Khinkali restaurants

Did you know that Tbilisi is not only the capital of Georgia, but also the capital of khinkali? When you're here, be sure to try this dish! And where better to do it than at a khinkali house? On the outside, khinkali look like regular dumplings — the same dough and meat filling.

But there is one important difference — the flavorful and spicy broth inside. It is said that khinkali were invented during the Georgian-Persian wars to treat wounded soldiers, as the benefits of meat broth for restoring strength are well known.

Khinkali are eaten with hands, without using utensils. Holding the big "dumpling" by the stem, they first bite off a small piece, simultaneously savoring the delicious broth, and then enjoy the meat and dough, which have absorbed all the range of spices and herbs. The taste is amazing! If you are not yet on your way to the nearest khinkali house, we advise you to hurry!

The best Tbilisi chefs are already preparing dozens of varieties of khinkali for you: with lamb, beef, pork, turkey, cheese, herbs, potatoes, mushrooms, and even fish and crayfish! Bon appétit!

What a khinkali house is and how to eat khinkali

A khinkali house is not simply a cafe that happens to serve khinkali. It is a distinct venue format: typically relaxed, lively, and very filling. The interior is simple, service is fast, portions are large — and that is exactly as it should be. Khinkali houses are popular with locals and operate as a proper lunch or dinner destination.

How a khinkali house differs from a restaurant. At a restaurant you will be greeted, seated, and handed a menu. At a khinkali house you usually place your order straight away, sometimes at the counter, and the food arrives quickly. The atmosphere is more informal. Khinkali houses rarely have a long menu — the core is khinkali in various varieties, plus a few appetisers, bread and drinks.

How to eat khinkali. Khinkali are eaten by hand, holding them by the knot — the dense knob of dough at the top, which is traditionally left on the plate. You bite into them carefully so as not to spill the broth inside. The broth is part of the flavour, and eating khinkali correctly means keeping it inside until the last moment. Cutting them with a knife or fork is not the done thing.

Varieties. The classic filling is minced meat (beef and pork, or beef only), herb, potato and cheese, and mushroom. Modern khinkali houses often offer non-traditional fillings too. A portion usually starts at five pieces. Allow eight to twelve per person for a full meal. You can find khinkali houses by city in the Madloba catalogue.

Khinkali in the cities of Georgia