In the Chella's commissary kitchen, bundles of churchkhelas hang on metal racks to dry. The strings of fruit juice-coated nuts look like sausages hung to cure, albeit sweet ones.
Daniel Niesen, bottom left, acknowledges that the uniqueness of the product is a double-edged sward; it's intriguing but requires some explanation. He calls it a "sweet, but not-too-sweet, dessert." It's also earned the nickname "Georgian Snickers."
