From soup with blue fenugreek in Georgia to haggis in the Hebrides via ramen in Tokyo … our tipsters savour the best meals of their travels My first meal in Tbilisi was _kharcho_. It was probably my third, sixth, 10th and certainly my last meal too. It is a meat dish of soup or casserole consistency, but I hadn’t tasted anything like it before. Walnuts are a key ingredient in Georgian cookery, but spices I now know as blue fenugreek and marigold gave me a completely new taste experience. Nestled between Asia and eastern Europe, Georgian food takes inspiration from both, including a liberal use of pomegranate. I’ve attempted _kharcho_ at home, but it’s been easier to recreate the memories of Georgian _supra_ (feasting) by buying their wine. Georgia’s officially the world’s oldest wine-making region, and it’s very good. KAREN KNIGHT Continue reading...
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