Supra. A feast of Georgian Cooking

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Bordered by Russia, Turkey, Azerbaijan, and Armenia, Georgia's rich history is vividly reflected in its cuisine and renowned hospitality. Central to this culinary tradition is the 'supra', a gathering of family and friends that celebrates heartfelt toasts, engaging conversations, and an abundance of delicious food. In her debut book, Tiko Tuskadze, chef-owner of London's Little Georgia restaurant, shares her passion for her homeland's cuisine along with cherished family recipes and stories. The book introduces the lesser-known yet delightful food of Georgia and delves into the traditions and cultural significance of the supra. Tiko presents over 100 recipes that showcase Georgian cuisine, shaped by the country's unique climate and history. The recipes follow a traditional order, starting with pates and sauces, then salads, which are served before guests arrive. It continues with sections on soups, bread, cheese, meat, poultry, fish, vegetables, and concludes with sweet treats. Highlights include iconic dishes like Khachapuri (cheese bread), Kebabi (lamb kebabs), and Khinkali (dumplings), alongside lesser-known gems like Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With engaging stories and beautiful illustrations, this book is an essential guide for anyone eager to explore this unique cuisine, rooted in family and celebration.