Understated. Unforgettable
The Georgian dish your table has been missing.
Some of the most compelling food comes from places that rarely make the cover. In her book Kaukasis, Olia Hercules explores often-overlooked regions with rich culinary traditions, and Georgia is one of them. Nestled between the Black Sea and the Greater Caucasus, it’s a place whose food culture is as layered as its history.
These aubergine rolls, known as Badrijai Nigvzit, illustrate this beautifully. The recipe appears in many forms across Georgian households, but this version is a wonderfully satisfying dish that works across seasons and occasions.
At its heart is adjika, a family of spice blends widely used in the region. Red adjika typically combines chillies, coriander seeds, fenugreek, garlic and marigold, giving the dish aromatic depth without being aggressive. We source ours from Happy Adjika, a small, women-led business based in Hampshire, whose products are available to buy online through www.happyadjika.co.uk.