Attend this online festival in July to learn about fermentation

Fermentation has two effects on food To make it flavourful and preservation India is not new to its science From the basic dahi to kanji pakhala bhat rice and millet wines our kitchens have narrated stories of fermentation for centuriesThis month Desi Cultures an online fermentation festivalconference from India will be held from July 18 to 24 to discuss all things fermentation by stepping out of our pantries and kitchens to understand it as an archive of the labour that goes in the importance of seasonal wisdom and the way communities preserve our world and ecosystemsrdquo says founder and filmmaker Shubhra Chatterji better known as historywali on Instagram The lockdown was the inspiration for the first edition in 2021 The second edition is cocurated by Payal Shah of Kobo FermentaryPork Ghyari Platter The pork used is fermented and preserved with simple basic herbs salt alcohol and dried in the cool air of Sikkimrsquos mountains to acquire a specific tasteldquoPeople were at home making kombucha and sour dough The word lsquofermentationrsquo had become a global phenomenon and we wanted to draw attention to its ageold Indian practice India is not new to fermentation in fact we own this practicerdquo says ChatterjiShubhra Chatterji and Payal ShahThe robust list of speakers list includes food historian Dr Kurush Dalal chefs Prateek Sadhu and Kamlesh Negi of Naar food researcher Gayatri Desai coffee expert Marc Tormo and Namrata Sundaresan of Kasa Cheese Speakers will dive into what fermentation knowledge practices and innovations from the Indian subcontinent contribute to the future of food and culture globallyDalle Chillies during their preservation process in SikkimON July 18 to 24 5 pm to 8 pmLOG ON TO desiculturesin to registerCOST Rs 1500 for the festival passLook out forChurpi hard dried cheese made of yak milk in Sikkimgtgt Fermentation in the DiasporaVasunthara Ramasamy traces the journeys of meat fish and plantbased ferments across South and Southeast Asia exploring histories of trade migration and cultural exchange mdash and how these practices continue to shape diasporic food identities todayON 21 July 630 pmFermented soybeansgtgt The Politics of FermentationRahee Punyashloka and Bao look at how fermented foods interact with notions of smell purity space gender and labour in India through research case studies and lived experiencesON July 22 5 pmBadi made from fermented pulses Pic CourtesyShivani Unakargtgt Mumbai localCheck the offline events scheduled in the city between July 18 to 26 Events include beer tasting with owners of 2 Down Beer art of Himalayan bread making and local picklemaking with chef Sherry Mehta and a fermented food walk in MatungaLOG ON TO desiculturesin for further details and to registerListen to the expertsHissay Doma LepchaDr Hissay Doma Lepcha North East Ferments Practice amp PlaceI will trace the unique fermentation traditions of Sikkim and how microbial cultures travel across place and time The session will reflect on the deep connections between fermentation ecology and regional identityPork with dried Bamboo shoot and Damluk Chem Kunchel Bee Porridge Pics Courtesy Hissay Doma LepchaIn Sikkim preservation plays a very important role because most of the produce is seasonal and preservation along with fermentation lets us enjoy the produce throughout the year It was a way of sustaining our kitchen An important fermented ingredient in the region is churpi the Himalayan cottage cheeseON July 23 5 pmDr Dolly Kikon Fermentation as Practice Pedagogy and Food JusticeFermentation is about understanding our relationship with the land and forest The secret of fermentation is in the air in the wild sun rain and the mood of the seasonFermented Bamboo Shoot Pics CourtesyDolly KikonThe practice connects us to community history and ancestral wisdom For communities who depend on the season the idea of eating vegetables out of season is possible only through fermentation or different ways of preserving seasonal food Bamboo shoots in the North East for exampleDolly KikonFood discrimination on the basis of caste and class is rampant in India Especially for migrants from Northeast India whose staple diet includes fermented food Many house owners in metropolitan cities refuse to rent out their places to themON July 20 5 pm