Fermented foods

From baby mangoes in Kerala to bamboo shoots in Nagaland, these 5 recipes for homemade monsoon pickles from across the country blend tradition and flavour in every jar.

“While studying in Chennai, I was initially scared and embarrassed to cook my home food that had a distinct smell. It’s because of the stereotype associated with our cuisine, as if it’s something dirty or unappealing. I finally decided to break away from that feeling.”

From the south to the north, Indian cuisine sees fermentation in foods from idlis, dosas, rotis among others! And who can blame, fermentation gives a unique taste to the food and also aids in preservation.

An Odissi dancer, Ashwini Raghupathy aka Gutnanji helps people resolve their gut issues with information and a wealth of fermented foods.