Chef Guram Baghdoshvili, who grew up on Bollywood films, brings Georgian flavours to Bengaluru

Chef Guram Baghdoshvili, from Georgian roots to global kitchens, redefines traditional dishes with a modern, international twist

For chef Guram Baghdoshvili, the kitchen is not just a workplace but his destiny. Born and raised in Georgia, a country steeped in culinary tradition, he was by his grandmother’s side, absorbing the secrets of generations past. The warmth of the hearth, the enticing aromas, and the joy of creating something tasty shaped his world.

At 13, he found himself in a kitchen not by choice but by necessity. His father passed away, and Guram, the youngest of five siblings, had to work to keep his family afloat.

His culinary journey began in Georgia but blossomed abroad. After 16 years of honing his skills at home, Moscow beckoned for five years. Georgia called him back briefly, but he travelled across Portugal, Spain, Italy, France, and Belgium for the next two decades, exploring and mastering new flavours. He mastered European fine dining at the prestigious El Celler de Can Roca.

These 34 years were a whirlwind of kitchens and cultures. Guram became a star – from being a judge on the Australian cooking show, My Kitchen Rules, to gracing magazine covers. He was not just a chef anymore; he was a restaurateur. He even ventured into ownership with Vinotel and Restaurante Anona GEO.

Guram was in Bengaluru last month to present a 10-course dinner at The Leela Palace. The dinner showcased some of the finest Georgian dishes, such as pkhali (made of chopped and minced vegetables like beetroot, spinach, walnuts, and allums), sea bass kindzmari (sea bass fillet, coriander, and garlic), and shares (a decadent dessert with cinnamon, dates biscuits, walnut jam, and other things). The event was in association with Conosh, a Bengaluru-based online food platform.

India is a special place for Guram for two reasons: its rich flavours and its cinema. During the Cold War, with limited access to Western culture, Indian films filled the void for Soviet audiences. So, while working in Moscow, he was surrounded by people watching Hindi cinema and serials. He even name-drops Raj Kapoor and Dev Anand in his thick Russian accent.

Working alongside a chef who knew Goan cuisine in Portugal (Goa is a former Portuguese colony) also deepened his Indian connection.