In a pickle

Updated On: 27 June, 2019 07:40 AM IST | Mumbai | Suman Mahfuz Quazi

As age-old techniques of fermenting and pickling gain fresh currency among diners, city chefs tell us how they are using them in foods as diverse as cream and chocolates

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Xin Jiang Lamb Chops

Exactly where your pumpkin spice kombucha sits today on the kitchen shelf, a bottle of achaar stood many moons ago. And much before any of us learnt to pronounce "sourdough" correctly, small bakeries in Bandra were serving gutli or kadak pao, a similar hard-crusted bread. Then, what is it that chefs and foodies are suddenly waking up to? Could it be an extension of the clean-eating and zero-waste food movements? Perhaps. Or does it have more to do with the West employing these ancient techniques, thereby reminding us of our roots? Whatever it is, fermenting and pickling are in.

Rishim Sachdeva