Georgia- A Culinary Travel Guide

Georgia is a quixotic mix of Eastern European, Mediterranean, Arabic and Soviet influences. Standing on the crossroads of civilisation, Georgia is neither European nor Asian and, represents the epitome of East meets West with a heady blend of both. Georgia has fallen within the orbit of many cultural influences and empires by enduring its share of invasions. Georgian food is well reflective of its past by managing to incorporate all the new ingredients and meals to create uniqueness for its cuisine. Georgian food and wine culture are best experiential through Supra – traditional feast including a wide array of assortment of dishes always accompanied by large amounts of wine, lasting several hours.

KHINKALI

Khinkali is the Georgian version of dumplings and one of the national dishes of the country. The origins of Khinkali can’t precisely be traced; some accounts point to Tatar's influence, others claim Khinkali to be an original product of Georgia’s primordial mountain culture. Traditionally throughout entire Georgia, Khinkali is filled with a mixture of pork and beef along with various herbs. But they are also available with potato, mushroom or cheese filling as regional differences influence the fillings. For example, in the mountainous regions, the most traditional filling is lamb. The proper way to eat them is to hold the top, bite a hole to suck out the broth and then eat the rest, leaving the knot of dough from the top. This method takes practice and can end up messy if you don’t bite the hole correctly or experience a collapse partway through.

BADRIJANI NIGVZIT

Badrijani Nigzvit is Georgian fried eggplant rolls with walnut filling. This is a delicious appetizer for a great way to start the Georgian feast. It tastes sweet and salty at the same time. This highly addictive finger food is made by plastering thin slices of chargrilled eggplant with a walnut paste that’s flavoured with blue fenugreek, tarragon vinegar, and dried marigold. Thin, long slices of eggplant are cooked until brown and soft, then the paste of walnuts is spread on the eggplant slices, which are then rolled. This classic recipe is found throughout Georgia as part of the vegetable starters for a Supra, but they’re great with drinks before dinner too.

ADJARULI KHACHAPURI  

Khachapuri is the most famous dish in Georgia and there are countless variations of this staple to be tried. There are three different kinds of khachapuri. The standard one is the Imeruli khachapuri. There is also the Megruli khachapuri, with cheese added on top and the Adjaruli khachapuri, which is made of puffy hot bread with cheese melted in the middle and topped with hunks of butter and a cracked egg. The most famous is Adjaruli khachapuri. You can’t leave Georgia without trying at least 20 different khachapuris. Essentially it’s Georgia bread and cheese but done in so many delicious ways and served piping hot.

LOBIO

Lobio is a cross between bean soup and refried beans. The star of this stew is red kidney beans that have been stewed with spices. It is best enjoyed in the traditional way with Mchadi – Georgian cornbread – along with cheese, marinated vegetables or even with meat. Lobio is either served cold or hot usually in a clay pot. The taste and consistency vary depending on if it’s prepared with coriander, walnuts, garlic or onion. There are many varieties of Lobio, subject to the region.

CHURCHKHELA

These sweet delicacies can be found on the streets throughout as this is one among the Georgia famous food variety. Walnuts, hazelnuts or dried fruits are strung together and repeatedly dipped in tartara – a mixture of flour, honey or sugar and concentrated fresh grape juice. This dries into a chewy gelatin-like coating around the nuts and gives them their waxy candle-like appearance. These are usually made in autumn after the harvest of the ingredients and are best enjoyed as a dessert or snack, served with coffee.