The Georgian cuisine is more than just food. It is a combination of wonderful atmosphere, years of traditions, and the fusion of countless tastes.
The history of Georgian supra (the Georgian word for feasting together with guests) is not so old, contrary to what may appear. It was born in the 19th century, in the times of intense russification of Georgians. Meals were the perfect pretext for meetings, and toasts became the way for expressing thoughts and views, frequently including traditional and often defiant values.
CUISINE AND CUSTOMS
The first characteristic phenomenon at the Georgian table is the strict division of duties. Women make sure that everyone always has plenty to eat and drink. You can usually see them rushing between the table and the kitchen. Men have more static tasks. They ensure that the guests never run out of wine, they make toasts and sing often.
Each supra must have its master of ceremony, called tamada. It is he who directs the gathering, from the beginning to the end. A good tamada is one that knows how to give poignant, original and long toasts. The person entrusted with this function is often the eldest participant, the host, or sometimes a very prominent guest. It is important that the tamada has broad knowledge - not just on the events in Georgia and the world, but also about the participants of the feast. Toasting on the subject of guests is welcomed!
CUISINE AND CUSTOMS
Georgians do not observe a specific order of serving meals.
Already in the beginning you will find plates filled to the edge with food, which will not disappear until the very end of feasting. The Georgian cuisine is colourful, diverse, and at the same time traditional. There are as many methods of preparing classical, Georgian meals as there are mistresses in all the houses of Georgia. Additionally, every region is known for different meals and snacks. The ones that have gained the most popularity in Europe include Khachapuri, which, in short, may be described as cheese cake; an originally baked bread - tonis puri, broad range of greens (particularly coriander), and Chinkami, being twisted dumplings stuffed with meat and broth inside.