Fermentation feels new because many of us met it through kombucha and sourdough. But it's old technique, everywhere — a way of preserving and building flavour. India's regional kitchens have their own long, distinct versions of it: kanjis, rice and fruit wines, buttermilk and batters left to turn.
Chef Chetna of Omo brings some of those traditions to one table.
July 25 Dinner at Omo, 8 PM
July 26 Lunch at indicā, 1 PM
🗓️ July 26, Sunday 🕓 Time: 1 PM 🎟 Ticket ₹2,200 (Vegetarian Meal). 📍 indicā, New Delhi ✨Limited seats.
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