In my introduction, I promised to discuss the Czarist and the Soviet cuisines, two poles in many countries, or how things went starting from rich and bourgeois to simple and poor cuisine. When I was in my early teens, I spent my school summers in the villages of my parents. Apart from the cookbooks, my grandmothers used to make notes about food, write down interesting recipes, and collect from the neighbors and friends as well. These cookbooks I found in the village were very diverse and for me, as a child, it was very strange to understand. Namely, I saw the difference between the books, but ..read more

Mtsvadi – a skewered meat is not a surprise. Considering cultural and religious backgrounds, you can find its variations in almost every country in the world. Kakheti, and mountainous regions of Georgia are famous for Mtsvadi. Everyone loves Mtsvadi. It is not just food or dish; it is the gem of Georgian cuisine, a signature of the Georgian cuisine. What makes it so special? Like I said, meat on a skewer is not a surprise. The idea of authenticity lays in its technique, nature, and environment of Mtsvadaoba a.k.a making of Mtsvadi. Salt is in the simplicity of the dish, joy of gatherings aroun ..read more

Tbilisoba was first celebrated on October 28, 1979. Since then it has become the tradition in our capital. On this very day, Tbilisi City hosts not only Tbilisi residents but also people from other regions of Georgia. They present their autumn harvests, such as grapes, wine, chacha, honey, Churchkhela, nuts, corns, pumpkins, and much more. That’s why the second name for Tbilisoba is the “Autumn Festival”. People also prepare the traditional food in the streets, so, the tourists, local residents can enjoy Mtsvadi, Khinkali, Khachapuri, etc mostly, prepared by the locals. As usual, Tbilisoba eve ..read more

Fish Market – a place to visit, If you’re having a holiday in Batumi. It is located in the seaside town of Georgia, not very far from the town center. First, you have to go to Batumi Fish Market and choose the kind and amount of fish you wish. Afterward, you give the fish to the cleaner woman, who will clean the fish for you, and then you’re heading to the open eatery, right at the wall of the fish market, and wait in a quite long line for fish to prepare. If you are lucky enough, your fish dish will be ready in about 40-60 minutes.  But it was busy Summertime and we were not that lucky a ..read more

Tbilisoba was first celebrated on October 28, 1979. Since then it has become the tradition in our capital. On this very day, Tbilisi City hosts not only Tbilisi residents but also people from other regions of Georgia. They present their autumn harvests, such as grapes, wine, chacha, honey, Churchkhela, nuts, corns, pumpkins, and much more. That’s why the second name for Tbilisoba is the “Autumn Festival”. People also prepare the traditional food in the streets, so, the tourists, local residents can enjoy Mtsvadi, Khinkali, Khachapuri, etc mostly, prepared by the locals. As usual, Tbilisoba eve ..read more

In my introduction, I promised to discuss the Czarist and the Soviet cuisines, two poles in many countries, or how things went starting from rich and bourgeois to simple and poor cuisine. When I was in my early teens, I spent my school summers in the villages of my parents. Apart from the cookbooks, my grandmothers used to make notes about food, write down interesting recipes, and collect from the neighbors and friends as well. These cookbooks I found in the village were very diverse and for me, as a child, it was very strange to understand. Namely, I saw the difference between the books, but ..read more

Mtsvadi – a skewered meat is not a surprise. Considering cultural and religious backgrounds, you can find its variations in almost every country in the world. Kakheti, and mountainous regions of Georgia are famous for Mtsvadi. Everyone loves Mtsvadi. It is not just food or dish; it is the gem of Georgian cuisine, a signature of the Georgian cuisine. What makes it so special? Like I said, meat on a skewer is not a surprise. The idea of authenticity lays in its technique, nature, and environment of Mtsvadaoba a.k.a making of Mtsvadi. Salt is in the simplicity of the dish, joy of gatherings arou ..read more

Ingredients Quince - 4 pcs (medium size) Water - 100 ml Almonds - 60 g Raisins - 60 g Honey - 100 ml Salt - 1/4 tsp Method Step 1 Clean the quinces and cut in small to medium sizes. Step 2 Put the quince slices in a pot or a pan and pour water in it. Step 3 Add butter (optional). Step 4 Let it simmer for 2 minutes. Step 5 Add rinsed raisins. Step 6 Add almonds. Step 7 Add honey and let it simmer until its golden (about 1 minute). Step 8 Finally, add a pinch of salt. Step 9 Spread the portions on plates until the dessert is hot and flexible. This is the 22nd recipe i ..read more

Ingredients Veal/Lamb – 1 kg White wine – 200 ml Tarragon – 200 g Spring onions – 150 g Coriander – 100 g Wild plums – 100 g Salt - 1 tbsp Pepper to taste Method Step 1 Cut the veal/lamb in small parts. Step 2 Put the sliced veal into the pot and pour wine on it. (no water is needed, veal boils in wine and its juice). Step 3 Keep the dish on low heat for about 30-40 minutes. Step 4 When the meat is ready, top the pot with tarragon, coriander, spring onions, and wild plum. Step 5 Cover the pot, leave for couple more minutes and turn off the heat.   Traditionally, key ingredient ..read more

Ingredients Maize flour - 400 g Salt - 1 tbsp Hot water - 100-150 ml Method Step 1 1. Take a bowl and mix maize flour and salt in it. Step 2 2. Pour hot water slowly in it and toss well for making a softly thick dough. Step 3 3. Take into account that dough must be softly thick and not thick and dry. Step 4 4. Heat the pan on a medium fire and pour some oil in it. Step 5 5. Make small balls, lightly roll it in your hands. Step 6 6. Put the maize buns one by one in the pan and fry from both sides (up 1 minute for each side). Step 7 7. You can also bake them in clay pots, where y ..read more