A traditional Georgian feast is a superb display of the diversity of Georgian cuisine, cooking techniques, table-setting traditions and other accompanying rituals. Ajarian cuisine is an inseparable aspect of Georgian cuisine; however the cultural influence of Asian cuisine can be clearly seen in a variety of Ajarian dishes. In mountainous Ajara, dairy products are common ingredients in many dishes. Boat-shaped Ajarian khachapuri is one of the most famous Ajarian dishes. Sweets also play an important role in Ajarian cuisine. Viticulture is an essential component of Georgian and Ajarian culture that has been cultivated for hundreds of years. In total, there are around 50 different grape species that are still used in wine production to this very day.