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November 13, 2018

Kikliko: For Whom The Rooster Crows

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Tbilisi -- The Georgian culinary experience is all about the dinner, stereotypically a glutton’s nirvana of singularly delicious foods stacked plate by plate to the ceiling alongside beer pitchers full of wine. This might explain why, after a night of belt-popping gourmandizing, there is very little in the way of a breakfast culture in Tbilisi.Read more
Tbilisi -- The Georgian culinary experience is all about the dinner, stereotypically a glutton’s nirvana of singularly delicious foods stacked plate by plate to the ceiling alongside beer pitchers full of wine. This might explain why, after a night of belt-popping gourmandizing, there is very little in the way of a breakfast culture in Tbilisi.

Another explanation might be that Tbiliseli are not morning people. Most cafes open around 11 a.m., which is about the time our neighborhood baker is slapping his first batch of bread in the tone.

Nevertheless, people do break the fast at home, often with leftover bread and butter or a chunk of cheese, or maybe day-old khachapuri. Read more
October 30, 2018

Salobie Bia: Simple Pleasures

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Tbilisi -- This story starts with a hamburger, a juicy, perfectly grilled patty between a pair of fresh, no-frill homemade buns and the standard trimmings. As burgers become part of the culinary landscape in Tbilisi, we find that many cooks have a tendency to get too slick with a dish that loathes pretension. Read more
October 22, 2018

Harvest Week: Winemaking in Kakheti

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Tbilisi -- We have each got a couple of buckets and a pair of gardening clips and we are standing in a dewy vineyard in the middle of the majestic Alazani Valley. The autumn air is brisk, fresh with the fruity smell of grapes and the sun is warm, clouds permitting. Looming northward like some godly guardian of this huge, precious grape basket is the awe-inspiring Greater Caucasus range. Read more