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Gachechildaze has become known for challenging ½ÅÃ̵¿¿ë´ÞÀÌ»ç the perceived notion that Georgia was historically an isolated landmass that conjured a ȼº¿ë´ÞÀÌ»ç cuisine from nothing. Instead, she recognises how thousands of years of invasions and empires have shaped the culinary cannon of this nation, which sits at a strategic crossroads of international trade routes and has been claimed by Russian, ¿¬³²µ¿¿ë´ÞÀÌ»ç Turkish, Persian and Mongol empires.
At her four ¡°fusion¡± restaurants in Tbilisi, Gachechiladze made her name ⵿Æ÷ÀåÀÌ»ç taking apart and reassembling Georgian classics.
Her soup became a bestseller and has been among a range of Gachechiladze innovations now emulated on the menus of more traditional Georgian restaurants. She plans to open a new Khinkaleria in Tibilisi next year that will break more rules ? frying ¸íÇ°ÈĵåƼ=¸íÇ°ÈĵåƼ khinkali or filling them with shrimp.