Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Octopus with potato gratin and chipotle salsa
Tartlet with smoked sturgeon and pickled radishes
Pikeperch Umi
Braised cheek with creamy potatoes
Ojakhuri — Georgian Family Dish
Bolognese Ravioli
Turkish sea bass sauté with lemon sauce
Sea Bass on the Grill with Roasted Pepper Sauce
Spaghetti with seafood
Grilled Alaskan salmon with mushroom risotto
Duck breast with roasted pumpkin
Karaage - japanese-style fried chicken
Peking Duck — Chef's Signature Serving
Bayram Osh — Tashkent Festive Plov
Ajarcha hachapuri
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Chef
Luka Nachkebia
Everything around us works through the laws of physics and chemistry and if you ask me - culinary is a science. I am a scientist, a food technologist and I try to create art work in the form of delicious food using organic chemistry, biochemistry and physics.Though, apart from science culinary involves a good deal of emotions. I try to evoke emotions, curiosity and revive memories stored deeply in our minds. That's what I share with my students at the Agrarian University Culinary Academy.
Momo
Ancestors of Georgian Khinkali are from East - China, Tibet, Mongolia. All of them have different shapes, but Tibetian momo has almost the same shape as khinkali. They are also called tsak-sha.
Khinkali
There are lot’s of variations of boiled meat and dough in the world, and Georgia is not an exception. It’s known, that Georgian khinkali origin from Mongolia, but who knows, they could appear independently, too.
Mineral water Borjomi
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Chef’s Lifehacks:
2 min
Chef’s Secrets
4 min
