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.
Churros
Georgians love doughnuts and creamy buns in every shape and form. Mexicans have the similar dessert called Churros with its numerouss variations. My favorite churros are made of banana and pumpkin. Let’s make it with pumpkin this time, but keep in mind that it can be substituted with banana as well. As for the recipe, people call it "crunchy fluffy" with love – fair enough as Churros is fluffy and crunchy at the same time and you love it at the first bite.
Rachian bean soup
As the majority of the Rachian bean meals, it's the local ham that makes the bean soup taste so special. Rachian ham is the pride of the Georgian ham, jamon, prosciutto or salted meat and can’t stop wondering why isn’t it sold everywhere in ordinary supermarkets? This particular type of ham comes from the village Sadmeli. Now, if you wonder why have I chosen this recipe and what is so extraordinary about it? I will tell. Here is why: I’ve tried it once at Ambrolauri local diner and have instantly realized that life would be so dull without it. To cut it short, I’ve spent about 2 hours on asking and praying to the cook for its recipe and finally I got it. I want you to try it and enjoy this jewel of Ambrolauri.
Mineral water Borjomi
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Georgian Gastronomical Adventure
