National Cuisine of Georgia
Georgian cuisine is probably the most important attraction of the country. Since the traditional Georgian feast is an integral element of culture, Georgian entertainment should match its high level. Georgians have managed to make their cuisine not only magically delicious but also bright, original, exquisite, unique and unforgettable.
Therefore, Georgian cuisine absorbed the best culinary traditions of many people of Transcaucasia, Asia and the Black Sea coast.

Georgian cuisine refers to the cooking styles and dishes that originate in the country of Georgia and which are historically prepared by Georgian people around the world. The Georgian cuisine is unique to the country, but also carries some influences from other European and nearby Middle Eastern culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian Kakhetian and Imeretian cuisines. Heavy on meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.

The easterners use corn flour to cook thick mash - gomi - and eat it instead of bread with meat and vegetable dishes. Eastern Georgians cook mutton, use many animal fats along with the core Georgian meat beef, while in the Western Georgia they eat much less meat and favor poultry – chicken and turkeys.

In the western Georgia they prefer rennet cheeses- suluguni and Imeretian. As for the eastern Georgia there they prefer spicy and salty cheeses – Kobian, Tushin and Georgian. Both western and eastern Georgias are famous for their special spice sauce from nuts and spices used with meats.

Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by merchants and travelers alike. The importance of both food and drink to Georgian culture is best observed during a feast called “Supra”  when a huge assortment of dishes are prepared, always accompanied by large amounts of wine,and that can last for hours. In a Georgian feast, the role of the “Tamada” (toastmaster) is an important and honoured position.

However, these insignificant differences can not be the reason of distinguishing between western and eastern cuisines. There is only one "Georgian cuisine" when it comes to reception of a guest of honor. And of course only the freshest ingredients, obligatory sauces, seasonings, spices and greens are used for cooking.

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