Zuri Camille de Souza (India/France)

Zuri Camille de Souza, an Indian cook based in Marseille, works at the intersection of ecology, heritage, and the senses. Her culinary practice draws from her Goan roots and diasporic upbringing to explore seasonality, storytelling, and collective memory. At the Bukhara Biennial, she will craft a flower-based dinner in which each dish becomes an ode to a local ingredient or cooking technique from Bukhara and its surroundings. Drawing connections between Mughal and Timurid worlds, de Souza will create a table setting inspired by Uzbek miniature painting, merging food and visual tradition in a multisensory tribute to place.

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Herb bouquet 
(fresh herbs, lettuce, edible flowers, green onions, preserved Uzbek lemons)

Naan
(pistachio and cumin butter, black garlic)

Kothimbirwadi 
(chickpea flower, coriander, fresh cheese, carrot)

Pumpkin Saar
(pumpkin, mustard seeds,tamarind, curry leaves)

Biryani to share
(vegetables, coconut milk, basmati rice, rosewater, apricot seeds and almonds, pine nuts, spiced yoghurt, fresh salad)

Lemon Tart
(lemon curd, shortbread biscuit with caraway seeds, fresh thyme and pecans) 

Price: 950.000 UZS

Attendance is by reservation, as places are limited. 
Please book your table using the website or sending us an email: rsvp@bukharabiennial.uz.