Khinkali, A Georgian Dish

ashusphotography-Georgia travel

The visit to Georgia in July 2016 introduced me to this dish- Khinkhali, a dish that I find to be a similar version of Momos that I am so very fond of eating and making in my kitchen.

The first lunch after landing in Tbilisi, Georgia in a restaurant in the busy Tbilisi Center, the menu card displayed this bigger version of dumplings that looked similar to momos. The guide told us it is called Khinkali and also informed us the way how we were supposed to eat it. It is a boiled dumpling with filling inside, a fried version could also be seen in the menu card. The inside filling could be of either Beef, lamb, chicken, potatoes or cheese etc. The menu card in the restaurant displayed the various Khinkali that were sold.

ashusphotography-Georgia travel

While visiting the Svetitskhoveli Cathedral, a UNESCO World Heritage Site in Mtskheta, we stopped for lunch in the neighboring restaurant and I was able to see and click these amazing pictures of the Khinkali in making.

The Khinkali are shaped and kept on a board and are ready to be put into boiling water.

ashusphotograpy-Khinkali

ashusphotography-Khinkali

ashusphotography-Khinkali added to the boiling water for cooking.

ashusphotography-Khinkali getting cooked

ashusphotography-Georgia travel

ashusphotography-Khinkali

The hot Khinkali is then served to us and we hold at the folded top part and eat the rest of the khinkali and leave behind the top thick part on the plate. The filling is as per our choice and order.

I find it interesting to note that the mountainous regions are colder and one needs food that is easy to make, simple, and hot. The Nepal travel saw steaming hot momos being listed on the menu cards, the Georgian travel to the Mtshekta region saw the Khinkali in the process of making. This Georgian dish is famous throughout the country, and I would like to add here that it is similar to the steamed Momos, only the size is bigger and also the coating seems to be thicker. The potato and cheese filled Khinkali was too bland for my taste with only salt added , hence I could not relish them both.

Travelling to places makes us aware of not only the region, landscape and people but also the food habits and one finds a lot of similarities in food across far-flung regions with similar dishes but having the regional names. I find similarity of the Khinkali to the dumplings that one gets to see in a Chinese, or Tibetan or a Nepal menu. Do take every opportunity to travel, so that the foodies like me get to learn new recipes after each tour 🙂

I have tried making my version of the Khinkali yesterday and that will be my next post, so do return to check that out too 🙂 .

Enjoy!

ashu