Gachechildaze has become known for challenging <a href="https://nnbjurw345.tistory.com/146" target="_blank">½ÅÃ̵¿¿ë´ÞÀÌ»ç
</a><br /> the perceived notion that Georgia was historically an isolated landmass that conjured a <a
href="https://llaiowui220.tistory.com/135" target="_blank">ȼº¿ë´ÞÀÌ»ç</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">¿¬³²µ¿¿ë´ÞÀÌ»ç</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">⵿Æ÷ÀåÀÌ»ç</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">À̹ÌÅ×À̼ÇÁö°©</a>=À̹ÌÅ×À̼ÇÁö°©<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">¸íÇ°ÈĵåƼ</a>=¸íÇ°ÈĵåƼ<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>=¾ÆÀÌƼ¹ðÅ©Á¾·ÎÁ¡<br /> faced genuine anger and staff walk-outs for messing
with sacrosanct <a href="http://kachi.co.kr/" target="_blank">´ä·Ê¶±</a>=´ä·ÊÇ° ´ä·Ê¶± Çà»ç¶± ±îÄ¡¶±<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. 185.198.242.78 |