Crossroads of cultures: cuisines from the far corners of the world Mantoo with bread and cardamom tea
Megruli Khachapuri and Eggplant Rolls. Photos by Mateo Mangolini
BY MATEO MANGOLINI Staff Reporter Living within the metropolitan San Francisco Bay Area, it is not uncommon to see restaurants and cafes with inspirations from other countries and continents. From Chinese to Pakistani to Mexican, there is a range of cuisines to choose from when looking for some place to eat. There are, however, some unexpected additions to this culinary roster that have new and refreshing flavors on their menus, reflective of the diverse nature of this megalopolis. My father and I set out on a tour of San Carlos’ foreign restaurants with this nicheness in mind, hoping to break out of our typical diet. My father tends to gravitate towards cooking dishes inspired by Korea, Vietnam and Mexico, mirroring the dominating flavors on this side of the Bay Area. Though we have sampled a number of cuisines during our travels across five continents, we are always on the lookout for exciting opportunities to expand our culinary horizons. When walking down Laurel Street in San Carlos, cross the street at the Starbucks and take a right. Next to the Carlos Lighting Company, you’ll find Tamari: Authentic Georgian Cuisine. Named after Tamari II, a Georgian national hero, Tamari brings a host of cuisines from the Western Caucasus. The dishes draw on influences from Russia, the
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Middle East and the Balkans. When eating at Tamari, it is important to remember that this food is authentic to what is found back in Georgia: traditional Georgian food is dominated by beef, lamb, cheese, yogurt and bread. Though there are vegan options, such as Phkali (a vegetable pate) and Lobio (beans served within a clay pot), their meat-based options are their true claim to fame. During my visit, I sampled a number of dishes, starting with Tolma. Tolma, similar to the Turkish dish Dolma, puts a spin on the rice filled grape vines by using spiced beef as filler. The contrast of the meat with the yogurt sauce that it was served with made for an excellent first course. Another stand-out dish is Megruli Khachapuri, or Georgian cheese bread. With an incredibly fluffy texture, this bread made for a surprisingly heavy eating, with its rich composition of bread and smoked Georgian cheese. Though there are only two basic ingredients, the cheese certainly dominates with its smoky flavor. This was my favorite dish during my meal (primarily from the smoked Georgian cheese’s incredibly rich consistency and strong flavor), and its status as vegetarian makes it especially accessible to non meat eaters. My final two dishes were Chakapuli and Khinkali. Chakapuli is a traditional lamb stew, seasoned with green plums, tarragon, and herbs such as mint. The mint featured quite heavily within it, so those who love the herb
will love this dish.For me, the mint clashed with the taste of the lamb, which created an awkward eating experience. The mint also acted as an aromatic agent, filling my nose as well as my mouth with that herbal scent. Khinkali, on the other hand, is a traditional Georgian soup dumpling with a rather unique method of consumption. The dumplings, made from soft dough, are filled with meat and, surprisingly, soup. The broth absorbs the flavor of the spiced lamb meat, and combines it with onions and paprika to make a strong, somewhat salty aste. You eat the dumplings by making a hole in the dough and sucking out the broth, which makes for a fun (albeit tricky) experience. Khinkali comes as a close second to Khachapuri for me in terms of enjoyment. Overall, Tamari is a must-visit, with a wide selection of traditional flavors that certainly add to the repertoire of San Carlos’s downtown restaurant scene. The next stop on my tour was Kabul: Afghan Cuisine. Located on the border between Belmont and San Carlos, this restaurant presents a variety of flavors from the Afghan highlands, which are sandwiched between Turkmenistan, Uzbekistan, Tajikistan and Pakistan. Like Georgian cuisine, Afghan food is very savory, and is dominated by bread, meat and various dairy products, though there is also a large quantity of ingredients from the onion family. Additionally, Afghan cuisine has a variety of inspirations from its neighbors,
