Georgian food is arguably one of the world’s most underrated cuisines, featuring flavors from Greece and the Mediterranean, as well as influences from Turkey and Persia. This Georgian food guide is drawn from experiences traveling across the country — visits to local markets, meals in family homes and restaurants, and even an impromptu cooking course. It offers an extensive list of traditional Georgian dishes as well as tips on what to eat and drink when you visit.
From mosques and mountains to hats and limousines, the often unusual sights and scenery of the Caucasus and Central Asia always kept us guessing. Here are some of the more memorable landscapes, religious buildings, cultural artifacts, animals, and people that we encountered during the five months we traveled across these regions. If you check out the categories and keep reading, you'll see why this is a unique part of the world and travel experience.
No place takes the logic out of logistics, from pillar to post, like the former Soviet Union. Inspired by our own experiences, the following entries are in no logical order. Let’s dig in.
I thought Americans liked to travel in comfort. I don’t know why you take a marshrutka.
You should take the marshrutka. There you will meet the real people.
— Two competing local views on whether or not we should subject ourselves to long-distance rides on marshrutka minivans, the dominant form of public transport in the Caucasus and Central Asia.
Your trip across the Caspian may provide some of the scariest and most fulfilling moments of your entire journey.
— A veteran journalist we met in Tbilisi, Georgia who had seen it all in the former Soviet Union.
Although we are posting this from Pingyao, China, we dial back a few clicks to the beginning of our journey in Central Asia in an attempt to adequately address the images in our mind and the notes in our journals.
Oddly shaped like a damaged index finger or a distressed plume of smoke, the Caspian Sea pumps out oil and caviar in the midst of the surrounding desert and extreme landscape.
Before this journey, our experience with the disputed regions in the Caucasus – Abkhazia, South Ossetia, and Nagorno-Karabakh – amounted to a few news articles and flashpoint body-count news tickers drifting across the bottom of our television screens.
Something bad had happened, people had died, but we never truly appreciated or understood the details.
Given that Azerbaijani culture and language is Turkic in origin, it's not surprising that its cuisine also carries a strong Turkish influence. Doner kebabs are so prevalent on Baku's streets that you'd swear they were Azerbaijani by origin.
Lahic was the last of the Caucasus hill villages we visited and it reaffirmed that hill villages often have the most to offer in terms of scenery and real life experiences. They are generally hard to get to and usually involve boarding a Soviet-era school bus that should have been retired 20 years ago.
Winters in these remote villages are difficult – roads get snowed out and access to the rest of the world and its goods is limited. Locals reflect their accumulated years of difficulty with an outwardly rough exterior, but they usually soften quickly upon engagement. Even a “hello” in the local language will bring smiles, invitations for tea (or vodka), and possible induction into the extended family.
While visiting the village of Kish just outside of Shaki, the Azerbaijani long weekend getaway of choice, we struck up a conversation with a newlywed couple – a young dentist and his wife – as they gave us a ride back into town.
“The situation with doctors and dentists is really bad in Azerbaijan. My salary as a dentist is only $30 per month.”
“How could you afford a car like this on $30 per month?” Audrey asked, as she sank back into the deep plush seat of his Mercedes sedan.