Georgian Cuisine

Georgian cuisine and wine have evolved through the centuries, adapting traditions in each era. One of the most unusual traditions of dining is Supra, or Georgian table, which is also a way of socialising with friends and family. The head of Supra is known as Tamada. He also conducts the highly philosophical toasts, and makes sure that everyone is enjoying themselves. Various historical regions of Georgia are known for their particular dishes: for example, Khinkali (meat dumplings), from eastern mountainous Georgia, and Khachapuri, mainly from Imereti, Samegrelo and Adjara.

Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world. The Georgian cuisine is very specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. The cuisine offers a variety of dishes, high in various herbs and spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian, Kakhetian, or Imeretian cuisines. The food, in addition to various meat dishes, also offers a variety of vegetarian meals. The cuisine is very varied with different dishes cooked daily.

The importance of both food and drink to Georgian culture is best observed during a feast, or supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and dinner can last for hours. In a Georgian feast, the role of the tamada (toastmaster) is an important and honoured position.

Source. Wikipedia

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