Tashkent’s Most Inventive Khinkali

The meat-filled version remains, for us, the classic. But every filling deserves a fair hearing — and we suggest trying as many as possible.

A Georgian neo-bistro all but promises neo-neo-khinkali, and TKH duly devotes an entire page of its menu to them. It begins on familiar ground, with lamb and beef, before taking a decidedly more adventurous turn. Mama-mamidze is the grand reveal: one colossal khinkali concealing around ten miniature classics within. Elsewhere, the spectacle begins before the first bite. Jet-black dough is filled with salmon and sea bass, then crowned with cream sauce and red caviar. The miniatures are no less elaborate: fried khinkali with slow-braised beef cheeks, roasted pepper and satsebeli; mushrooms and truffle; homemade cheese; or prawn and chicken in tom yum sauce.

Mama-mamidze — UZS 99,000; Black Khinkali — UZS 165,000; Mini Khinkali — UZS 95,000

Mini khinkali with mushrooms and truffle — UZS 89,000; button mushroom khinkali — UZS 16,000 each

Manana mostly keeps faith with Georgian tradition, though every so often the kitchen allows itself a little creative licence. Alongside the classic lamb and beef khinkali comes a miniature version: smaller in stature, but considerably bolder in flavour. The mushroom-filled parcels are served with saffron sauce, turmeric and truffle oil, then finished with grated Parmesan. The menu offers one further departure from convention: full-sized khinkali filled with button mushrooms.

The clue is in the name: this Georgian restaurant knows its way around khinkali. Tradition is given its due across the menu, from kharcho and satsivi to pkhali and khachapuri, but the kitchen is equally happy to take a more playful turn — cherry-filled khinkali at breakfast, for instance. The main menu offers fillings of beef, lamb, cheese and tomato, and potato with mushrooms, all available either boiled or fried.

Mama Khinkali — UZS 210,000; suluguni and Imeretian cheese — UZS 15,900 each; prawn and salmon — UZS 115,000 for three

Grandma Nino and her team like to bend the rules just enough. For anyone wishing to venture beyond the usual meat filling while keeping the flavours unmistakably Georgian, there are khinkali with tomato and cheese, mushrooms or cheese, plus miniature beef khinkali served in a spinach sauce. And every classic version can be fried on request.

Cheese and tomato khinkali — UZS 54,000; mushroom khinkali, cheese khinkali, and mini beef khinkali in spinach sauce — UZS 63,000

Cherry khinkali — UZS 49,000 each; cheese and tomato, potato or mushroom khinkali — UZS 17,000–19,000 each

Cheese khinkali — UZS 15,000; mushroom — UZS 15,000; fried — UZS 17,000; chicken chkmeruli — UZS 15,000; children’s khinkali with sour cream — UZS 60,000; mini khinkali — UZS 78,000; Mama Khinkali — UZS 60,000

At Shvili, the house philosophy is simple: there is no such thing as too much khinkali. Enter Mama Khinkali, a generously proportioned version made for the table—or one very hungry diner. Cut it open to find ten miniature khinkali tucked inside. The classics are present too, alongside more unusual versions filled with suluguni and Imeretian cheese, or prawn and salmon.

Spinach and cheese khinkali — UZS 19,000; mushroom and cream — UZS 17,000; cheese — UZS 17,000; khinkali in creamy chkmeruli sauce — UZS 72,000; prawn and cheese — UZS 87,000; Mama Khinkali — UZS 102,000

Gruzin warns that every time someone reaches for a knife and fork, a Georgian weeps somewhere in the mountains. Its devotion to tradition, however, leaves ample room for invention. Alongside the classics are khinkali filled with spinach and cheese, mushrooms and cream, or prawn and cheese. Another five arrive bathed in creamy chkmeruli sauce, while the generously proportioned Mama Khinkali completes the line-up.

At family restaurant Khachapuri Park, khinkali command an entire page of the menu, with a version for almost every appetite and occasion. Beyond the classics — beef, cheese and mushroom — there are fried and baked varieties, as well as khinkali filled with chicken chkmeruli. Those who prefer things on a smaller scale can choose mini khinkali in cream sauce, or baked with mushrooms or cheese. There is even a children’s version, served with sour cream. For larger tables, Mama Khinkali comes in two guises: beef or an assortment of fillings. Clearly, Khachapuri Park sees far more possibilities in khinkali than simply placing a plate of the classics at the centre of the table.

The khinkali menu at Georgian Courtyard opens in classic fashion, with pork and beef or lamb and beef, before gradually changing register. First come suluguni and mushroom fillings; then the menu’s most unexpected pairing — prawn and spinach. Delicate seafood, fresh greens and the softness of spinach make it the clear standout among the more familiar combinations.

Suluguni khinkali — UZS 23,000; mushroom — UZS 30,000; prawn and spinach — UZS 35,000