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.
Khinkali
There are lot’s of variations of boiled meat and dough in the world, and Georgia is not an exception. It’s known, that Georgian khinkali origin from Mongolia, but who knows, they could appear independently, too.
Clay-baked chicken
There are loads of chicken meals in the Georgian kitchen, and all of them are delicious, but none of those are as distinctive as this recipe here. Imagine a dish combining lemon ethereal smell, herbal frost of a tarragon, milky aroma of a cream, taste of a roasted chicken and crystal essence of mushrooms. Clay-baked chicken and Chakapuli are absolute champions of the Georgian soups. I have to admit, this recipe has been inspired by French Fricassee, but trust me, none of that you can't find in Georgia or is not a part of the Georgian kitchen.
Mineral water Borjomi
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Georgian Gastronomical Adventure
