DINING ON THE EDGE
As our planet gets smaller and more accessible, so grows our knowledge and appreciation of the world’s ingredients and cuisines. Ten years ago, kimchi, dukkah (Egyptian condiment), or leche de tigre (Peruvian marinade) would only have been known by serious culinary nerds outside their countries of origin. But even today’s most experienced global gourmands would be hard-pushed to pronounce—let alone recognise—khachapuri, beshbarmak, or pkhali. Welcome to two countries at the last culinary frontiers: Georgia and Kazakhstan.
Both destinations are culturally and geographically very distinct, but they work together beautifully as part of a weeklong trip from Southeast Asia. Air Astana, winner of the Skytrax award for best airline in Central Asia and India for six years running, offers a very comfortable business-class product to connect with Kazakhstan’s former
