Toshkent Restaurant

“The food was fresh, perfect timing and great service.”

Steven Nechamkin★★★

The restaurant is located in the Bensonhurst section of Brooklyn. They prepare halal cuisine from the country of Uzbekistan. Uzbekistan is an Asian country and was formerly part of the U.S.S.R.(Russia). Servers are available for dining in. Soups 🍲, salads 🥗, hot and cold appetizers, kebabs, entrees, sides, desserts 🍨 and beverages ☕️ are on the menu. I ordered the chuchvara soup which consisted of several small dumplings in a clear broth. The entree was Uzbek plov which is a traditional rice dish with lamb, carrots and chickpeas. The food was average in taste and flavor.

EasyFirst LLC★★★★★

This Uzbek-style restaurant is a hidden gem that delivers an unforgettable culinary experience. The moment you step in, the aroma of spices and grilled meats pulls you in. Their plov is a standout—rich, buttery rice with tender lamb, perfectly cooked carrots, and a gentle blend of spices that hit all the right notes. The manti, large and juicy steamed dumplings filled with flavorful minced meat and onion, melt in your mouth and are incredibly satisfying. Surprisingly, their avocado salad is a refreshing star on the menu—bright, crisp, and drizzled with a tangy vinaigrette that balances the he

Olga Dambaeva★★★★

Went to this place several times. The food and service are great. The bread and meat super fresh and delicious. The only thing that seemed weird on October 25th, 2025 it’s a service fee of 15% from your total and they ask about tip on top as well. Never notice this fee before as I visited a lot of places around the city. I wish they at least mentioned it before you start order. When I asked a waiter to explain what’s this service fee means the answer was its regular fee that every restaurant has.

J★★★★★

Uzbek Plov is life changing. Easily one of the most satisfying halal dishes I’ve had in Brooklyn. The rice was long-grain and perfectly separated, each kernel thoroughly infused with the rendered lamb fat and spices rather than being layered. The carrots were cut thick, slow-cooked until sweet and tender, balancing the richness of the dish exactly as palov should. The meat itself was the highlight: large, generous chunks, braised until fork-tender, with deep flavor that clearly came from proper layering of meat, onions, and spices. The seasoning made it smell amazing and took the natural fla