Gachechildaze has become known for challenging <a href="https://nnbjurw345.tistory.com/146" target="_blank">신촌동용달이사
</a><br /> the perceived notion that Georgia was historically an isolated landmass that conjured a <a 
href="https://llaiowui220.tistory.com/135" target="_blank">화성용달이사</a><br /> cuisine from nothing. Instead, she 
recognises how thousands of years of invasions and empires have shaped the culinary cannon of this nation, which sits at a 
strategic crossroads of international trade routes and has been claimed by Russian, <a 
href="https://qowoirue55.tistory.com/138" target="_blank">연남동용달이사</a><br /> Turkish, Persian and Mongol empires.

At her four “fusion” restaurants in Tbilisi, Gachechiladze made her name <a href="https://gwwwerii338.tistory.com/92" 
target="_blank">창동포장이사</a><br /> taking apart and reassembling Georgian classics.

When she set her sights on the khinkali, the “small” tweak meant flipping the dumpling inside out: “I came up with the idea of 
the khinkali soup, which has got the same dumplings, but much smaller: one bite with … a double <a 
href="https://www.pinterest.co.kr/gyeongok19/%EC%9D%B4%EB%AF%B8%ED%85%8C%EC%9D%B4%EC%85%98%EC%A7%80%
EA%B0%91/" target="_blank">이미테이션지갑</a>=이미테이션지갑<br /> broth ? broth inside and a spicy broth [outside].”

Her soup became a bestseller and has been among a range of Gachechiladze innovations now emulated on the menus of 
more traditional Georgian restaurants. She plans to open a new Khinkaleria in Tibilisi next year that will break more rules ? 
frying <a href="https://www.pinterest.co.kr/sucjd827/" target="_blank">명품후드티</a>=명품후드티<br /> khinkali or filling 
them with shrimp.

Gachechiladze says Georgians have come around to her ways of working, having initially <a href="http://itbank-
eduone.co.kr/" target="_blank">kgitbank</a>=아이티뱅크종로점<br /> faced genuine anger and staff walk-outs for messing 
with sacrosanct <a href="http://kachi.co.kr/" target="_blank">답례떡</a>=답례품 답례떡 행사떡 까치떡<br /> formulas passed 
down through generations. Her goal is that Georgian food recaptures its spirit of creative “adaptation”, which she believes the 
nation lost during its century-long battle to preserve its culture under Soviet rule and the brutal economic stagnation that 
followed independence in 1991.