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::: Gachechiladz ´ÔÀÌ ¾²½Å ±Û Gachechildaze has become known for challenging
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the perceived notion that Georgia was historically an isolated landmass that conjured a
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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,
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Turkish, Persian and Mongol empires. At her four ¡°fusion¡± restaurants in Tbilisi, Gachechiladze made her name
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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
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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
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khinkali or filling them with shrimp. Gachechiladze says Georgians have come around to her ways of working, having initially
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faced genuine anger and staff walk-outs for messing with sacrosanct
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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.
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