Can’t wait to get #DesiCultures on the road today.
I just got told that’s it’s the first online food-event in India of its scale. Participants from 7 countries. And Sandor Katz speaking to us tonight.
All put together from this little room that looks out at the mountains. 🙏🏼
The session on Indian breads aptly named 'Dough aur Dough Chaar' is the one I'm most excited about! #desicultures
Came across this Prayer said before making Kraut in The Art of Fermentation by Sandor Katz. Food and the divine were never too far from each other, across geographies and religions, till recently.
#desicultures
Thanks Krish Ashok and Historywali The sannas rose beautifully with the home brewed toddy ferment #desicultures
If chemistry class was taught like Addie and Krish Ashok , I wouldn’t have given it up after 12th! #desicultures with Historywali and Kalap Trust
#DesiCultures by Historywali Anand Sankar & saina jayapal. Featuring amazing erudite speakers & packed sessions. I'm not into fermentation hands-on. Joined cos I'd done a study on ferments across India a while ago & wanted to dive deeper. Also love any Indian food exploration.
Total blast from the past! Manglorean Catholic Sunday lunch like nana used to make!
Sannas, Chicken Indad, Pork Bafat and Cucumber Kharam.
During the #desicultures workshop last weekend, we learned to make toddy… instagram.com/p/CERX43mHrpd/…
Mushroom Sorpotel amka zai!❤️
#Repost Priyanka (@get_repost)
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I first heard of #sannas from Lady Chatterji 🌂 at the #desicultures workshop. Finally put Krish Ashok's tips for brewing fresh 🥥 toddy to action… instagram.com/p/CEeeEAgplLh/…
Roasted, lacto-fermented potatoes. With an intense crisp exterior and a mashed potato consistency inside. 1 day ferment
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Lady Chatterji 🌂’s #DesiCultures was an eye opener to the history, traditions and possibilities… instagram.com/p/CEEHDApJhd-/…
Manoranjan Pegu Historywali one more sign of part two of #desicultures that explores gender and fermentation techniques :)
The chat between Historywali and Sandor Katz in #desicultures sparked an idea. A dessert with some fermentation. Baking day tomorrow!
Some of the fun takeaways from this wonderful workshop on #fermentation #DesiCultures #Jalebis are healthy,
#basiattaiscool (copyleft from Historywali )
#Mustard seeds and pickling
#Nira & #Toddy in #Gujarati food.
A very happy Independence Day India!
It is a busy weekend attending #desicultures and understanding how India. Lady Chatterji 🌂 and kalapian_ are doing an ace job at making it a marvellous learning experience for… instagram.com/p/CD58f2-pY-K/…
Krish Ashok I love using toasted sesame seeds, crushed peanuts, kasoori methi, vadagam etc.., to alleviate flavours.
Inbtw your talk in #desicultures was awesome !
What it is to live in a microbial world? Thank you Kalap Trust for organising a fascinating discussion on fermentation cultures. It is good to be back in virtual classroom of #DesiCultures . Looking forward to the next two days. #fermentation #microbes #foodanthropology
Also signing myself up for the Make your own Idli batter challenge! Thank you #desicultures for the push
Never really wondered why crucifers are always around when pickling- hard to imagine a pickle without mustard elements back home in Kolkata! #desicultures