Savour the Flavour: Traditional Indian
Fermented
Delights

5 min read

Posted on 22/05/2024

Article

Fermented Food

Unique Indian Foods

Quick Summary

India is fermenting a flavour revolution, and you're invited! In this blog, we're venturing beyond dosa and idli into a world of not-so-famous yet worthy fermented foods found across India. We'll tickle your nose with the powerful Himalayan chhurpi cheese, then tantalise your taste buds with the earthy goodness of gundruk greens and more. And for a sweet ending, jhangore ki kheer, a creamy millet pudding, will leave you wanting more. These are just a peek into the hidden gems fermenting across India. So forget everything you know about fermented foods for a while and stay with us to learn more!

Deep Dive

In a world where fermented foods are celebrated for their health benefits and distinct flavours, Indian cuisine stands out as a treasure trove of lesser-known fermented delicacies. These niche delights promise a journey of taste and tradition, showcasing the diverse and vibrant flavours that make Indian cuisine extraordinary. Let us look at some of the unique fermented dishes of India that often go under the radar.

Chhurpi: The Himalayan Secret

Tucked away in the Himalayan region, chhurpi is a traditional cheese made from yak or cow milk. This isn't any cheese you can gobble down in a hurry. However, its strength matches its flavour beautifully.

Chhurpi is a hard and aromatic cheese that undergoes a natural fermentation process, which can take anywhere from a few weeks to several months. It is cherished for its distinct flavour and is often enjoyed as a quick snack or used in recipes to add depth to dishes.

Hamei: Tangy Fermented Bamboo Shoot

Next up, we have hamei, a local legend made with bamboo shoots, hailing from the north-eastern part of India. It is made by fermenting young bamboo shoots, which gives a punch of tang and aroma. It's unlike anything you've ever tasted.

The fermentation process gives hamei a depth of flavour that takes your traditional stews and chutneys to a whole new level.

Kallu: Sweet Fermented Palm Sap

Palms aren't just for swaying in the breeze anymore. In India, they're the secret ingredient to a drink that's as fun as it is cultural.

Kallu, also known as palm wine, is a traditional fermented beverage derived from palm trees. The sap extracted from the palm tree undergoes a natural fermentation process. Natural yeasts work their magic, fermenting the sap into a bubbly potion that's both slightly sweet and a little bit boozy. Kallu holds cultural significance in many Indian communities and is enjoyed during festive occasions.

Gundruk: Nepalese Fermented Greens

Originating in the foothills of the Himalayas in Nepal but also popular in Indian regions like Sikkim and Darjeeling, gundruk is a fermented leafy green preparation. Typically made using mustard greens, spinach, or radish leaves, gundruk is fermented and then dried to be preserved. The resulting product is tangy, earthy, and packed with umami flavours. It adds depth to soups, brings a kick to pickles, and takes stir-fries to the next level.

Jhangore ki Kheer: A Creamy Millet Dessert

Jhangore ki kheer is a beloved traditional dessert from the picturesque Kumaon region of India. This exquisite sweet treat is crafted from fermented foxtail millet, which is gently simmered with creamy milk, aromatic cardamom, and rich jaggery.

The result is a luscious and creamy dessert, boasting a unique tangy undertone that tantalises your taste buds. Celebrated for its harmonious blend of flavours and textures, jhangore ki kheer is a cherished highlight of festivals and special occasions, bringing a touch of Kumaoni heritage to every joyful gathering.

Jhangore ki Kheer: A Creamy Millet Dessert

A Celebration of India's Forgotten Fermented Delights

As the global fascination with fermented food grows, we have shed much deserving light on some forgotten fermented treasures. From the tangy hamei to the sweet jhangore ki kheer, each dish has the capacity to blow your taste buds away in unique ways. They're a testament to the diverse traditions and the ingenious ways fermentation has been used in India to transform everyday ingredients into extraordinary experiences.

blurb

Did you know that the Himalayan chhurpi is the hardest cheese in the world? This is due to its very low moisture content.

The majority of the production of gundruk happens at the household level in Nepal. The yearly output of this fermented gem is estimated to be around 2,000 tonnes!

Young bamboo shoots are known for their bitter and slightly toxic properties when raw. Fermentation not only makes them safe to eat but also unlocks a whole new world of flavour that can be quite addictive.