A few months ago I made one of the boldest decisions of my life: I went on a month-long trip through the countries of the Great Silk Road. I bought a Silk Road Tour to 5 Stans and the Caucasus and visited eight countries in 31 days: Kazakhstan, Turkmenistan, Kyrgyzstan, Uzbekistan, Tajikistan, Azerbaijan, Georgia, and Armenia. I was asking myself:“Can I really do this? Isn’t it too much?” But it turned to be unforgettable life-enriching journey which I have never regretted. I want to share my experience with you:
Kazakhstan
Our journey began in Almaty. The city is immersed in greenery and is surrounded by the beautiful mountains which are seemed from everywhere. We visited Panfilov Park and strolled through the Green Bazaar – noisy, fragrant, and vibrant. I immediately fell in love with the atmosphere: people are always happy to smile, offer treats, and offer advice.
The next day, we visited Medeo and Shymbulak resorts where we enjoyed beautiful landscapes and clear air. Kazakh nature is very memorable: mountains with white peaks, azure lakes. And the highlight of this day was a visit to Falcon Farm where trained birds showed amazing tricks.
What I tried
Of course, first of all we tried beshparmak – the most popular national Kazakh dish, a must-try. Beshbarmak is made from lamb or beef. The meat is simmered with aromatic spices, then the noodles are cooked separately in the same broth, along with the onions. Interestingly, in Kazakh culture it is used to eat beshparmak and some other dishes with hands. We also tried manty, fresh flatbreads, and local tea – everything simple, yet surprisingly filling and authentic.
Kyrgyzstan
The tour continued to Kyrgyztan. Crossing borders was very easy – the borders here feel more formal. After passing the customs we moved to Bishkek. The city is calm and welcoming.
The most memorable was the second day when we moved to Issyk-Kul – a huge legendary lake framed by mountains, reflecting the sky. We stopped by the Burana Tower and had lunch with at local family’s house – moments like these that make you realize what travel is really all about. It was an authentic experience, we felt like locals eating their homemade food and chatting with them.
What I tried
I think Kazakh and Kyrgyz cuisine have a lot in common: here also meat and dough-based dishes dominate. We tried homemade soups, meat dishes, flatbreads, tea – everything simple, but authentic and with soul.
Uzbekistan
In Uzbekistan, history came in full concentration. We were lucky to have Olga as our guide. She didn’t lecture – she shared stories, as if talking about places she truly loved.
Tashkent surprised me with its mix of modern and Soviet-era architecture. We visited different historical and cultural sites such as the Khast-Imam Complex, Chorsu Bazaar, wide avenues and quiet courtyards. But the real amazement was still ahead.
The next day we headed to Samarkand – a city where you simply stop and stare. It is one of the oldest cities in Central Asia, and the important trading point of the Great Silk Road. We explored Registan Square, madrasahs, mosques. It was a real immersion into the history of the Silk Road.
Bukhara and Khiva also greeted us with their madrasahs, fortresses, and ancient streets. In Bukhara, an evening dinner with a folk show created a truly warm and atmospheric memory.
What I tried
Of course, we tried Uzbek pilaf – many times, in many versions. Did you know that Uzbek pilaf is included in the UNESCO Intangible Cultural Heritage List? I didn’t, and I must admit that it deserves it, this dish has absolutely original taste due to the combination of meat and spices. We also enjoyed local non bread, samsa, and sweets.
Tajikistan
In Tajikistan we just had a short stay with one night. We headed there from Samarkand and made a stop to visit Panjakent which was an important Silk Road City. We also visited Panjakent old city and the Seven Lakes in Tajikistan – nature there feels like a watercolor painting.
Turkmenistan
Turkmenistan is less discovered by tourists country and I was waiting our travel with curiosity. Our guide Serdar was very confident, attentive and hospitable. With him, the country felt understandable and comfortable.
We started our acquaintance with a Mary city. It is a city with long lasting history located on an oasis among a desert. From there we moved to ancient Merv – it is a well-preserved city of the Great Silk Road protected by UNESCO now. It was a great discovery for us as we plunged into its historical heritage.
The next day we explored the capital – Ashghabat. As you might know Turkmenistan is a country of carpets and we get acquainted with their history and technology in the National Carpet Museum.
The absolute highlight was the Darvaza Gas Crater. Spending a night in the desert, tents, and a massive fiery crater glowing in the darkness was unforgettable.
What I tried
We tried chorba soup with lamb and vegetables, pilaf and gutabs.
Azerbaijan
Our tour continued and we had a flight to Baku – the capital of Azerbaijan. Thus I appeared in a new world – the Caucasus. Baku welcomed us with modern architecture and sea air.
The next day we had a drive to the fantastic historical-art reserve Gobustan to see its petroglyphs and bubbling mud volcanoes.
And the next day we had sightseeing in Baku. It was an informative tour which covered all the historical and cultural heritage of the city: the modern buildings, the Old City, the Palace of the Shirvanshahs, the museums, squares, and mosques.
The trip to Sheki stood out: mountains, the Khan’s Palace, and local crafts.
What I tried
We tried the local varieties of pilaf. Interestingly, although it shares the same name as Central Asian pilaf, the taste is completely different. In Uzbekistan, the dish is cooked in a same pot: rice, meat, carrots, and spices simmer together, infusing juices and flavors, resulting in a hearty, rich dish. In Azerbaijan, however, the rice and filling such as meat or dried fruits are cooked separately in different pots and mixed when serving.
I also tried the piti soup in small in small pots and, of course, local pakhlava – rich, sweet, perfect with local black tea.
Georgia
In Georgia, we were accompanied by our friendly guide Sophie, and with her help the country immediately felt alive.
We started from very hospitable and festive winemaking region of Kakheti which added a unique flavor to the journey: sun-kissed vine yards, wine tastings, a shoti bread baking master class, and long conversations at the table with toasts and laugh.
The next day we had sightseeing in Tbilisi. It is a city of contrasts: old wooden balconies, old cobbled streets, modern bridges and architecture. We stayed at the Graphica Hotel, which became a true place of rest after long days – quiet, comfortable, and welcoming.
The drive along the Georgian Military Highway to Kazbegi, was one of the strongest days of the entire tour. Gergeti Trinity Church against the backdrop of Mount Kazbek is a sight that literally takes your breath away.
What I tried
Of course, we tried khachapuri – unleavened dough, salty cheese, butter – it’s amazing how the combination of the simplest ingredients can produce such a rich flavor. I also remember juicy khinkali with minced meat, pkhali, grilled meats – and the feeling that you were genuinely welcome everywhere.
Armenia
The final chapter of my journey was Armenia. Our first stop was in Tavush region which is lost among the velvet green mountains. The monasteries of Goshavank and Haghartsin made us closer to Armenian faith. We also strolled in cozy Dilijan resort town and listened interesting stories of our guide Raffi who shared histories in a way that made you want to listen closely. Then we stopped at Lake Sevan which beautifully shimmered in the sunlight.
In Yerevan, we stayed at the Felinger Hotel – a peaceful place where it was finally possible to slow down and simply be with your thoughts.
Our sightseeing tour started the next day. Our guide took us around the city center and showed us the most beautiful and famous sites, buildings and architectural structures like the Cascade, the Opera, and the Republic Square with its fountains.
The highlight of the tour was our visit to Khor Virap Monastery with its stunning of Mount Ararat, which became a moment of amazement. Standing there, I realized how much I had seen and experienced in just one month.
What I tasted
In Armenia I was strongly encouraged to try local barbeque – khorovats. It is made from pork or lamb with special marinade. It quickly became my favorite barbecue I’ve ever had. And I liked that it is served in Armenian lavash accompanied by grilled potatoes and vegetables. I also tried local fermented soup spas and sweet gata.
Final Thoughts
Central Asia and the South Caucasus are different yet surprisingly similar regions. They have different religions, cultures, cuisines but what unites them is the most hospitable and friendly people I have ever seen in my life. I discovered how different countries can be, and how similar people are at heart. If you’re still hesitating – don’t. This is a life-enriching journey that will stay in your heart forever. You can watch the silk road tour video and imagine what you can recieve during this amazing tour.
