1. Tbilisi Capital of Georgia
Tbilisi, formerly known as Tiflis, is the capital and the
largest city of Georgia, lying on the banks of the Kura River
with a population of roughly 1.5 million inhabitants

50. More information about the city
Georgian cuisine refers to the cooking styles and dishes with origins in the nation of Georgia and
prepared by Georgian people around the world. The Georgian cuisine is specific to the country, but
also contains some influences from other Middle Eastern and European culinary traditions, as well as
those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and
spices. Each historical province of Georgia has its own distinct culinary tradition, such as Megrelian,
Kakhetian, and Imeretian cuisines. In addition to various meat dishes, Georgian cuisine also offers a
variety of vegetarian meals.
Georgian cuisine is the result of the rich interplay of culinary ideas carried along the trade routes by
merchants and travelers alike.[1] The importance of both food and drink to Georgian culture is best
observed during a feast called supra, when a huge assortment of dishes is prepared, always
accompanied by large amounts of wine, and that can last for hours. In a Georgian feast, the role of
the tamada (toastmaster) is an important and honoured position.
Georgian restaurants were prevalent in Russia throughout the 20th century, assisted by the fact that
Joseph Stalin was himself an ethnic Georgian and particularly fond of his native food and drink. In
Russia, all major cities have many Georgian restaurants, and Russian restaurants often feature
Georgian food items on their menu.[2]
In countries of the former Soviet Union, Georgian food is also popular due to the immigration of
Georgians to other Soviet republics