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.
Polenta and mushroom salad
I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.
Mineral water Borjomi
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Georgian Gastronomical Adventure
