Desi Cultures returns with a week-long programme dedicated to fermentation and its role in shaping food cultures across the Indian subcontinent. Founded by food researcher Shubhra Chatterji, the festival brings together chefs, anthropologists, historians, entrepreneurs, and fermentation practitioners to explore topics ranging from traditional foodways and microbial science to migration, heritage, and sustainability.
For most of us, fermentation is hiding in plain sight. It is the batter that becomes an idli, the rice left overnight for pakhala, the tang of kanji, the sharpness of kasundi, and the countless pickles, breads, dairy products, and beverages that have quietly shaped food cultures across the Indian subcontinent for centuries. Yet despite its ubiquity, fermentation is often discussed either as a wellness trend or a niche culinary technique. Desi Cultures, a fermentation-focused festival taking place offline and online from July 18–26, seeks to change that narrative by placing fermentation within broader conversations about culture, history, identity, ecology, and community.
Created by food researcher and curator Shubhra Chatterji and first launched in 2020, Desi Cultures brings together chefs, researchers, anthropologists, entrepreneurs, and fermentation practitioners to explore the many ways microbes have influenced the foods we eat and the stories we tell. The festival is connecting fermentation practices rooted in the Indian subcontinent with wider global conversations.
Sessions range from discussions on fermentation traditions in the Western Himalayas and Northeast India to conversations about archaeology, migration, innovation, and entrepreneurship. Participants can explore topics such as the role of fermentation in diasporic communities, the politics of smell and food cultures, the archaeology of ancient fermentation practices, and how contemporary makers are building businesses around fermented foods and beverages. Speakers include anthropologists, culinary historians, chefs, food researchers, and founders working at the forefront of fermentation today.
Desi Cultures also extends the conversation into physical spaces through its hands-on gatherings. A masterclass led by Payal Shah of Kobo Fermentary, 'Hot & Spicy Desi Ferments, where participants will explore the world of Indian chillies, spices, microbes, and flavour-building through practical fermentation techniques and sensory exercises. Secondly,'Preserve Your Bounty' at Homegrown Produce/Molasses, combines a farm walk, fermentation workshop, and community meal. Participants will learn three distinct preservation methods, including a fermented beverage, a pickle, and a koji-based ferment, while gaining a deeper understanding of how fermentation can reduce waste, extend the life of seasonal produce, and transform flavour.
Fermentation sits at the intersection of science and memory, preserving not only food but also knowledge systems that have been passed down through generations. The festival offers an opportunity to examine the deeply local practices that have long sustained communities across the subcontinent.
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