Hystory of BORJOMI

n the Middle Ages, the area of what is now Borjomi was part of the Tori province. It was populated by a series of forts guarding the strategic crossroad of routes leading to the western, eastern, and southern provinces of Georgia. Three important forts – those of “Gogia”, “Petra”, and “Sali” – still overlook the town from nearby hills. From the 16th century into the 19th, the area belonged to the noble family of Avalishvili, but was largely depopulated as a result of Ottoman inroads.

After the Russian annexation of Georgia, the Borjomi area began to revitalize. The toponym Borjomi is first recorded in the 1810s. The town and its surroundings were placed under the Russian military authorities. Borjomi began receiving soldiers in the 1820s. Buildings and baths began going up in the 1830s. Early in the 1840s, when the RussianViceroy of the Caucasus Yevgeni Golovin brought his daughter down to partake of the cure, he expedited the official transfer of the waters from the military to civil authorities. The viceroy Mikhail Vorontsov, fascinated by local landscape and mineral waters, made Borjomi his summer residence and refurnished it with new parks. Its warm climate, mineral water springs, and forests made Borjomi a favorite summer resort for the aristocracy, and gave it its popular name of "the pearl of Caucasus". In the 1860s, new hotels were built, and an administration for mineral waters was established. In 1871, Borjomi was bestowed upon the royal family member, Grand Duke Mikhail Nikolayvich, then the viceroy of the Caucasus. In the 1890s, Mikhail’s son, Nikolay, built a park and a chateau at Likani, at the western end of Borjomi. The bottled mineral waters began to be extensively exported. The town grew significantly at the expanse of Russian migrants and, in 1901, the number of ethnic Russian inhabitants (2,031) outstripped the native Georgians (1,424) for the first time.

Following the Red Army invasion of Georgia in 1921, the Soviet regime confiscated all aristocratic mansions and turned them into sanatoria, frequented by the Communist partyelite. Despite significant damage caused by a flood on April 18, 1968, Borjomi continued to grow throughout the Soviet era. The post-Soviet years of political and economic crisis hindered development of the area, but it remained a popular destination for internal tourism. In the 2000s, a growing government and private investment into tourism and municipal infrastructure helped Borjomi recover from a decade of decay.

Borjomi, together with Bakuriani, was named by Georgia as an applicant city for the 2014 Winter Olympics on June 22, 2005, but it was eliminated as a candidate by the International Olympic Committee on June 22, 2006.

new year in georgia satsivi

Satsivi (Georgian: საცივი) is a Georgian sauce made of walnuts and served cold, either as a dipping sauce for bread or sauce for boiled or fried game or fish. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste.In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Armenian, Syrian, Lebanese, or genericallyLevantine cuisine.

Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts. The dish as a whole is usually also referred to as satsivi. There are also vegetarian varieties of this dish made with eggplants or cauliflower.

A similar dish of boiled chicken with walnut paste is known as Circassian chicken in Turkish, Levantine, and Egyptian cuisine.

CHICHILAKI

The traditional making of chichilakis is an important part of the Georgian Orthodox Christmas, which is observed on 7 January.The Georgians believe that the shaved tree resembles the famous beard of St. Basil the Great, who is thought to visit people during Christmas similar to the Santa Claus tradition. It is also believed that the chichilakis represent the tree of life, a symbol of hope for the Georgians.

Every year, people flock to stalls to buy chichilakis and decorate them with small fruits and berries. Apples, pomegranates, and madder are attached to the tree as offerings to heaven for a bountiful harvest.

The chichilakis are then ceremoniously burned on the day before the Georgian Orthodox Epiphany on 19 January to symbolize the passing of the previous year’s troubles. Some families in Samegrelo purchase chichilakis for relatives who have recently died.

KABAB

KABAB is popular in georgian partys :D

Kebab (also North American kabob) is a term in English for several types of food. The word originated in the Middle East, and is also common in other languages worldwide, with numerous spellings and variants. It has different definitions in different varieties of English, and in different cultures.

In contemporary American and British English, a kebab is a common dish, consisting of a skewer with small pieces of meat or seafood, together with vegetables such as onions, tomatoes, and bell peppers. Also known asshish kebab or sometimes shashlik, kebabs are customarily prepared in homes and restaurants, and are usually cooked on a grill or barbeque. The word kebab may also be used as a general term in English to describe any similar-looking skewered food, such as brochette, satay, souvlaki, yakitori, or numerous small chunks of any type of food served on a stick. This is different from its use in the Middle East, where shish(Turkish: şiş) is the word for skewer, while kebab comes from the Persian word for grilling.

In the UK, Ireland, Australia, and some other English-speaking countries outside of North America, the word kebab is also used generally to mean döner kebab,or the related shawarma or gyros, or sandwiches made with them, available from kebab shops as fast food and take-away meals. Many layers of meat are stacked onto a large vertical rotating spit; the outer surface is gradually cooked and sliced off, and typically served as a sandwich in pita or flatbread with salad and sauces. In Germany, the highly popular sandwich, introduced by Turkish immigrants, is called a döner, though Arab shops serve shawarma. In other countries in Europe and worldwide, the name used depends on the dish and on local customs.

In Indian English. and in the languages and cuisine of the Middle East and the Muslim world, kebab is a broad term covering a wide variety of grilled meat dishes in addition to the shish kebab and döner kebab familiar in the West. Although often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.

The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, fish, or, more rarely, pork.

GEORGIAN DISHES KHACHAPURI

KHACHAPURI IS WLLKNOWN GEORGIA FOOD
It's like pitsa with georgia cheese

Khachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpuri] ) from ხაჭო xačo "curds" + პური puri "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs and other ingredients.

According to a 2009 survey 88% of Georgians prefer khachapuri to pizza. It is more popular among men and older people. As a Georgian staple food, the price of making a Khachapuri is used as a measure of inflation in different Georgian cities

GEORGIAN DISHES MTSVADI

MTSVADI is the greatest georgian food but dont be so afraid it goes WITH GEORGIAN RED VINE

In russian it called SHASHLIK
Shashlik (meaning skewered meat) was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato.

      Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century.From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia.

While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in the form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.

PREPARATION

In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices. Shashlik is usually cooked on a grill called a mangal.it is not so difficult.so you can try it yourself but DO NOT EATE THIS WITHOUT RED VINE

Georgian dishes

Georgia is wellknown for so many dishes but i can present you one of them
KHINKALI

Khinkali (Georgian: ხინკალი) is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus. The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called kalakuri, uses herbs like parsley and cilantro. In Azerbaijan and other Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.

Khinkali is eaten plain, or with ground black pepper. The meat filling is uncooked when the khinkali is assembled, so, when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier usually warm water or broth is added to the minced meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The top, where the pleats meet, is tough, and is not supposed to be eaten, but discarded to the plate so that those eating can count how many they have consumed. In Georgia, this top is called the kudi (Georgian: ქუდი, "hat") or k'uch'i(Georgian: კუჭი, "stomach").

There is a widespread etiquette in Georgia to use only one's bare hands while consuming these dumplings; the using of utensils, like a fork, is not considered polite.

The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.

Borjomi water packaging

Borjomi comes in glass bottle sizes of 0.33 and 0.5 litres and plastic bottle sizes of 0.5 litre and 1 litres. Both types of bottles are screw-capped. The signature greenish color of the glass bottles (so-called Georgian Green) is based on a proprietary formula. In February 2011, new packaging of Borjomi water presenting a new and more sophisticated modern look was introduced, accentuating relief of the deer image and sign of the manufacturer on the label. More than 40 countries, including Ukraine, Israel, the United States, Czech Republic, Poland, Bulgaria, Cyprus, Canada, Austria, Turkey, Japan, Spain, Belgium, the Netherlands, Greece, Australia, the United Arab Emirates, the United Kingdom and South Korea, will get Borjomi in newly designed bottles.

GEORGIA,BORJOMI history

The mineral springs of the Borjomi valley were discovered over one thousand years ago. Seven large rock tubs discovered by archeologists dating back to the beginning of the 7th century attest to the availability and use of the spring waters, most likely for bathing purposes.The springs were abandoned before being rediscovered in the early 19th century. By that time, as a result of the incessant warfare, Borjomi and its environs had been depopulated and covered with impassable forests.

In 1829, when the Imperial Russian Army Kherson Grenadier Regiment was deployed in Borjomi for operations against the Ottoman Empire, Russian soldiers found mineral springs on the right bank of Borjomi river. Intrigued by the find, Colonel Pavel Popov, the commander of the regiment, ordered that the springs be cleaned and that the water be bottled and transported to the military base. Popov, who suffered from stomach disease tried the water first. Seeing positive results, he ordered the construction of rock walls around the spring and he had a bath house built nearby, along with a small cottage house for himself. In 1837, when the Kherson regiment was replaced by the Georgian grenadiers regiment, its medical doctor Amirov examined the water components and their effects, sending the first results of analysis to Saint Petersburg and Moscow. By 1841, the healing effects of Borjomi water were so famous that the viceroy of the Russian Tsar in the Caucasus Yevgeni Golovin brought his sick daughter to the springs for treatment. In light of the quick results of the treatment, he called the first spring Yekaterinsky (Russian: Екатерининский) after his daughter Yekaterina and the second Yevgeniyevsky (Евгеньевский) after himself.

Golovin also expedited the official transfer of the waters from the military to civil authorities. In 1850, a mineral water park was opened in Borjomi and in 1854, the authorities commissioned construction of the first bottling plant. Borjomi water gained popularity for its curing effects all over the Russian Empire and the government began building palaces, parks, public gardens and hotels to accommodate incoming tourists and patients. The commute from Tiflis to Borjomi usually took 8–9 hours by phaetons, however the new Mikhaylovo-Borjomi railroad built in 1894 significantly reduced the length of the journey. Renowned figures such as Anton Chekhov, Pyotr Tchaikovsky as well as members of the royal Russian family were among the common visitors of the springs.By that time, Borjomi was a rival of similar European spas, such as Vichy, frequented by Russian tourists, the fact that earned for Borjomi the reputation of "the Russian Vichy and "the pearl of the Caucasus".

In May 2006, Russia banned imports of the Georgian mineral waters, declaring them unsafe. The ban got lifted after 7 years in 2013. Georgia viewed this as an attempt to restrict access to the Russian market and making Borjomi a pawn in post-Soviet political power play. As a result of the ban, GG&MW lost GEL 25 million in 2006, but the company declared the crisis to have been overcome by 2008, with sales volumes reaching pre-2006 level. The sales and export of Borjomi mineral water dropped again by 30-40% starting from October 2008 due to the global financial crisis. But already in 2010 the company declared that sales figures of Borjomi were the same as the company had before the ban. In 2011 sales company sold 15% more Borjomi than they were selling before the ban. Today Borjomi is sold in 40 countries worldwide.Today, Borjomi in post-soviet countries is a number one brand in imported mineral water brand segment.In 1894, Grand Duke Mikhail Romanov built a bottling plant in the Borjomi park which continued to operate until the 1950s. The income from the Borjomi waters enterprise contributed to the wealth of Mikhail's son and successor Nikolay, who was the richest of all Russian grand dukes by 1914.In 1890 was built the first bottling plant of Borjomi. Demand on the glass bottles were high and A glass factory was built in 1896. According to archives, in 1854 only 1350 bottles of water were produced, in 1905 the number reached 320,000 and by 1913 over 9 million bottles were sold. After the establishment of Soviet rule in Georgia, Borjomi was widely sold around the Soviet Union and was favored by Soviet leaders such as Joseph Stalin. Exploration of the Borjomi Gorge was conducted in 1927. Between then and 1982, 57 exploration wells (depths ranging from 18.4 m (60 ft) to 1,502 m (4,928 ft)) were drilled. In 1961, 423,000 bottles of Borjomi was exported to 15 countries including the United States, France and Austria. During the existence of the Soviet Union, Borjomi was recognized as the third best known brand of the USSR after the Volga car and Aeroflot airlines.In the 1980s, annual production of Borjomi water reached 400 million bottles. The production slowed down with the collapse of the Soviet Union and economic stagnation in the independent Republic of Georgia. In 1995, bottling of Borjomi was restarted by the Georgian Glass and Mineral Waters Company (GG&MW), which increased the production forty-fold. According to the company, 80% of Borjomi produced that year was exported abroad—more than half of this amount to Russia. Despite counterfeit drinks being produced under the Borjomi label as a result of rising piracy during the 1990s, Borjomi water was able to reclaim its reputation by 2000 in a distinctive packaging campaign. The piracy also slowed down due to the 1998 Russian financial crisis.

GEORGIA,BORJOMI rest

Georgia is famous for export mineral water called BORJOMI
Borjomi is the city in georgia which have a great mineral waters.The mineral springs of the Borjomi valley were discovered over one thousand years ago.Seven large rock tubs discovered by archeologists dating back to the beginning of the 7th century attest to the availability and use of the spring waters, most likely for bathing purposes. The springs were abandoned before being rediscovered in the early 19th century. By that time, as a result of the incessant warfare, Borjomi and its environs had been depopulated and covered with impassable forests.

Borjomi is a water of volcanic origin which is over 1,500 years old. It is pushed up to the surface from 1500m below ground by natural carbon dioxide pressure. Borjomi does not cool down before it reaches the surface and comes out at a temperature of 38–41 °C (100–106 °F). The Borjomi springs are located in the central part of the Adjara-Imereti mountain range of Greater Caucasus at an altitude of 760–920 m (2,490–3,020 ft) above sea level. The average depth of each of the nine spring wells is 1,200–1,500 m (3,900–4,900 ft).

In order to preserve the mineral composition of the springs, in 2006 the Georgian Ministry of Environment Protection and Natural Resources approved a production plan for 2006–2031 estimating 561,000 litres per day which allows bottling of over 1 million bottles a day using 10 wells in Borjomi Gorge. The wells are located in 3 exploitation lots: Central (in the vicinity of Borjomi town), Likani (in Likani village) and Vashlovani-Kvibisi (in villages Vashlovani and Kvibisi). The water received from the wells travels by a 25 km (16 mi) stainless steel pipeline to two bottling plants where it is cooled and bottled. The first plant specializes in glass bottling, the second in PETbottling.

The production of mineral water and the associated tourist economy in Borjomi and the nearby Borjomi-Kharagauli National Park make up 10 percent of Georgia's export trade. Construction of the Baku-Tbilisi-Ceyhan oil pipeline near the Borjomi has been controversial because of potential negative environmental and economic impacts on the region.