Gachechildaze has become known for challenging 신촌동용달이사
the perceived notion that Georgia was historically an isolated landmass that conjured a 화성용달이사
cuisine from nothing. Instead, she recognises how thousands of years of invasions and empires have shaped the culinary cannon of this nation, which sits at a strategic crossroads of international trade routes and has been claimed by Russian, 연남동용달이사
Turkish, Persian and Mongol empires. At her four “fusion” restaurants in Tbilisi, Gachechiladze made her name 창동포장이사
taking apart and reassembling Georgian classics. When she set her sights on the khinkali, the “small” tweak meant flipping the dumpling inside out: “I came up with the idea of the khinkali soup, which has got the same dumplings, but much smaller: one bite with … a double 이미테이션지갑=이미테이션지갑
broth ? broth inside and a spicy broth [outside].” Her soup became a bestseller and has been among a range of Gachechiladze innovations now emulated on the menus of more traditional Georgian restaurants. She plans to open a new Khinkaleria in Tibilisi next year that will break more rules ? frying 명품후드티=명품후드티
khinkali or filling them with shrimp. Gachechiladze says Georgians have come around to her ways of working, having initially kgitbank=아이티뱅크종로점
faced genuine anger and staff walk-outs for messing with sacrosanct 답례떡=답례품 답례떡 행사떡 까치떡
formulas passed down through generations. Her goal is that Georgian food recaptures its spirit of creative “adaptation”, which she believes the nation lost during its century-long battle to preserve its culture under Soviet rule and the brutal economic stagnation that followed independence in 1991.