Fermented Rice

Fermented rice, a traditional Indian summer food, is rich in probiotics and essential minerals that boost digestion and immunity.

Fermented rice water is the water left behind after soaking cooked or raw rice for hours, preferably overnight.

In Odia, 'Tonka' means tadka, and 'Torani' means the leftover water from boiled rice. This rice water is mixed with lemon, fresh leaves, and a few everyday ingredients.

To make panta bhat, the first step is fermentation. The quality of the rice is important, and panta shouldn't ideally be made with rice that's too fine or aromatic (like long-grain Basmati).

Pakhala Bhata recipe is quite simple but requires fermentation. It is due to this step that pakhala bhata is considered great for digestive system.

Handvo rewards patience. The soaking, the fermentation, the slow flame, none of it is difficult, but all of it takes time.

Koji is a naturally occurring culture used most extensively in Japan to ferment rice and soya and make popular foods like soy sauce, miso, sake, mirin, rice vinegar and vegetable pickles.

In one snowy corner of Japan, bright red chillies are spread out over the snow in winter. It is the first step in making a fermented seasoning that takes years to finish.

From homemade Greek yoghurt to fermented amla, here are four expert-recommended options to try, along with tips on preparing them at home.

Assamese summer cuisine uses seasonal produce, souring agents, and minimal spices to create light, cooling dishes ideal for hot weather.