Georgian cuisine does not fall under the classical concept where traditional meal is subdivided into the first and the second courses. It's easier to classify Georgian dishes into city and village dishes.

In Eastern Georgia, cuisine is moderate with its taste and quality and is simple in ingredients. For example, khashlama is a cooked beef with salt and greens. But kakheti has the best Churchkhela and Pelamushi - little luxuries made of grape juice and flour.

A bulk of the dishes popularizing Georgian cuisine  - Chakhokhbili, Kharcho, Satsebela, Kupati, Satsivi, Elarji, Ajika, come originally from the west of Georgia residents of Imereti or Samegrelo. West Georgian is specier than the eastern Georgian.