Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Caramelized foie gras in forest berry sauce
Horse steak in a baked beet cream sauce with onion marmalade
Spring roll with shrimps
Braised marbled beef rib
Braised beef ribs
Veal in a tagine
New Year tart with pumpkin curd
Green bean dip with cashew walnut sauce
Shivit Oshi
Spaghetti with blue crab and shrimp
Kazakh-style meat (beshbarmak)
Skirt Steak with grilled romaine and cured kashi egg yolk
Horse steak with eggplant
Beef cutlet "Gorynych"
Lamb ribs, baked with sweet potato garnish and Chimichurri sauce
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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.
French "Chicken Kiev"
Chicken Kiev is involved in some historical troubles. In post-soviet countries, people call it "Kiev cutlets". First of all, this dish was not invented in Kiev. Second - it's actually a roll, not a cutlet. Our recipe is a predecessor of chicken Kiev and is actually French.
Green pea soup
This is very simple and tasty recipe. You can enjoy this soup both warm or cold - I prefer cold. It's really important to use fresh or frozen peas.
Mineral water Borjomi
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Chef’s Lifehacks:
2 min
Chef’s Secrets
4 min
