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.
Different type of chvishtari
Even though we have Mchadi and Ghomi, I still think that the corn flour is not properly used in the Georgian kitchen. Corn bread is not very popular, but the dwellers of village Kurdzu bake corn Khachapuri, which looks quite like corn bread. It's easy it bake and lovely to snack on with friends.
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.
Mineral water Borjomi
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Georgian Gastronomical Adventure
