Supra: A Feast of Georgian Cooking

A warm, recipe-focused introduction to Georgian cooking from Tiko Tuskadze, the chef-owner of London’s Little Georgia restaurant. Where Carla Capalbo’s Tasting Georgia is a sweeping cultural portrait, Supra is the book you reach for when you want to cook tonight. Over 100 recipes, clearly written and drawn from Tuskadze’s family traditions and restaurant experience.

Why Start Here

Tuskadze grew up in Georgia and brought her family’s recipes to London, where Little Georgia became one of the city’s most beloved Georgian restaurants. This book is her family cookbook made public. The recipes are organized practically: appetizers and salads, breads, soups and stews, fish, meat and poultry, desserts, and drinks.

You get all the classics: khachapuri, khinkali, lobio, pkhali, satsivi, ajapsandali (a smoky eggplant and pepper stew), and churchkhela. But Tuskadze also includes less well-known dishes that rarely appear in English-language cookbooks, like chicken tabaka (pressed and pan-fried chicken), badrijani nigvzit (eggplant rolls with walnut paste), and chakapuli (lamb stew with tarragon and sour plums).

The instructions are straightforward and assume you are a competent home cook rather than a professional. Tuskadze writes the way she cooks: with confidence and without fuss. The book also includes a lovely introduction to the Georgian supra tradition, the ritualized feast with a tamada (toastmaster) that sits at the heart of Georgian hospitality.

What to Expect

A compact 208-page hardcover, beautifully photographed. This is a kitchen-friendly book you can actually prop open while cooking. The recipes are less detailed than Capalbo’s but more numerous, giving you a broader repertoire to work from. Ingredient notes are included but less extensive, so you may need to do some of your own research on sourcing Georgian staples. A great second book if you already own Tasting Georgia, or a solid first choice if you want to start cooking immediately rather than reading about the culture first.