We wouldn’t be drinking tea if it wasn’t for fermentation. Alright, that might be a bit of an exaggeration, but how tea drinking in India is linked to fermentation is still an interesting piece of fact. In a recent Instagram live session where we discussed the history and culture of fermentation in India, filmmaker and food documentarian Shubhra Chatterjee told me about this fermented tea of the Himalayas that she stores in her kitchen and drinks regularly. It is this fermented tea that could be credited for India becoming a tea-growing and tea-drinking nation.

The eight Northeastern states are a treasure trove of fermented foods and beverages. The numerous ethnic tribes in the region have been preserving plant-based foods, meats, fish, and even milk through fermentation, drying, and smoking.

What happens when one of India's oldest staple foods gets together with an ancient preservation technique? Here's a look at how India ferments rice.

Have you eaten probiotic bread? Yes, roti that's good for your gut. If you're wondering what this new phenomena is, read on.

As kimchi and kombucha make waves in urban India, here's a look at the tradition of fermentation across India and how it has been a part of our diet for centuries.