November 27, 2025
EN
Eastern cuisine, born on the road
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About Nómada del Este
We are travelers who carry the warmth of home in every dish. Our recipes have been passed down through generations, and each meal tells a story of journeys, encounters, and traditions.
To share authentic Eastern cuisine with everyone we meet on our journey, preserving traditions and creating new memories.
Menu
Each dish is prepared with love and according to traditional recipes
Plov — traditional Uzbek lamb pilaf
Plov is a centuries-old culinary tradition where patience, heat, and deep flavor come together. We cook our plov in a cast-iron cauldron: onions slowly caramelize, carrots release their natural sweetness, lamb becomes tender and juicy, and the rice absorbs the richness of spices and ghee.
We use ghee or premium vegetable oil to keep the flavor clean and light while preserving authentic technique. The slow cooking process (approximately 3.5–4 hours) ensures fluffy, aromatic, richly textured rice.
Serving
Plov is traditionally served with fresh vegetable salads such as achik-chuchuk (also known as shakarob), made from thinly sliced tomatoes and onions. Pickled vegetables, including pickled onions, and fresh flatbreads pair perfectly with the dish. The meal customarily ends with hot tea.
Nutritional information
- Serving weight: 350 г
- Calories: ~230–260 kcal per 100 g
- Spiciness: mild (not spicy)
- Allergens: none; may contain traces of celery, mustard, or gluten depending on spice suppliers
Main course11€
Khinkali — traditional Georgian dish filled with juicy meat and hot broth inside
Khinkali are a traditional Georgian dish: large, pleated parcels filled with juicy meat and hot broth inside. We prepare our khinkali with a mixture of minced beef and lamb, onion, spices, and freshly ground black pepper to preserve their characteristic flavor and aroma.
The dough is rolled and shaped by hand into the classic "pouch" with a twisted top, while the center remains filled with flavorful meat juice. Khinkali are a hearty, comforting main course.
Serving
Khinkali are traditionally eaten by hand: you hold the top, take a small bite, drink the broth, and then finish the rest. They are served hot, with freshly ground black pepper, optionally accompanied by fresh herbs and bread. Light salads and yogurt-based sauces pair well with the dish. The meal is often finished with hot tea.
Nutritional information
- Portion size: 4 pcs (~320 g)
- Calories: ~190–230 kcal per 100 g
- Spiciness: mild to medium (light pepper heat)
- Allergens: gluten (wheat flour); may contain traces of dairy, celery, mustard, or gluten in spices depending on suppliers
Main course12€
Shurpa — traditional Uzbek lamb soup
Shurpa is an ancient staple of Central Asian cuisine — a generous, aromatic soup slowly simmered over low heat. We prepare our shurpa with tender lamb and plenty of vegetables: carrots, potatoes, sweet peppers, onions, and fragrant spices. Long simmering gives the broth clarity, depth, and a rich signature aroma.
The lamb becomes soft and falls off the bone, while the vegetables retain their shape and natural sweetness. Shurpa is a hearty, warming soup that pairs well with both light starters and rich main courses.
Serving
Traditionally served with fresh herbs, thinly sliced onions, and warm flatbread. Pickled vegetables and fresh salads also complement the soup beautifully. The meal is customarily finished with hot tea.
Nutritional information
- Portion size: 350 g
- Calories: ~55–85 kcal per 100 g
- Spiciness: mild (not spicy)
- Allergens: none; may contain traces of celery, mustard, or gluten depending on spice suppliers
Soup9€
Stories on the Road
Stories about our journey, dishes, and people we meet along the way
Route Map
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Route Map
«Every dish is a point on our journey»