Comparing Ojakhuri across three restaurants — an honest verdict

I ate Ojakhuri at three different restaurants in the same week to compare. The results were illuminating. The use of blue fenugreek varied significantly — only one got it right. The tangy and herbal profile should be consistent but interpretation differs widely.

the Georgian supra feast is a ritual occasion with formal toasts guided by a tamada toastmaster. The best version came from a family Sunday table, which felt authentic. Georgian amber wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Ojakhuri is larger than you'd think.