I have never been to Georgia but having grown up on the Soviet Union I was lucky enough to be exposed to the unique vibrant cuisine of that country. The sights and scents of the Georgian stalls at my hometown’s markets are still very prominent in my mind and I love conjuring them up when cooking a Georgian meal. By obsession with this country might explain why I keep coming back to it as a theme for KinoVino. Having had the most wonderful gathering dedicated to Sergei Paradjanov with Georgian and Armenian cuisine, I decided to focus solely on Georgia for the April edition of KinoVino that took place at the beautiful (and may I add – very trendy) gallery, Calvert 22. My partners in crime this time were a fabulous culinary duet, Karine Baldry and Katrina Kollegaeva, a.k.a Russian Revels. Having been to their themed dining nights, I knew those were my kindred spirits. My KinoVino instincts did not let me down, Russian Revels were a joy to work with: super well-organised, full of great food ideas and above all Fun! Having worked with them, made me all the more fascinated by the influences of our shared Soviet past on our culinary identity. So I decided to pose some profound foodie questions and here’s what Karina responded.
How much does your cultural heritage influence your cooking style?
KB: Georgian or rather Caucasian influences are always on the back of my mind when I cook. If you want me to pick one prominent influence is herbs. When I first moved to the UK one of the most difficult things for me to adjust to was lack of herbs in abundance. A few sprigs in supermarkets were not enough to satisfy my craving.
Do you associate your cooking with the idea of Soviet cuisine?
KB: Of course, can’t cross it out… We all have our memories living and cooking in the Soviet times! Some of the dishes were heavily influenced by that time and the availability of the food ingredients.
Where does your love of food and cooking originate from?
KB: It originated during my glorious summers in the Northern Caucasus – being more specific a small Spa town called Pyatogorsk. I watched my Grandma cooking and was learning through eating her culinary delights.
What do you cook when you long for an authentic homely meal?
KB: Although I love my Caucasian food very much when I want a nostalgic moment I chop up my Olivier salad!
How would you describe your cooking style?
KB: Inspirational, improvisation based on all my culinary experiences!
What are your top 3 ingredients?
KB: Tomatoes, beetroot, herbs
What’s your ideal dinner party menu?
KB: Tapas style +sharing platters+ casual+ slow eating + good banter!