The Georgian capital is easy to love but tricky navigate when it comes to food. We tracked down the best versions of the city's essential dishes.
, is such a crowd-pleaser that it was adopted by cooks across the former Soviet Union, where it remains a mainstay from St. Petersburg to Samarkand. Some kharchos are brothy and flecked with rice, while others, like my favorite rendition served at Salobie Bia, are ultra-thick and all about the ground walnuts and spices. In a basement dining room beneath Rustaveli Avenue, Tbilisi’s maple-lined main artery, Chef Giorgi Iosava spoons the braise over creamed foxtail millet akin to polenta.
is under lock and key, but in every spoonful you can taste the cilantro, marigold petals, chiles, and heaps of sweet sautéed onions.
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