There is time podcast: how many types of cheese are there in Georgia, how to cook tapaka chicken and eat khinkali correctly

Our podcast continues our culinary journey around the world. In the latest issue, we discuss the culinary traditions of Georgia and find out how to eat khinkali correctly and whether it is necessary to finish the “tail” from dough, how Georgian cuisine stands out from the general Caucasian one, what types of khachapuri exist and why churchkhela is healthier snickers. All these questions are answered by Giga Kakhovsky, concept chef of the Puri restaurant chain.

Recall that we are doing this show together with the eponymous culinary project Lifehacker, where you can find recipes for every taste.

5:25 - what Georgian cheeses you should definitely try.

11:05 - can Georgian cuisine be liked by people who do not eat meat.

14:36 - fish dishes: why are there so few of them in Georgian cuisine.

17:17 How to cook tapaka chicken.

22:10 Is it possible to eat khinkali with a fork.

25:45 Why does everyone love churchkhela so much?

30:56 — what sorts of wine Georgia is most proud of.

35:04 - heading "Dish of the day": we cook chkmeruli - chicken in a delicate sauce with a lot of spices. You can see the text version of the recipe. Here.

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