Georgian cuisine and wine have evolved through the centuries, adapting traditions in each era. One of the most unusual traditions of dining is Supra, or Georgian table, which is also a way of socialising with friends and family. The head of Supra is known as Tamada. He also conducts the highly philosophical toasts, and makes sure that everyone is enjoying themselves. Various historical regions of Georgia are known for their particular dishes: for example, Khinkali (meat dumplings), from eastern mountainous Georgia, and Khachapuri, mainly from Imereti, Samegrelo and Adjara. In addition to traditional Georgian dishes, the foods of other countries have been brought to Georgia by immigrants from Russia, Greece, and recently China.
Khachapuri- The most popular variety, Imeruli khachapuri or Imeretian khachapuri, is basically bread stuffed with cheese.
Lobiani– "Bean khachapuri", bread baked with a seasoned bean stuffing. Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17).
Pkhaleuli- Vegetarian dishes from a variety of plants, similar to spinach but each having a unique taste and seasoning. Among these are: Jijilaka, Moloqa, and Ekala. Pkhaleuli is widespread in the Imereti region.
Tsotskhali- A freshly prepared fish from a freshwater source.
Satsivi- Chicken or Turkey in a walnut sauce.
Lobio- Beans prepared with ground walnuts, various spices, vinegar and/or olive oil.
Nadughi- A dairy product similar to cottage cheese, but with a softer taste.
Matsoni- A dairy product similar to plain yogurt, but somewhat more sour.
Badrijani Nigvzit- Eggplants seasoned with ground walnuts, vinegar (or pomegranate juice), pomegranates and spices.
Ajapsandali- A vegetarian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.
Soko- Mushrooms prepared in various ways, seasoned with spices and herbs.
Ispanakhi- Spinach with ground walnut seasoning, spices and herbs.
Mtchadi- Cornbread. Can be small and thick fried in oil, or thin and wide with crunchy surface