Bar consultant Nitin Tewari shows how to make fruit tepache

In the private dining area of Together At 12th star bar consultant and mixologist Nitin Tewaris first space at Le Meacuteridien Gurgaon our eyes fall on the bookshelf filled with titles that make us drool One hardback orange cover particularlyThe Noma Guide to Fermentation At the bar that Tewari has cofounded with chef Vanshika Bhatia RampD bar head Subham Gupta offers me a pineapple tepache a Mexican beverage made by fermenting pineapple rinds Today chefs are using the technique to other fruits tooThis takes us back to Nomas words in the book It tastes familiar but also like nothing you have ever had before like an old comfortable sweater with bright new colours woven through the original coloursNitin TewariFermentation is one process that is turning chefs into geeks in their kitchens It is a process where bacteria breaks down sugar to make alcohol When you leave food outside we say it has gone bad This is fermentation The first alcohol was made when someone decided to drink something that had gone bad When grapes went bad we got wine From barley we got beer explains Tewari who has in the past consulted at restaurants like Masque Toast amp Tonic Olive Bar and Kitchen and Rooh in San FranciscoFermentation can be of different kinds mdash aerobic which is in the presence of air and anaerobic that takes place without oxygen Here carbon dioxide aeratesthe liquidMaking tepache or vinegar using natural bacteria or yeast from the air is easy to try at home All you need is a little patienceTaking the example of pineapple tepache Gupta shows us a tumbler which has a muddle of dark amber liquid and pieces of pineapple skin We use the pineapple and throw away the skin which actually has the bacteria needed to break the sugar and turn it into alcohol says Gupta who has also made a similar version of guava and wineWe take a sip of pineapple tepache It has the characteristics of pineapple fruit and an added elevated kick of astringent finish In summer fermenting a batch takes three to four days All you have to do is look out for bubbles which means fermentation is underway Keep the tumbler in a cool dry place and dont cover it for easy flow of oxygen If you cover it and the carbon dioxide doesnt have an outlet the mixture will aerate and there are chances the container will burst says TewariPineapple tepacheIngredients1kg pineapple 500gm unrefined sugar 500ml water2 cinnamon stick 2 clovesMethodMuddle the pineapple spices and sugar Add water Leave in contact with air for three to four days depending on the temperature longer for colder temperature Once it starts bubbling on top check for taste Strain bottle and refrigerateFermenting tipsSalt tax Lactofermentation which uses salt and bacteria lactobacillus to work on the fruit gives interesting results too The lactofermentation process works because of the fact that bacteria that could be harmful to us cant tolerate much salt while healthy bacteria can explains Tewari While you can use the liquid and fruits for cocktails and mocktails drinking and eating the fruit as garnish will benefit the gutWine dont whine Dont throw old wine Tewari advices let it worsen It is nothing but fermentation It can make for great vinegar that can be used in food If you want to consume it like a drink then stop the fermentation when the taste is not burning your throat When it burns our throat its vinegar says TewariCatch up on all the latest Mumbai news crime news current affairs and also a complete guide on Mumbai from food to things to do and events across the city here Also download the new midday Android and iOS apps to get latest updates