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Monthly Archives: April 2013

Niko Pirosmani (1842 – 1918), one of Georgia’s greatest painters, found inspiration in the traditional Georgian feasts, the supras (‘table-cloth’ in Georgian).

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At a Tatar shop.

At a Tatar shop.

All the Georgian delicatessen.

All the Georgian delicatessen.

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Despite having been told that there would be no leftovers on Dezerter Bazaar in Tbilisi, we actually found enough food for the culinary presentation at the Café Goethe.

Even though the idea and concept of our project was unfamiliar and alien to the traders, they eventually gave us fruit and vegetables that could not be sold the next day.

Thank you to Ana Ramazashvili and Wiley Hoard for their help.

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Done!

Done!

Khachapuri (Georgian cheesebread) everywhere.

Khachapuri (Georgian cheesebread) everywhere.

Khachapuri yourself!

Khachapuri yourself!

Churchkhela, traditional sausage-shaped fruit & nut sweet.

Churchkhela, traditional sausage-shaped fruit & nut sweet.

Dinner at the most popular Georgian restaurant on Leselidze Street, Shemoikhede Genatsvale (‘Come in, Darling’)

Khinkali (Georgian dumplings) mix.

Khinkali (Georgian dumplings) mix.

Fried cheese with yoghurt. Super rich and super delicious.

Fried cheese with yoghurt. Super rich and super delicious.

Badridzhani Khvelit da Matsvnit (eggplant stuffed with cheese and yoghurt, and -in this case- meat). Most wonderful.

Badridzhani Khvelit da Matsvnit (eggplant stuffed with cheese and yoghurt, and -in this case- meat). Wonderful.

Dinner at Maspindzelo Abanotubanshi, with lovely Georgian violin music.

Beetroot-walnut sauce, very nutty.

Beetroot-walnut sauce, very nutty.

Poached eggs in a wonderful tomato-aubergine sauce. Most delicious.

Poached eggs in a wonderful tomato-aubergine sauce.    Most delicious.