The 10 Dishes That Will Make You Fall in Love With Georgian Food

So why are food lovers drawn to this faraway sliver of terrain smaller than South Carolina? For starters, it's hard to find dishes anywhere that so deftly intermingle Eastern and Western techniques: platters of soup dumplings, called khinkali, are as big an attraction in Tbilisi as they are in Shanghai, while Georgia's supple flatbreads parallel India's best naan, puffed and scorched on the inner walls of traditional clay toné ovens.
The similarities aren't coincidental. Sitting at the midpoint of ancient East–West trade routes, Georgians had the advantage of being able to cherry-pick the best of what the Greeks, Mongols, Turks, and Arabs were cooking along the Silk Road. When Russian poet Alexander Pushkin asserted that "every Georgian dish is a poem," I like to think he wasn't referring just to flavor and artful presentation but also to the coalescence of cultures on the plate.