I’ve learned during my Alfa Fellowship in Russia that despite what you might think, one of the main attractions in Moscow is the food. Contrary to the stereotypes of Russian cuisine as gristly meat in a beetroot purple liquid, the Russian capital now offers world class food, including my favourite: Georgian restaurants.
I’m not talking about restaurants serving southern fried chicken, or dishes from 18th-century Britain, but the cuisine containing the pomegranates, walnuts, meats, aubergines, and spices typical of the southern Caucasian country of Georgia.
A month working in the Georgian capital Tbilisi in 2013 taught me that few things in life beat devouring its fresh produce and endless regional dishes in a picturesque setting. So I was thrilled when the Georgian National Tourism Administration invited me last autumn to fly a few hours south from Moscow. I got to spend a week gorging on the staple – and heart attack-inducing – khachapuri (melted cheese in soft doughy bread); plump, juicy dumplings (khinkali); and everything else that earned this country the nickname the “fruit bowl” of the Soviet Union.