Georgian cuisine

Lore & Background

Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the supra (feast) is so important in Georgia. Supra is offered spontaneously to relatives, friends or guests, and every supra has its tamada (toastmaster), who gives the toast and entertains the guests.

Reader's Guide

Georgian cuisine is notable for its regional diversity, with each area contributing distinct dishes and ingredients. Abkhazian cuisine uses many spices and walnuts, while Adjarian cuisine varies between mountainous dairy-heavy dishes and seaside spiced preparations. Guria and Imereti share affinities with poultry, cornbread, and walnuts. Kakheti is more meat-based and known as the 'Region of Wine,' producing famous desserts like churchkhela and pelamushi. Samegrelo's cuisine is considered the most famous in Georgia, using many spices and walnuts. The cuisines of Mtianeti, Khevi, Khevsureti, Pshavi, and Tusheti are often grouped together, featuring dishes like khinkali and guda cheese. Racha-Lechkhumi shares many dishes, including shkmeruli and lobiani. Samtskhe-Javakheti differs significantly from other regional cuisines. The supra remains a central cultural practice, emphasizing hospitality and community.

Did You Know?

• Every region of Georgia has its own distinct style of food preparation.
• Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine.
• Every supra has its tamada (toastmaster), who gives the toast and entertains the guests.
• Ajika is a hot, spicy sauce or paste often used to flavor food, and is also sold as a dry spice blend.