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Georgian Country and Culture Guide
Georgian Country and Culture Guide მშვიდობის კორპუსი საქართველოში Peace Corps Georgia 2017 Forward What you have in your hands right now is the collaborate effort of numerous Peace Corps Volunteers and staff, who researched, wrote and edited the entire book. The process began in the fall of 2011, when the Language and Cross-Culture component of Peace Corps Georgia launched a Georgian Country and Culture Guide project and PCVs from different regions volunteered to do research and gather information on their specific areas. After the initial information was gathered, the arduous process of merging the researched information began. Extensive editing followed and this is the end result. The book is accompanied by a CD with Georgian music and dance audio and video files. We hope that this book is both informative and useful for you during your service. Sincerely, The Culture Book Team Initial Researchers/Writers Culture Sara Bushman (Director Programming and Training, PC Staff, 2010-11) History Jack Brands (G11), Samantha Oliver (G10) Adjara Jen Geerlings (G10), Emily New (G10) Guria Michelle Anderl (G11), Goodloe Harman (G11), Conor Hartnett (G11), Kaitlin Schaefer (G10) Imereti Caitlin Lowery (G11) Kakheti Jack Brands (G11), Jana Price (G11), Danielle Roe (G10) Kvemo Kartli Anastasia Skoybedo (G11), Chase Johnson (G11) Samstkhe-Javakheti Sam Harris (G10) Tbilisi Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Workplace Culture Kimberly Tramel (G11), Shannon Knudsen (G11), Tami Timmer (G11), Connie Ross (G11) Compilers/Final Editors Jack Brands (G11) Caitlin Lowery (G11) Conor Hartnett (G11) Emily New (G10) Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Compilers of Audio and Video Files Keti Chikovani (Language and Cross-Culture Coordinator, PC Staff) Irakli Elizbarashvili (IT Specialist, PC Staff) Revised and updated by Tea Sakvarelidze (Language and Cross-Culture Coordinator) and Kakha Gordadze (Training Manager). -
Startert & Salads
STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT. -
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi -
RIGI Menu ENG October
COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts. -
St. Petersburg
Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels St. Petersburg October - November 2014 Mellow Yellow Autumn beyond the city limits More than 10 years in Russia! Fine dining and great view Discover the world of Buddha-Bar inyourpocket.com N°97 Contents Where to eat 28 ESSENTIAL Restaurants in hotels 42 CIT Y GUIDES Nightlife 45 Foreword 4 What to see 48 The Essentials 48 In the News 5 Hermitage 49 Arrival & Getting Around 6 St. Petersburg’s historical outskirts 52 Old Soviet Tours 54 City Basics 8 Where to stay 55 Language 9 Interview with concierge 56 Culture & Events 10 Shopping 58 Concerts and festivals 10 Russian souvenirs 58 Russian rock 16 Live music clubs 18 Expat & Business 60 Exhibitions 20 The Expat Experience 60 Features Maps & Index St. Petersburg theatre life 22 City map 62 Krestovsky and Yelagin Islands 24 Street index 64 Historic dining 35 Metro map 67 Konyushennaya area 43 Moscow 65 0+ www.facebook.com/StPetersburgInYourPocket October - November 2014 3 Foreword In the News Across the meadows whirling blow The yellow leaves of fall; HAPPY UNITY DAY PETROVSKAYA AQUATORIA No verdure in the woodlands now, November 04 is Russia’s Day of Popular Unity. This national September is traditionally associated with education and The dark green pine is all. holiday is a new old holiday having been celebrated for knowledge so what better time to hold the grand open- Beneath the boulder’s hanging crest, the first time in 1649 and commemorates the victorious ing of the historical theatrical scale model “Petrovskaya St. Petersburg In YourESSENTIAL Pocket No more on beds of flowers uprising in 1612 by Minin and Pozharsky which ejected Aquatoria”? This new unique exhibition is dedicated to founded and publishedCI TbyY OOO GUIDES Krasnaya Shapka/In Your Pocket. -
For the Love of Whisky the FINANCIAL with the Production Peak Re- Its Production Accounted for Corded in 2012
Half of unemployed young people in the Women in EU EU ready to relocate have fi rst child for a job on average at 29 See on p. 8 See on p. 13 2 April, 2018 News Making Money http://www.fi nchannel.com “Being a Turk in Georgia, while serving as Turkish Ambassador in Tbilisi, is a pleasant experience” Fatma Ceren Yazgan, Turkish Ambassador to Georgia The FINANCIAL torical links; as well as shared ments and trade relations but social and cultural interac- also the giant projects which tion. For the last twenty fi ve Turkey and Georgia, as well as Q. How have economic years the biggest change has our neighbour Azerbaijan, are relations between our been that we now have very involved in. These are proj- two countries changed structured economic rela- ects which have been on the over the past fi ve years? tions. When Georgia gained agenda for fi fteen years and And in your opinion has its independence and then are now bearing their fruits there been anything spe- Turkey rediscovered Georgia cifi c of note between the and the Georgian people, op- and I think we are seeing how countries in these fi ve portunity became where busi- solid these projects always years? ness people see it themselves. were. So there is a great future A. When you ask me about The governments were late in in terms of big infrastructural the past fi ve years, I think responding to many issues, projects bilaterally as well as it’s actually a 25-year jour- so I think that particularly in regionally. -
Biodiversity of Dry Grasslands in Armenia: First Results from the 13Th EDGG Field Workshop in Armenia
12 Palaearctic Grasslands 46 ( J u ly 20 2 0) Scientific Report DOI: 10.21570/EDGG.PG.46.12-51 Biodiversity of dry grasslands in Armenia: First results from the 13th EDGG Field Workshop in Armenia Alla Aleksanyan1,2 , Idoia Biurrun3 , Elena Belonovskaya4 , Beata Cykowska-Marzencka5 , Asun Berastegi6 , Andreas Hilpold7 , Philipp Kirschner8 , Helmut Mayrhofer9 , Dariia Shyriaieva10 , Denys Vynokurov10 , Thomas Becker11 , Ute Becker12 , Iwona Dembicz13,14 , George Fayvush1 , Dieter Frank15 , Martin Magnes9 , Itziar García-Mijangos3 , Marine Oganesian16 , Salza Palpurina17 , Aslan Ünal18 , Yuliia 19 13,20,21* Vasheniak & Jürgen Dengler 1Department of Geobotany and Plant Eco-Physiology, Institute of Botany 12Green School in the Botanic Garden, Johannes Gutenberg University after A.L. Takhtajyan, NAS RA, Acharyan 1, 0040, Yerevan, Armenia; al- Mainz, Anselm-Franz-von-Bentzel-Weg 9 b, 55128 Mainz, Germany; beck- [email protected]; [email protected] [email protected] 2Chair of Biology and Biotechnology, Armenian National Agrarian Universi- 13Vegetation Ecology, Institute of Natural Resource Sciences (IUNR), Zurich ty, Teryan 74, 0009, Yerevan, Armenia University of Applied Sciences (ZHAW), Grüentalstr. 14, 8820 Wädenswil, 3Department of Plant Biology and Ecology, University of the Basque Coun- Switzerland; [email protected]; [email protected] try UPV/EHU, P.O. Box 644, 48080 Bilbao, Spain; [email protected]; 14Department of Plant Ecology and Environmental Conservation, Faculty of [email protected] Biology, University of Warsaw, ul. Zwirki I Wigury 101, 02-089 Warsaw, 4Department of Biogeography, Institute of Geography, Russian Academy of Poland Sciences, Staromonetny per. 29, 119017 Moscow, Russia; ebe- 15Saxony-Anhalt Environment Agency, Reideburger Str. 47, Halle 06116, [email protected] Germany; [email protected] 5Department of Mycology, W. -
Explore! Summer in Georgia
A CULTURAL CALENDAR OF EVERYTHING YOU NEED IMPROVING ACCESS EVENTS, PERFORMANCES, TO KNOW ABOUT THE TO FINANCE IN EXHIBITIONS AND FESTIVALS YOUTH OLYMPIC GAMES GEORGIA IN GEORGIA Investor.A Magazine Of The American Chamber Of Commerce In Georgia geISSUE 45 JUNE-JULY 2015 Explore! Summer in Georgia JUNE-JULY/2015 • Investor.ge | 3 Investor.ge CONTENT 6 EBRD Signs Deals Worth $55 Million During Annual Meeting 7 Georgian Economy Will Grow Stronger in 2016 – IMF, EBRD 8 Exchange Rates and the Car Market. Why the Declining GEL is Not What You Think 17 12 Improving Access to Finance in Georgia 15 Georgia’s EU Association Agreement: A Clear Winner for “Soft” Economy Sectors 17 Nergeta’s Successful Export: Sharing Our Lessons 19 Five Months On: Armenia In The Eurasian Union 21 The Effects Of Investments In Clean Energy In Georgia 30 22 Breaking The Mold: Creating A New Kind Of Library For Georgia 26 Innovation, Wonder And Awe: Creating Spaces For Children To Explore 30 A Cultural Calendar of Events, Performances, Exhibitions and Festivals in Georgia 36 Everything You Need to Know about the Youth 36 Olympic Games 38 Georgia’s Crying Mountains: A Journey To Mtirala National Park 40 New Frontiers for Georgian Cuisine 42 The Hidden Layers of Rustaveli’s Work 44 NEWS ...... 44 4 | Investor.ge • JUNE-JULY/2015 JUNE-JULY/2015 • Investor.ge | 5 EBRD Signs Deals Worth $55 Million During Annual LLC will be provided to support plans for opportunity for the participants to discuss Meeting local hospitals and the improvement of important economic and investment is- pharmaceutical supplies; and, together sues affecting the EBRD’s region of opera- THE EUROPEAN BANK OF with the EU, a €1.9 million loan will be pro- tions,” he said. -
The Early Bird Registration Is Open!
Newsletter #2 – MAY--, 2018 Georgian Association of Guides World Federation of Tourist Guide Associations 18th WFTGA Convention in Tbilisi, Georgia 20-25 January, 2019 Georgia – World’s historical crossroad On 21st of February the International Tourist Guide Day Celebrations were held by Georgian Guides Association in the Major's hall named by Queen Tamar. The head of Georgian National Tourism Administration , the representatives from Major and Ministry of Economy and Sustainable Development attended the event, as well as members of association and tourism industry representatives. President of the Guides Association of Georgia Ketevan Meladze highlighted the achievements of 2017 year, especially the honor of hosting the Wftga 2019 Convention and announced the Registration opening for WFTGA Convention 2019. The speakers talked briefly about tourism development in Georgia and the importance of professional guides. The Early Bird Registration is open! The opportunity to register and pay the Early Bird Rates, will close on 21st of June 2018, while the Regular registration will be open from 22nd of June till 21st of November. Please, check the rates on our official webpage www.wftga2019.com Tbilisi, 0179, Georgia S. Janashia st. #5 +995 322309620 [email protected] The Convention program and Pre- and Post-Tours are already presented on the official webpage. During the Convention days, along with the professional meetings and workshops, you will travel through the time and ancient/modern history, experiencing the hospitality of the capital of Georgia, Tbilisi. During the Pre-Tour the participants of WFTGA Convention 2019 will have an Jane Orde opportunity to visit top destinations of Georgia: you will visit the old capital of Georgia, diving into the culture and history, and stay in Kakheti Region – the Scholarship main wine region, A.K.A Cradle of Wine, for experiencing famous Georgian Supra with Traditional Georgian dishes (Khinkali, Khachapuri, Pkhali and many more) and tasting wine, made according to 8000 years technology. -
DC Rest Week
kale & carrot pkhali, eggplant nigvzit, jonjoli, house-made & imported georgian cheeses, shotis puri GREEN LOBIO BAZHIT grilled green beans, walnut sauce ‘bazhe,’ pickled chilis, fresh herbs SOKO KETSE cremini mushroom tops, sulguni cheese MUSSELS POMODORIT p.e.i. mussels, tomato broth, mchadi crumble, walnut & lemon zest GEORGIAN SUMMER SALAD classic tomato-cucumber-walnut salad, red onion, mini peppers WATERMELON SALAD almonds, red onion, creamy ajika dressing, fresh herbs LOBIANI round, red bean lling, fresh herbs, charred onion, green ajika IMERULI round, sulguni cheese blend inside MEGRULI round, sulguni cheese blend inside & on top AJARULI boat-shaped, sulguni cheese blend & organic egg SOKOS sulguni cheese blend, mushroom, kakhetian guda, tarragon, basil KUBDARI round, pork & beef, garlic, svanuri salt KHINKALI (6) Georgia’s classic soup dumplings: your choice of pork & beef or imeruli cheese & mint VEGETABLE MTSVADI eggplant, zucchini, fennel, mini peppers, marinated in khmeli suneli, oil & vinegar, with guda dressing, roasted ajika, and satsebeli LOKO pan-seared blue cat sh, walnut sauce ‘bazhe,’ ojakhuri-style potatoes, grilled lemon, fresh herbs CHKMERULI whole roasted local young amish chicken, creamy garlic sauce BEEF MTSVADI strip loin marinated in red wine & ajika, roasted oyster & cremini, atbread, guda sauce LYULYA KEBAB ground lamb kebab, onion salad, grilled khachapuri-dough atbread, satsebeli TETRI PELAMUSHI white grape pudding, red grapes, pomegranate, walnut, caramel WALNUT CAKE blackberry & strawberry compote, tarragon-scented whipped cream HONEY GELATO walnut, sun ower & pumpkin seeds YOGURT MURABIT black walnut and cherry preserves, candied sun ower seeds, fresh basil & mint. -
St. Petersburg
Maps Events Restaurants Cafés Nightlife Sightseeing Shopping Hotels St. Petersburg April - May 2014 Stepping out Enjoy the good weather by exploring Smolny Noble atmosphere History and style. Dining at the Palkin inyourpocket.com N°94 Contents Where to eat 21 ESSENTIAL Rubinshteina Street 36 CIT Y GUIDES Restaurants in Hotels 38 Nightlife 42 Foreword 4 What to see 46 In the News 5 The Essentials 46 Peterhof 50 Arrival & Getting Around 6 Where to stay 52 City Basics 8 Interview with consierge 54 Language 9 Shopping 56 Culture & Events 10 Expat & Lifestyle 58 Concerts, festivals and exhibitions 10 The Expat Experience 59 Sport news 15 Business 60 Features 16 Smolny District 16 Maps & Index Palkin. Historic dining 19 Metro map 61 Nevsky prospect 40 City map 62 Street register 64 www.facebook.com/StPetersburgYourPocket Moscow 65 www.facebook.com/StPetersburgInYourPocket April - May 2014 3 Foreword In the News Spring has sprung and St. Petersburg is getting a new look! After months of long, dark nights it’s lovely to feel some sun ECONOMIC FORUM BOLSHOI DRAMA THEATRE on your skin and enjoy warm days that are getting longer The St. Petersburg International Economic Forum will be and longer. It is a real pleasure going into the centre after held on 22-14 May this year. The forum is the main an- Tovstonogov Bolshoi Drama Theater on the Fontanka work, walking along the crowded Nevsky while it’s still light nual international economic and business forum convened Embankment will be reopened on May 27. The thea- St. Petersburg In YourESSENTIAL Pocket and seeing people enjoying late night dinners and drinks in Russia. -
Ethnic and Religious Affiliations Affect Traditional Wild Plant Foraging In
Genet Resour Crop Evol (2019) 66:1495–1513 https://doi.org/10.1007/s10722-019-00802-9 (0123456789().,-volV)( 0123456789().,-volV) RESEARCH ARTICLE Ethnic and religious affiliations affect traditional wild plant foraging in Central Azerbaijan Andrea Pieroni . Renata Sõukand Received: 27 May 2019 / Accepted: 28 June 2019 / Published online: 8 July 2019 © Springer Nature B.V. 2019 Abstract Gathering and consuming wild food have preserved a few ancient Slavic culinary uses of plants are traditional practices in many areas of the wild plants (Armoracia rusticana Gaertn., B.Mey. world and their role in fostering food security has and Scherb., Crataegus spp., Rumex acetosella L., and been increasingly discussed in recent years. In this especially Viburnum opulus). Tat cultural markers field study, we focused on traditional foraging among were represented by barberries (especially in their Azeris, Tats, Russian Molokans, and Udis in Central original lacto-fermented preparation) and Or- Azerbaijan. Via 78 semi-structured interviews, with nithogalum spp., while for Udis Smilax excelsa L. an equal number of individuals from the four ethnic/ shoots were particularly salient, as were wild Allium, religious communities, 73 wild food folk taxa were Chaerophyllum, Prangos, Smyrnium, and Tragopogon recorded. While Caucasian autochthonous Udis have spp. among the Azeris. Overall, the practice of a restricted use of wild food plants in comparison traditional foraging is alive in the Azeri Caucasus in with the other groups, possibly due to the fact that the most remote mountainous areas and this heritage they live in a plains area that is horticultural-driven is the result of a complex co-evolution, in which both and well-connected, the most divergent ethnobotany human ecological trajectories and cultural attachment was exhibited by the Tats (10 folk taxa exclusively to certain plant tastes have possibly shaped specific used by them) which may be related to both their foraging patterns over centuries.