The love of food is in the genes of all Georgians, and most Georgians are excellent cooks, who inherit recipes that date back many generations. However, Georgians take a very free approach in cooking that does not always work for foreigners, who are more used to strict measurements and instructions. Read more about Tamada's Table
About Tatiana
გამარჯობა (Hello) and welcome to the Tamada’s Table. I am Tatiana. I was born and raised in Tbilisi, the capital of the Republic of Georgia. From an early age, I learned the value of healthy, natural ingredients and how to combine them to make delicious Georgian dishes and meals. With a 25-year career in international affairs and development, I have worked extensively on the issues of food and nutrition. I am a passionate advocate for high-quality, affordable and nutritious food for all. I believe that food should be both delicious and healthy, which is a perfect description of Georgian cuisine. I currently live and work in New York City.Read more about Tatiana
About Georgia
As one of the hallmarks of Georgian culture, hospitality stems from the path of the Silk Road through the Georgian territory, bringing a variety of languages, cultures and trade. This cultural exchange exposed Georgians to novel foods and spices. Travelers and guests have always been honored in Georgia. The Georgian tradition has always been to provide the hospitality of good food, wine and conversation in their homes to travelers and guests. Read more about Georgia
About Georgian Cuisine
Georgian food can accommodate various diets. Many dishes contain fresh herbs and vegetables that can please the palate of both vegetarians and vegans. Georgian cuisine also offers plenty to meat and poultry lovers. Georgians enjoy all varieties of meat, including beef, veal, pork and lamb. Mouth-watering mtsvadi or shishkebab is ubiquitous part of any menu. There are various aromatic and flavorful stew dishes made with all types of meats and include various seasonal herbs and spices. Read more about Georgian Cuisine
About Georgian Wine
Winemaking started over 7000 thousand years ago in Georgia, and Georgia is considered by many to be the first country in the world that discovered the process of fermenting grape juice into wines. According to some archaeological sources, Georgians cultivated grapes in the ancient land of Colchis as early as 7,000 B.C. So good were the wines that the ancient world and Homer called them “fragrant”. The Georgian word for wine, gvino, is thought to have led to the names of vino and wine for wine. Read more about Georgian Wine