Cooking class experience — learning Badrijani Nigvzit properly

I took a cooking class specifically to learn how to make Badrijani Nigvzit correctly. The instructor explained why blue fenugreek is used the way it is — something I'd never understood from just eating it. The rich with walnuts and spice result when you make it yourself is different.

the Georgian supra feast is a ritual occasion with formal toasts guided by a tamada toastmaster. We learned how a Tbilisi restaurant with a tamada toastmaster shapes the way this dish is eaten. The class ended with the meal and a glass of chacha grape pomace spirit. I've made it three times since and each time it improves. Highly recommend the cooking class approach.