Authentic Georgian Cuisine at Restaurant Tamada

Thanks to our Georgian classmate in the Hansard Programme at LSE, Keti, we have had a delicious dinner at Restaurant Tamada, Boundary Road, London. The food we took included: badrijani (stuffed aubergines with onions, herbs and walnuts), sacivi (chicken in a traditional Georgian walnut sauce), soko (slowly cooked mushrooms with onions and herbs), lobio (stewed red beans with herbs and garlic), lobiani (stewed red beans griddle baked flat bread), khachapuri (cheese filled griddle baked flat bread) and some other small courses. All six of us were completely full after taking starters and main courses and had to end the dinner before moving on to desserts. The lady in charge came to us to know if we liked the foods since our classmate had worked hard to impress us. We expressed our appreciation. In the last three months this is the third time we've taken dinner in a group; the previous two were at Egyptian and Bangladeshi restaurants.

I took my classmates to the Bengal Cuisine at the Brick Lane station last week. Some of them were a bit familiar with the pre-dominance of the Bangladeshis in restaurant business in UK thanks to 'Brick Lane' by Monica Ali. My classmates were highly appreciative of the Bangladeshi food and the top quality service of the Bangladeshi waiters. Some of the American students said they would visit Bengal cuisine a few more times before leaving London.