The benefits of eating fermented foods are many, but it’s the taste that tops the list for us. While yogurt, idlis and dosas are the most common, the trend is catching on in a big way this year. Here is a list of some unique preparations from around the city such as Kombucha, Miso and lesser-known Indian ones such as Chakuli Pitha and Eromba.
Siam Trading Company
This Asian restaurant on 12th Main does a homemade fermented sour pork sausage called the Isaan Pork sausage. “The sausages are fermented for 4-5 days depending on the weather, and then we grill them on charcoal fire for the dish,” says Thashvin Muckatira, chef and co-owner. Rs. 325. At Indira Nagar
Hae Kum Gang
This list could not be complete without Kimchi, the traditional Korean fermented radish and cabbage dish. Head to this restaurant for the Kimchi Jjigae. This stew is made with pork slices and vegetables.
Rs. 440. At Castle Street
Zingron
Located in Koramangala, this Naga restaurant is the best place to try the North Eastern state’s cuisine. Eromba, which translates to ‘mixing’, is a side dish or chutney made with fermented fish called ngari. At the restaurant, it is prepared with banana flower, bamboo shoot, chilli and potatoes all mashed
together. Rs.55. At Koramangala
The Smoke Co.
Chef Varun Agni Ranjith read the book Art of Fermentation and was inspired to created this in-house chilli paste. “I took the recipe in the book and tweaked it. We ferment local red chillies with honey, garlic and salt for about fifteen days,” he explains. The sauce is one of the main ingredients in their BBQ Chicken. Rs.450. At Koramangala
Dalma
This restaurant specialises in Oriya food. We recommend the Chakuli Pitha from their menu. Similar to a dosa, these pancakes are made with fermented rice flour and black gram, but are much thicker than a dosa. Traditionally, they are had with their mutton dishes such as the Bamboo Mutton.
Rs.15. At Koramangala
Shizusan Shophouse & Bar
Chef Paul Kinny at this Asian joint pairs the fermented soybean paste, Miso, with eggplant in the Miso Roasted Aubergine. “The salty yellow bean goes well with the mushy and fleshy aubergine which is roasted to add smoky tones,” the chef explains. Rs. 425. At Whitefield
Enerjuvate Studio & Cafe
This health cafe serves up delicious and nutritious dishes and beverages. On the menu is also the medicinal and trendy drink, Kombucha. “Kombucha is a fermented beverage consisting of black/green tea and sugar (from various sources like sugar cane and fresh fruits) that’s used as a functional probiotic food,” says the founder Darshana Nahata. Rs.120. At Jayanagar
anagha@newindianexpress.com @anaghzzz