As you fly into Tbilisi the morning sky is the colour of just-poached trout and the only buildings to be seen are tower-blocks of a dense Soviet gray which give way to the flimsier gray of office and mall as the bus circles its way into the city but as soon as you come up through the underpass the gray refracts into a gentle riot of mint, peach, aquamarine and marigold, the air smells of tarragon and charcoal, and there you are, surrounded by cats, on a street you can’t pronounce at the north end of the Old Town of Tbilisi, already thinking about dinner.
If, the three or four books already published this year on Georgian cuisine notwithstanding, Tbilisi is not yet a major destination for European food-lovers or indeed for European tourists in general then I think the variegated shades of its culture are partly to blame, sat as it is seemingly at a trading post between Europe, Russia, Asia Minor and the Middle East, both exotic and eerily familiar. At first glance, in fact, most of its food seems borrowed from elsewhere, cucumbers pickled with dill and garlic, little money-bag dumplings, pilafs, kebabs both shish- and kofte-, the boat-shaped breads of the Black Sea, though it’s hard, of course, to say where these things originated and who took them where; who knows what came from Georgia?
Perhaps the round translucent leaves of fruit leather, which, folded neatly into albums, are sold in backstreet market and tourist emporium alike, find their way into dense meat broths, a little sharpener to complement or replace the sour plum sauce which is used also as a table condiment, sharp with garlic and spices, to lift up some grilled pork or a little chicken, crisped under hot weights and served with all its juices; perhaps wine, all wine, although I believe some Armenians would dispute that. Certainly there is no doubt in the Georgian mind that their country is the cradle of wine-making, that their qvevri were turned into amphorae and their techniques taken around the civilised world, altered, bastardised, forgotten. Certainly the newer generation of Georgian vintners, having thrown off the travesties of the Soviet years, make wines which feel correspondingly ancient – intense, spicy, dry, of the rich ambers and dusty reds of a sunset across the Caucasus or the Black Sea or anywhere at all.