Georgian food guide
Khinkali — Georgian dumplings in Uluwatu, Bali
Khinkali are Georgia's famous dumplings: a thin, hand-twisted dough pouch filled with meat, herbs and hot, juicy broth. Georgia is a small country in the Caucasus, between Europe and Asia, and khinkali come from its mountain villages. At Tarragon every khinkali is twisted by hand, a minute from Padang Padang beach.
How to eat khinkali
Hold it by the knot on top. No forks — in Georgia khinkali are eaten by hand.
Bite a small hole in the side and sip the hot broth first.
Eat the rest and leave the knot on your plate. Georgians count the knots to see who ate the most.
Our khinkali
- Khinkali with beef and pork70KThe classic Georgian filling.
- Khinkali with lamb80KJuicy lamb with herbs.
- Shkmeruli khinkali (with chicken)70KChicken in a creamy garlic sauce.
- Khinkali with shrimp and tom yum sauce115KOur Bali twist on the Georgian dumpling.
- Khinkali with cheese and tarragon80KMelted cheese with fresh tarragon, the herb we're named after.
- Khinkali «Four cheeses»95KFor cheese lovers.
- Khinkali mama220KOne giant khinkali with 7 smaller ones hidden inside. Made for the table.
Prices in thousands of IDR · subject to 7% service & 10% tax
How many to order
Khinkali are made for sharing. One portion is 3 khinkali, just right for two. With other dishes on the table, order 2–3 portions with different fillings and share them all. Coming as a group? Khinkali mama is the one everyone will film.
Goes well with
Adjarian khachapuri, shashlik from the grill and a Georgian vegetable salad.
FAQ
Georgian dumplings with a filling and hot broth inside, twisted by hand into a pouch with a knot on top.
Same idea — broth inside — but khinkali are bigger, with a thicker dough and Georgian herbs and spices.
It's the thick handle of dough you hold the khinkali by. It stays on the plate.
Only the shrimp and tom yum ones. The rest are mild; add black pepper to taste.
