’s performance of the rope-walkers and others.
Chorsu bazaar is heavily influenced by flavours of locals. You are bound to come across some odd and wild things along basic candy stalls. Here are some of them: navat (a crystalline sugar); parvarda (snow-white Uzbek candy); pashmak (something like cotton candy); khalva (made from nuts or seed of dedame, sunflower) and others.
DRIED FRUITS AND NUTS STALLS
Dried fruits stall is one of the famous one among the tourists. Why? Because it’s tasty, cheap and very healthful! Do not miss an opportunity to take some to your home with you.
So whether you are passing by Tashkent or are staying for a while, consider visiting this vibrant eastern “hot spot” for a taste of the freshest and the best this region has to offer.
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