Georgian kitchen · Tashkent
Khinkali folded by hand every morning, from the recipe grandmother Nino brought from Kakheti. Nothing frozen — we start folding after you order.
Where to find us
One kitchen, one recipe book. Two rooms are open, the third is on the way. Open every day, 12:00 to 23:00.
Open now
Next to the Irrigation Institute, on Niyozbek Yoli street.
Open now
In the Jemchug neighbourhood, on Buyuk Turon street.
Opening soon
The third room of Khinkali Babushki Nino will open inside The Gastronome, a food destination at 21 Movarounnahr street, part of the Central Park complex. Same kitchen, same brand chef.
What we cook
Each room has its own menu. Photographs below, full menus as PDF. The menus themselves are in Russian — our team speaks English and will talk you through anything.
Ordering
Delivery across Tashkent through Uzum Tezkor and Yandex Eats, or straight through us on Telegram or by phone. Tables are booked the same way.
About us
Азиз Обиджанов
Brand chef · all locations
Aziz runs the kitchen in every room: from buying the meat to how many pleats go on a khinkali. Dough is rolled by hand, broth is simmered from the morning, spices are ground before the shift. The recipes are Georgian, with no substitutions.
“Khinkali cannot be rushed. The dough rests, the meat is chopped with a knife, and the broth is born inside.”
The khinkali recipe came from Kakheti with grandmother Nino, and it has not changed since. In Kakheti they say khinkali cannot be rushed: the dough rests, the meat is chopped with a knife, and the broth is born inside on its own.
We hold to that in Tashkent. We chop the filling instead of mincing it, roll the dough the day it is served, and fold the tail by hand, counting the pleats the way grandmother taught.
At the table
A fork tears the dough and the broth runs out — that is the whole point gone.
Drink the broth, then eat the meat with the dough.
No sauce, no sour cream — in Georgia khinkali is not served that way.
They are how the table counts who ate how many. The record is a tradition too.
Franchise
Buying our franchise you get a working business, not just a name. We take on every stage — from an empty room to the first guests: finding the location, running the build, handing over the identity, setting up the kitchen and training the team, then opening the restaurant with you and supporting it after.
The Russian version has the full menu, the blog and banquet details.
