Georgian cuisine

Georgian cooking is built on walnuts, fresh herbs and spice blends you will not meet in these combinations anywhere else.

Georgian food is recognisable by three things: walnuts as the base of a sauce rather than a garnish, herbs by the bunch rather than the sprig, and spices like blue fenugreek that have no substitute.

The other half of it is dough. Every region has its own khachapuri, and the differences are structural rather than cosmetic: the shape, the cheese and the baking all change.