Imeretian saffron (marigold)

Cornichon broth with saffron is an exquisite dish of French cuisine that combines the tenderness of young cornichon chicken and the aromatic spice of saffron. This recipe originates from traditional culinary practices in France, where depth of flavor and harmony of ingredients are important. The broth has a soft, warm taste with subtle floral notes of saffron that add sophistication to the dish. The addition of egg makes the texture silky, while dried onion and pepper mix add spiciness. This broth can be served with chicken meat shredded or cut into strips. It is perfect for a light lunch or dinner and also serves as a base for exquisite French soups. Such broth warms and provides a sense of comfort while remaining an elegant culinary creation.

Recipe taken from the book "Holiday salads and appetizers. Very simple.

Braised chicken with mushrooms and cheese is a refined dish of European cuisine that combines tender chicken meat, aromatic mushrooms, and melted cheese. Its roots lie in the traditions of home cooking, where simplicity of preparation and rich flavor are important. Chicken fillet infused with spices acquires a rich aroma, while the mushrooms add tenderness and depth to the taste. The melted cheese creates an appetizing crust and makes the dish particularly cozy. It is best served with a simple side dish like mashed potatoes or a fresh salad. This is a wonderful option for a family dinner or festive table when you want to impress guests with the tenderness and harmonious combination of ingredients.

Plum sauce with herbs, known as Georgian tkhemali, is an integral part of Caucasian cuisine. It is made from sour or unripe plums of the 'Hungarian' variety combined with aromatic herbs and rich spices. The bright flavor of the sauce balances between the tartness of the plums, the freshness of parsley, cilantro, dill, and a slight spiciness from chili pepper. This sauce not only enhances meat and vegetable dishes but also becomes a highlight on the table. It can be served hot, warm or chilled and can be preserved for winter with proper canning. Tkhemali perfectly complements kebabs, fish and vegetable appetizers while revealing traditional flavor nuances of Georgian gastronomy. Thanks to the combination of spices and herbs, this sauce becomes a true gastronomic journey into the world of Caucasian flavors and aromas.

The recipe was shared by Nino Mamageishvili, the chef of the restaurant "Tiflissky Dvorik" on Ostozhenka

Either you love eggplant caviar or you hate it, for some it's a delicacy, for others it's torture, but for everyone it's something from childhood.

Badri Lemonjava, brand chef of "Megobari" and "Ojakhuri", shared the recipe with us.

The recipe was shared with us by the chef of the restaurant "Kazbek" Mamiya Jojua.

Initially, pkhali was the food of monks - it is an absolutely Lenten Georgian snack. Now pkhali exists in an infinite number of variations. As a base, you can take beets, cauliflower, spinach, carrots or even young beetroot . Nuts and spices are added to the mashed vegetables and the resulting mass is formed into balls. When serving, pkhali is decorated with nuts and pomegranate seeds. By the way, pkhali will work both as an appetizer and as a side dish for meat.

Satsivi is both a sauce and a dish: in the latter case, it is poured over boiled turkey. In a few hours, the meat is soaked in the sauce and becomes very tender. In Georgia, satsivi is made very light. To do this, walnuts need to be peeled. As a side dish , satsivi is traditionally served with mamalyga.

Satsivi is a legendary Georgian dish, embodying sophistication and tradition. It features tender turkey meat soaked in a thick walnut sauce rich with garlic, spices, and saffron aromas. Historically served in the aristocratic homes of Georgia, it symbolizes wealth and hospitality. The walnut sauce with hints of coriander and khmeli-suneli creates a unique flavor balance: the slight acidity of wine vinegar highlights the richness of the nuts and spices. Satsivi is traditionally served cold, allowing the sauce to rest and reveal its full spectrum of aromas. This dish is perfect for festive gatherings, filling them with the warmth of Georgian cuisine and a richness of flavors.

Georgian rolls with bazhe sauce are a true embodiment of Caucasian culinary art. They combine the tenderness of suluguni, the freshness of vegetables, and the spiciness of bazhe nut sauce. Bazhe is a traditional Georgian sauce made from walnuts, garlic, and spices, known since ancient times as a refined addition to meat and vegetable dishes. In these rolls, creamy notes of cheese filling, the aroma of greens, and the sharpness of spices harmoniously intertwine to create a rich flavor bouquet. This dish is perfect for festive tables, appetizer assortments, or light dinners with Georgian wine.

Chikhirtma is a Georgian spicy soup with chicken and egg that gets the sick on their feet, eases hangovers, and warms in the fall and winter. Wine vinegar, cilantro, and Imeretian saffron are responsible for the spice. Don't confuse it with Azerbaijani chikhirtma! That dish is not a soup, but an omelet with chicken.

Green tomatoes with nuts are a vibrant dish of Georgian cuisine, surprising with the combination of freshness and rich spice aroma. Its history roots back to ancient traditions of the Caucasus region, where walnuts have long been used to give sauces a thick texture and rich flavor. In this recipe, tart green tomatoes are softened by the warmth of spices—coriander, saffron, and khmeli-suneli—creating a spicy, balanced dish. Wine vinegar adds a light acidity that highlights the complex flavor of the nut paste. This appetizer can be served with meat dishes or as an independent delicacy. Its rich taste and aroma make it an ideal complement to traditional Georgian feasts, conveying the atmosphere of hospitality and culinary richness of the region.

Warm salad with chicken and almond baže is a harmonious blend of Georgian flavors and aromas filled with spicy spices and a tender texture. This dish has its roots in the traditional nut sauce 'baže', which has long been used in Georgian cuisine to enrich meat and vegetable dishes. Chicken fillet marinated in adjika, soaked in lemon juice and spices, is grilled until golden brown and then placed on crispy Romaine lettuce and fresh cucumbers. The almond sauce adds depth of flavor to the dish, giving it a nutty tenderness. This is not just a salad but a culinary story filled with the warmth of Georgian hospitality, perfect for both a light dinner and festive gatherings.