In the Georgian culture, among other most ancient traditions and tendencies, one of the most important places is held by cuisine. 

Khinkali is the most ancient godsend of the Georgian cuisine and so far is a constituent part of modern Georgian culture. 

Origin of Khinkali is related to the historical Pkhovi (Pshavi, Khevsureti, Mtiuleti, Khevi, Tusheti). Names of Khinkali according to mountain corners of the Eastern Georgia also denote their origin: Pshauri, Khevsuruli, Mtiuluri, Gudamakruli, Tushuri, Mokhevuri. 

Main ingredients of Khinkali are flour and meat. In Pkhovi cooking of Khinkali is called “laying of Khinkali” that implies placement of a lump of meat into the flattened dough and boiling the received product in water. Uniqueness of the Georgian Khinkali is related exactly to the technology of rolling lump of meat in dough and boiling the dish in the juice of meat placed in dough.  

During different times of a year in various high-altitude regions of Georgia Khinkali is cooked from different kind of flour and meat; season and location as well determine other ingredients of Khinkali, such as dressing.

Quality of Khinkali depends not only on their ingredients, but on those procedures and ritual that are related to their cooking. 

Ethnographic investigations as well denote traditional and archaic signs of Khinkali, according to which was revealed tableware specially made for Khinkali, labour skills and habits, diverse terminology, specificity of cooking, artistic design of food, participation of Khinkali in traditional rituals, etc. 

Today Khinkali is one of the most distinguished dishes of the Georgian cuisine and it has as culinary, so cultural loading. 

Khinkali enjoy great popularity not only in Georgia, but have a wide international recognition and are one of the most asked-for dishes for tourists and visitors of Georgia.