For chef Tejashwi Muppidi at Powai's Summer Garden, if there's one cooking technique that will never go out of fashion, it's pickling. A method she picked up from her mother, Muppidi has been practising it at her Powai home for as long as she can remember. "It is one of the oldest method of curing food, dating back to the world's oldest civilization Mesopotamia, where pickled cucumber seem to have originated. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travellers, while also providing families with a source of food during the cold winter months," she says. While it might be an ancient technique, its efficacy continues to make it a viable option for food preservation. "The technique is followed right from the coldest Nordic countries to ones with warmer climes like India," she says.