Chakapuli

I went in with low expectations — I'd had mediocre versions before. What I found was Chakapuli made with real commitment to blue fenugreek and technique. The tangy and herbal result was more complex and satisfying than anything I'd had before. Georgia claims one of the world's oldest continuous win…

Some dishes exist to comfort and Chakapuli is absolutely in that category. The tangy and herbal quality works on something almost primal — you feel the warmth of it immediately. blue fenugreek does work that no substitute can replicate. Georgia claims one of the world's oldest continuous wine-makin…

I spent an afternoon making Chakapuli from scratch following a traditional recipe. Getting blue fenugreek right was the main challenge — it's not as straightforward as it looks. The complex and distinctive result was rewarding once I got it right. the Georgian supra feast is a ritual occasion with …

Chakapuli at this place was fine. The complex and distinctive flavour was there but not distinguished. walnut paste was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the Georgian supra feast is a ritual occas…

Chakapuli here was solidly made — complex and distinctive without anything to complain about. walnut paste was present and handled reasonably. But something was missing from the depth that this dish should have. the Georgian supra feast is a ritual occasion with formal toasts guided by a tamada toa…

I underestimated Chakapuli. The tangy and herbal description didn't prepare me for the reality. blue fenugreek brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Georgia claims one of the world's oldest continuous …

What sets Chakapuli apart is the handling of adjika pepper paste. In lesser versions this is treated as a background note. Here it's central and the rich with walnuts and spice result shows it. I've started buying it to cook with at home after this experience. Georgia claims one of the world's olde…

I took a cooking class specifically to learn how to make Chakapuli correctly. The instructor explained why walnut paste is used the way it is — something I'd never understood from just eating it. The tangy and herbal result when you make it yourself is different. Georgia claims one of the world's o…

I ate Chakapuli at three different restaurants in the same week to compare. The results were illuminating. The use of sulguni cheese varied significantly — only one got it right. The tangy and herbal profile should be consistent but interpretation differs widely. Georgia claims one of the world's o…

I'm sceptical of any restaurant claiming to do Chakapuli well, having been disappointed often enough. This one delivered. The tangy and herbal base was authentic and the use of tkemali plum sauce showed real knowledge. the Georgian supra feast is a ritual occasion with formal toasts guided by a tam…