Distinctive Georgian flavors
Choose a region and discover Georgian tastes and recipes.
Karaage - japanese-style fried chicken
Peking Duck — Chef's Signature Serving
Bayram Osh — Tashkent Festive Plov
Ajarcha hachapuri
Rack of Lamb with Truffle Demi-Glace and Tomato Marmalade
Caramelized foie gras in forest berry sauce
Horse steak in a baked beet cream sauce with onion marmalade
Spring roll with shrimps
Ojakhuri — Georgian Family Dish
Bolognese Ravioli
Turkish sea bass sauté with lemon sauce
Sea Bass on the Grill with Roasted Pepper Sauce
Farm Chicken with Green Salad and Adjika
Shivit Oshi
Spaghetti with blue crab and shrimp
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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.
Chicken roll "A-la Italiano"
The best thing you can do with chicken breast is to stuff it with lots of tasty ingredients. Mozzarella, prosciutto, and sun-dried tomatoes will give to this neutral product an unforgettable taste.
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.
Mineral water Borjomi
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Chef’s Lifehacks:
2 min
Chef’s Secrets
4 min
