Pkhali: Georgia’s versatile vegan appetiser
“I express emotion through colour,” chef Davit Narimanishvili said, as my fork hovered over a trio of perfectly spherical amber, green and purple appetizers, almost too exquisite to eat. This is Georgian-born Narimanishvili’s reworked version of his motherland’s beloved vegetarian dish: pkhali (the “kh” is pronounced as a deep, guttural “h”). Held together with a … Read more
