1001 Nights treats Uzbek Embassy with PLOV on Novruz
1001 Nights is a Middle Eastern restaurant that serves a gourmet spread of Middle Eastern delicacies in the heart of the world's most happening food destinations - New York. It has an eclectic atmosphere peppered with artworks from Central Asia.
- New York, NY (1888PressRelease) April 09, 2011 - Food marks the beginning of all celebrations irrespective of religion, caste, race and country. Therefore on the occasion of the recently concluded Nowruz, the Persian New Year, the members of the Consulate General of Uzbekistan in New York City were treated to a grand feast of Uzbek Pilaf by none other than the king of Middle Eastern Food in New York, the 1001 Nights.
The dish was prepared by their Master Chef, known to stir up a storm on the palate with his world class blend of Uzbeki traditions in the midst of a multi-cultural diversity. Nowruz is celebrated on the first day of spring and marks the beginning of the year in the Iranian Calendar. Originally a festival of the Zorastrians, it is celebrated across Central Asia, South Asia, Caucasus, Northwestern China and the Crimea and some groups in Balkans.
To be able to cook and deliver the Pilaf at the most prestigious Uzbek address in town on the holiest day of the year was indeed a memorable occasion for 1001 Nights. Located at 801 Second Avenue, New York, the embassy handles almost all the consular issues including protection of interests and rights of Uzbekistan nationals in the USA, issuance of passports and visas, notarization and registration of birth, death, marriage and divorce, etc and authentication of documents for legal effect in Uzbekistan. Inquiries related to trade and commerce can also be addressed to the Consulate General.
The members of the Consulate General praised the food and expressed their desire to have other opportunities in future where they could taste the delicacies more often. "Though it was a team effort, the real credit goes to our Master Chef who delivered the master stroke and made all of us proud," said a fellow chef of the restaurant.
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