TYUBETEIKA

Rice simmered with meat, carrot and cumin in a cast-iron kazan — the Tashkent way, served as one generous mound.

Hand-pulled noodles in a rich meat broth with vegetables — the soupy version of Central Asia's best-known noodle dish.

Flaky oven-baked pastry parcel filled with beef and onion, crisp outside and juicy within.

The same hand-pulled noodles, this time stir-fried over high heat with meat and vegetables instead of served in broth.

The lighter samsa: the same flaky oven-baked pastry, filled with chicken and onion.

Chicken carved off the vertical spit, wrapped in flatbread with vegetables and sauce.

The beef version: darker, richer meat off the same spit, wrapped with vegetables and sauce.

Both meats in one wrap for those who cannot choose between the chicken and the beef.

The classic wrap with cheese added, melting into the hot meat.

The classic wrap built with hot sauce, for those who want heat with the meat.

The largest wrap on the board — the same filling, a full meal's worth of it.

The filling served open on a plate instead of rolled up — eaten with a fork.

The classic wrap dressed with doner sauce instead of the house sauce.

A small wrap for a snack rather than a meal — the cheapest way onto the shawarma board.

Fried chicken in hot Korean sauce served with chewy rice cakes under melted cheese — the biggest plate in this section.

Fried chicken pieces coated in a warm, pourable cheese sauce.

Fried chicken topped with cheese and melted through.

Chicken stuffed with cheese, so it pulls when you break a piece open.

Fried chicken in a glossy sweet-and-sour glaze — the mild choice in this section.

Fried chicken in teriyaki — soy-based, sweet and savoury at once.

Rice stir-fried with shrimp, egg and spring onion in a hot wok.

Rice stir-fried with chicken, egg and spring onion.

Rice stir-fried with pork, egg and spring onion.

The plain version: rice and egg, no meat — the cheapest dish on the menu.

Rice slow-cooked down to a soft porridge with beef — a warm, easy dish for morning or late evening.

Oats cooked to a creamy porridge — the breakfast option on this board.

Tomatoes and onion, thinly sliced — the salad Central Asia serves alongside pilaf and lagman.

Deep-fried potato sticks, salted and served hot.

Vietnamese coffee under a whipped salted-cream cap — sweet and savoury in the same sip.

Vietnamese phin-style black coffee — strong, no milk.

Vietnamese coffee with condensed milk — the country's everyday cup.

Black coffee poured over blended frozen coconut milk.

Milk-forward Vietnamese coffee — more milk than coffee. Hot or iced.

Espresso lengthened with hot water.

Espresso with steamed milk and a thin layer of foam.

Espresso under a thick cap of milk foam.

A single short shot of pressure-brewed coffee.

Two shots in one cup, for a stronger dose.

Ripe avocado blended with ice and milk into a thick, mild shake.

Ripe mango blended with ice — sweet and tropical.

Coconut flesh and milk blended with ice into a cool, creamy drink.

Banana blended with ice and milk — thick and filling.

Several fruits pressed together into one glass.

Freshly pressed pineapple, no added water.

Freshly pressed watermelon — light and cooling.

Freshly squeezed oranges.

Pressed carrot — sweet, earthy, no sugar added.

Passion fruit pressed into a sharp, aromatic juice.

Freshly pressed apple.

Cocoa with milk, served hot or over ice.

Cocoa under a salted cream cap — the salt-coffee idea, made with chocolate.

Fresh ginger steeped with honey — served hot.

Black tea with lemon and honey, hot or over ice.

A whole young coconut, opened and served with a straw.

Still lemonade — lemon, water and sugar over ice.

The same lemonade built on soda water — fizzy and sharper.