Whispers of the Caucasus

Beyond the postcard views, Georgia's soul unfolds in every warm smile—a land of soaring mountains, ancient stone churches, and warm toasts, where every step is an invitation to pause and connect; write Vinod Kumar & Monjit P.

- Vinod Kumar & Monjit P.

Europe’s hidden gem—was beckoning. The journey had been an impulsive decision, driven by a friend’s casual remark: “You’ve seen too many predictable places; go somewhere your soul won’t expect.” And so, I packed my bags, armed with curiosity and a stubborn refusal to overplan. The flight itself was a kaleidoscope of languages and faces. My seatmate, a middle-aged Georgian woman named Nana, noticed my faltering attempts to pronounce “Gamarjoba”—hello in Georgian. She offered to teach me a few phrases and shared stories about Tbilisi, her home city. By the time we landed at Shota Rustaveli Tbilisi International Airport, I had more than a few awkward phrases under my belt and a mental list of must-try dishes, thanks to Nana’s enthusiastic notes scribbled on a napkin. Stepping out into the crisp Caucasian air was a jolt. Spring was teasing the mountains in the distance. My cab driver, Giorgi, greeted me with a warm smile and an even warmer “Gamarjoba.” His battered old Lada rumbled through the city streets, weaving between ancient churches and trendy wine bars.

Giorgi proudly pointed out landmarks as if he were showing off personal treasures. When he dropped me at my hotel, he pressed a small packet of churchkhela—strings of nuts dipped in grape juice—into my hands. “For your energy,” he winked. The hotel was a charming boutique place in the heart of Tbilisi’s Old Town. Wooden balconies with intricate carvings jutted out from weathered stone facades. My room overlooked the Kura River, winding lazily under the watchful gaze of the Narikala Fortress perched on the hill. I spent that first evening wandering aimlessly through the cobbled streets, letting my senses lead me. The smell of baking khachapuri wafted from tiny bakeries, mingling with the sweet, slightly fermented scent of wine.