These manti are steamed for around 40 minutes until the thin, wobbly skins turn translucent and the beef filling — seasoned with cumin and coriander — becomes juicy. Served with sour cream, carrot salad, and optional chilli oil. Multiple reviewers call out the delicate wrappers as what sets these apart from Chinese or Georgian dumplings.
Tips from diners
Add the chilli oil — it's not on the table by default, you need to ask for it. The sour cream alone is good but the chilli oil transforms them.
These are a proper meal on their own — five dumplings per portion is filling. If you're sharing, one portion of manti plus a plov bowl between two works well.
Plov is the centrepiece of Uzbek cooking — rice cooked low and slow with tender lamb pieces, julienned carrots, chickpeas, and raisins. The spice mix includes cumin and coriander seed. Reviewers describe this as hearty comfort food, and it's filling enough as a standalone meal. The lamb is cooked until it pulls apart easily.
Tips from diners
This is the dish to order if you've never had Uzbek food before — it's the national dish and gives you the clearest sense of the cuisine. Very filling on its own.
Golden, hand-crimped pastries with buttery, flaky layers wrapped around a beef and onion filling seasoned with cumin. The pastry shatters when you bite into it. Reviewers compare them favourably to samosas but note the texture is closer to puff pastry. Available as one piece or two.
Tips from diners
At three quid each, grab one as a snack while you wait for your manti or plov. The pastry is best eaten hot — it loses its crunch as it cools.
Pumpkin-filled manti — a traditional Uzbek variation, not an afterthought. The pumpkin filling is naturally sweet and pairs well with cumin. Same thin steamed wrappers as the meat versions. A genuine vegan option rather than a compromise.
Tips from diners
The pumpkin filling is traditional in Uzbek cooking, not a token vegan swap. Ask whether the sour cream accompaniment is vegan — they have a dairy-free version.
A lighter alternative to the beef version, with a well-balanced chicken filling that reviewers say has cleaner spicing. Same thin steamed wrappers and accompaniments. Several reviews single out the chicken version as surprisingly flavourful — not just a second-choice option behind the beef.
Tips from diners
If you can't decide between beef and chicken manti, the chicken is lighter and arguably more delicate. Worth trying both if you come with a friend.
Thick, chewy noodles tossed with lamb pieces and seasonal vegetables in a savoury sauce. This is Lagman — a Central Asian noodle dish that bridges Chinese and Middle Eastern cooking traditions. The noodles have a satisfying chew, and the lamb is seasoned with the same cumin-forward spice profile as the rest of the menu.
Tips from diners
This is the dish for people who find plov too rice-heavy. The noodles have a hand-pulled chewiness you won't find at most food hall stalls.
Founded by Muzaffar Sadykov, who graduated from KERB's InKERBator scheme in Peckham before landing a permanent spot in Seven Dials Market's Cucumber Alley. OshPaz is one of the very few places in central London serving traditional Uzbek food — manti dumplings steamed for 40 minutes, plov rice cooked with lamb and raisins, and flaky samsy pastries. Everything is halal.
OshPaz is in the Cucumber Alley section of Seven Dials Market, not the main Banana Warehouse food hall. Walk past the main seating area and look for it in the hallway. Easy to miss on a first visit.
Seven Dials Market gets packed from 12:30-2pm on weekdays. Come at noon or after 2pm to grab a seat near the stall. There's shared seating in the main hall if Cucumber Alley is full.
You can eat well here for under a tenner — a samsy and a manti portion covers lunch. Plov bowls are the best value if you want a full meal. Sauces and water don't come automatically — ask for them.
Check your receipt — some diners have reported an unexpected service charge being added. The food hall counter doesn't typically warrant a service charge.
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