It's a celebration of the mango season coming to an end. And being in Dehradun everyone has grown around orchards and varieties of mango. This pop up is an invitation to come explore the fruit alive and transformed in a five course meal, food you've probably savored before, but never with such flavours where every dish has a surprise element worked on by the tiny microbes. We have a whole evening of experiences planned out facilitated by a story collector, Aakansha who will take you through play, writing postcards, recipes and a dive through your memory lanes. Join us around a table to try fermented mangos- raw mango kimchi, hot sauces, kimchi's, kombucha and a lot more. Take back other shared childhood stories, maybe a grandmother's recipe and a whole new way to appreciate the king of fruits-Mango

Delhi Food Walks, in collaboration with Desi Cultures, invites you to a unique Old Delhi Food Walk celebrating the fascinating world of fermented foods.

Join us for an immersive culinary journey as we explore iconic dishes that owe their distinct flavours to the magic of fermentation — from Kanji Vada, Dahi Bhalla, Bhatura, Jalebi and Lassi, along with many more hidden gems.

Discover the stories, traditions and techniques that have kept these age-old food practices alive in the bustling lanes of Old Delhi.

Level up your at-home condiments to guarantee a banging sandwich through the basics of lacto-fermentation.
Customise a jar of hot sauce and then build your own sandwich for a post-fermentation sandwich party! Eat great sourdough bread, exciting ferments and mingle as the new flavours make your tastebuds tingle.

Limited Specials Menu from the 18th to 26th July, Curated specifically for Desi Culture, Focused around fermentation.

Get ready to explore the deep-rooted food cultures of the rich, vibrant heritage of the Himachal Pradesh & Jammu mountain belts. Chef Sherie will be diving into age-old culinary traditions from the art of traditional bread-making and local pickles, to the distinct flavors of authentic Chaang (indigenous rice beer) and unique fermented dessert like nashashta with much more .

Participants will spend a day inside the Geist Brewing Co. bakery with founder Narayan Manepally as he shares his personal sourdough journey and the lessons he's learnt working alongside the in-house bakery team. Through a mix of demonstrations, hands-on baking and conversation, they'll explore the fundamentals of sourdough and fermentation, work with dough at different stages of the process, and leave with practical tips to help them begin their own sourdough journey.

Still fermenting is a storytelling session about pickling, patience, and the parts of yourself still becoming.

A gathering to explore traditional fermentation practices through stories, tasting and hands-on learning, this workshop aims to preserve indigenous food wisdom, understand the cultural significance of fermented foods, and encourage the revival of age-old techniques using local and seasonal ingredients. Some of the food explored - Pantabhat, Fermented kashundi, Kanji, Raw mango in Brine etc.

Coimbatore's first community fermentation meetup brings together fermenters from across the region for a potluck to share homemade ferments, exchange knowledge, and build future collaborations (10:00 AM–12:00 PM). The afternoon is open to everyone with a free ferment tasting and panel discussion, Global Ferments as a Part of Indian Cuisine, moderated by Priya Mani (2:00–4:00 PM).

This workshop discusses traditional fermentation practices using indigenous microbial cultures that are slowly fading away. It explores how rapid urbanisation, mass production, and a growing fear of microbes have made us passive consumers in the food chain, giving way to alarming levels of food waste.

Discover the joy of naturally fermented bread in this hands-on sourdough workshop. Learn the fundamentals of natural yeast, slow fermentation, baker's math, and maintaining a sourdough starter while making a rustic sourdough loaf and focaccia. Participants will also receive written guides and a sample of the Hyderabadi sourdough starter, Niloufer, to continue their sourdough journey at home.

𝗟𝘂𝗰𝗸𝗻𝗼𝘄'𝘀 𝗳𝗶𝗿𝘀𝘁 𝗰𝘂𝗿𝗮𝘁𝗲𝗱 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝗲𝘃𝗲𝗻𝘁.
A one-day gathering where traditional and modern culinary experts, agripreneurs, bakers, food artisans, health practitioners, researchers, sustainability practitioners, and legal experts come together for panel conversations and live tastings.

What if we told you that our medal-winning lager Daddy Cool owes its clean character to a yeast strain from a Swiss brewery? That a simple change of yeast turned Gold Rush from British Golden Ale to a Rice Lager? That Basil Blonde drinks like a lager, but technically isn't one because of the yeast? Or that Missing Piece (Hefeweizen) and Other Weiss (Dunkelweizen) are Bavarian cousins, connected by the same traditional wheat beer yeast?
Join the founders of 2 Down Beer Co. for a guided tasting that uncovers the most misunderstood ingredient in beer. Through five beers and the stories behind them, you'll discover how billions of microscopic cells shape flavour, aroma, texture—and even a beer's identity.
Don't worry, though. This isn't a technical masterclass or a science lecture. It's a relaxed, fun tasting session filled with great beers, fascinating stories, and just enough beer geekery to make your next pint even more enjoyable.

A curated food walk where participants will hop through different pre-independence Udipi cafes and restaurants, tasting a select curation of fermented foods intertwined with stories of migration, identity, labour, caste and culinaryscape of Matunga. 23rd & 24th July

The dinner is an invitation to slow down, linger and savour the depth that only time can create. Throughout the meal, we will explore ingredients like fermented chillies, bamboo shoots, gundruk, tungtap, axone, and other preserved and fermented staples. Each ingredient tells a story of patience and how time transforms each element when left to slowly adapt to their environment.

Fermented Flavours brings together four of Hyderabad's leading food voices to explore the city's quiet but thriving culture of pickling, brewing, and preserving. From traditional kitchens and farm tables to kombucha experiments and contemporary dining, this conversation celebrates the many ways fermentation continues to shape Hyderabad's food culture.

Kimchi creation workshop + starter culture session | Learn about two ferments in one morning!

We'll start with a kimchi-making session by Shreya of The Cubbon Table where you'll make a large jar of Spicy cabbage kimchi to take home. After which Pranav of Loafer&Co is going to talk us through how to make sourdough starter and the various non traditional uses of this with a demo !

Then a hearty KimCheese sandwich lunch on Loafer&Co's biga-raised focaccia, plus a cookie and something to drink, all made in-house by both companies

On 25 July, OMO and indicā will come together for Time Well Tested—a five-course tasting table exploring India’s indigenous fermentation traditions.

From regional ferments to stories carried through generations, each course celebrates the living relationship between land, memory, and community.

We invite you into the miraculous world of cheesemaking.
Over the course of an immersive, hands-on workshop with cheesemaker Swati Singh of The Farm, Bazpur, we’ll explore the science and craft of milk fermentation—from cultures, rennet and acids to the making, cutting and stretching of fresh mozzarella.
Along the way, we’ll taste our way through a guided flight of artisanal cheeses, learning how to discern texture, aroma and flavour, and discovering what sets farmstead cheeses apart from their industrial counterparts.
Whether you are a devoted cheese lover or simply curious about the transformations that turn milk into one of humanity’s most beloved foods, join us for an afternoon of making, tasting and wonder. 🧀✨️

Cooking class for kids with an all-fermented pie
This is a fermentation and cooking workshop for kids and their parents featuring an all-fermented pizza. We'll help them make a pizza from fermented tomatoes, baby eggplant, curdled yoghurt, lacto-fermented peppers, and so on. The idea is for young people and their families to cook and eat traditional and not so traditional ferments with their peers.

A BYOP (Bring-your-own-pickle) tasting party where we eat daal and rice together with a range of fermented home-style pickles from the South Asian region.

In this cosy, home-style communal meal with researcher-facilitator Rohan Patankar and food systems researcher Shivani Unakar, you will exchange notes and stories about achaars (pickles) from across the South Asian region. We’ll bring pots of daal and rice (and ghee) as well as a selection of pickles from our homes/lives. You’re invited to bring your own pickles for the table to sample. This interactive meal is for anyone who thinks of pickles when they think of comfort food. 

This two-day food potluck conference brings together communities, practitioners, scholars, and food enthusiasts to share fermented foods and explore themes of migration, memory, labour, women, marginalised communities, famine, and war. Through conversations and shared meals, the event traces how fermentation has preserved not only food, but also culture, knowledge, and identity across generations.

"Deliciously Impure: Fermenting Anti-caste Practices in our Everyday" is an anti-caste mental health workshop that will explore 'fermentation' as a political metaphor for seeing the world and our syelves, of how transformation unfolds through history, experiences, and meaning-making.

“Cultures in Bloom” is sensory feast of Himachal’s living food traditions from breads and sweets to savoury dishes and pickles, all rooted in fermentation. Expect interactive tastings, soulful storytelling, and a celebration of heritage where food is alive and culture is shared. In collaboration with TenaciousBeehive, this experience blends mountain authenticity with creative flair, bringing Himachal’s cultures flavours to life.

A one day fermentation journey, from grandmother's kitchen to your own!
🌾 Session 1 (10:00AM to 12:30PM): South Indian rice & millet fermentation
🌱 Session 2 (02:00PM to 04:30PM): Versatile fermented cashew culture

Attend one or both. Includes tastings, a take home starter culture, and a recipe guide.

"Walk an urban path gone wild, finding little treasures along the way.
Gather and learn to ferment, taste and live amongst forgotten greens with Shruti Tharayil and Gowri." The event is a practical, pragmatic approach to foraging and fermenting in an urban 'wild' setting. We ask the question: what can foraging and fermenting teach us about people and places we live in.

A hands-on fermentation workshop and farm walk followed by dinner (Idli/dosa based dinner). Learn 3 different fermentation techniques (1 fermented drink, 1 pickle, 1 koji based ferment) to preserve produce and develop flavour. Taste together and take your ferments home to see how they change and develop over time.

The Wild Table is a fermentation supper club by The Wild Jar, hosted at The Studio by Copper + Cloves. Through five seasonal courses, the evening explores fermentation not as a passing trend, but as one of humanity's oldest tools for preserving abundance, deepening flavour, and connecting with place and season.

We will learn about the history, culture, and language behind fermentation, and what it looks like in different parts of the world including various regions of India. Participants will also discuss about what it looks like in their house. We will learn and do some hands on work using two fermentation techniques. People will take home some of it to see how it evolves. And then, we sit together over some bites from the Traveling Thali kitchen!