Cultures Across Borders: Fermenting Flavour from Goa to Germany
- INR 499
- Culinary Arts
- Workshop
The Old GMC Complex
The Food Lab
11:00 AM - 12:30 PM
Workshop by Gayatri Desai
Presented by Goethe-Institut/Max Mueller Bhavan Pune
Fermentation is one of the oldest ways we’ve learned to preserve, flavour, and transform food— and few ingredients tell that story better than meat. From Germany’s cured wurst to Goa’s spiced choriz, fermented meat traditions reveal how climate, spice, microbes, and migration shape taste.
In this 90-minute session led by Gayatri Desai, you can explore cultures across borders through the lens of meat-based fermentation. Gayatri Desai is a chef and founder at Pune’s experimental kitchen and fermentary, Ground Up.
The workshop connects Goan and German techniques, tracing shared histories of preservation and innovation—inviting participants to experiment with local ingredients, microbial terroir, and flavour-forward ferments.
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- The Old GMC Complex
