The Art of Fermentation: Workshops and Flavor Science
We explore the transformative power of time, microbes, and patience. Join us in our glasshouse to decode the science behind your favorite umami-rich foods.
Our 'Queso and Miso' workshop poster, featuring a beautiful spread of artisanal Indian cheeses and house-made misos. This session is a deep dive into the art of fermentation and the surprising harmony between these two umami-rich foods.
This graphic details what you'll learn in our 'Queso and Miso' session. We focus on providing practical knowledge, from understanding the fermentation process to learning how to incorporate these flavors into your daily cooking.
Meet Mansi Jasani, the 'Cheesewali' behind The Cheese Collective. We collaborate with passionate experts like Mansi, an international cheese judge and cheesemaker, to lead our specialized fermentation and pairing workshops.
Meet Chef Gayatri Desai, the 'Miso Maven' from Ground Up in Pune. Trained in traditional fermentation in Japan, she brings her incredible expertise to our workshops, teaching the nuances of crafting and cooking with miso.
Chef Gayatri Desai of Ground Up, a ferment-forward test kitchen, in her element. We were thrilled to host her for a pop-up, where she showcased how fermentation can be used to create innovative, cuisine-agnostic dishes.
A close-up of candied cacao nibs, an element from a dessert by Ground Up. The sweet and bitter notes of the nibs balanced a tangy lacto-fermented strawberry compote, showcasing a masterful play on fermented flavors.
A beautiful shot of citrus fermenting, a key component in the innovative dishes served at the Ground Up pop-up. This highlights the beauty and science behind using fermentation to preserve and enhance flavor.
A behind-the-scenes look at the making of Tongbaechu Kimchi with Chef Goku. This video shows the process of combining Napa cabbage with a punchy, spicy paste, which then ferments for a week to develop its iconic, complex flavor.
We hosted Buland Shukla from For The Record, Goa's first vinyl bar, for a pop-up focused on innovative ferments. This poster captures his creative spirit, showcasing his hands-on approach to crafting unique, flavor-driven dishes.
The inventive à la carte menu from the 'For The Record' pop-up. Dishes like char-grilled lacto-fermented grapes and buff tongue aged in gin botanicals demonstrate a creative and fearless approach to fermentation.
About The Art of Fermentation
We run these labs in small groups so you can physically handle the koji and taste the 'before and after' of local produce ferments. These sessions move beyond recipes to focus on the environment, helping you understand why your house-made miso develops its specific depth and how to control lacto-fermentation safely in your own kitchen.
Fermentation is less about following a rigid recipe and more about managing an environment. In our glasshouse in Shanti Nagar, we break down the complex relationship between salt, temperature, and time. Whether we are tracing the journey of miso from bean to paste or discussing the acidity in a fermented strawberry compote, our focus is on demystifying the microbial magic that turns simple ingredients into umami bombs.
We believe in learning from the practitioners. We regularly open our doors to experts like cheesemonger Mansi Jasani or ferment-forward chefs like Gayatri Desai. These collaborations allow us to explore the fringe of the food world, including items like buff tongue aged in gin botanicals or miso pairings that you will not find in a standard culinary school.
What you take away is a new framework for thinking about your ingredients. Expect to learn how to create your own ferments, understand the line between spoilage and preservation, and apply these techniques to your daily kitchen habits. These are not passive demonstrations. You are here to handle the produce, taste the ingredients at various stages of aging, and understand why your home-fermented pickles might taste different from the store-bought variety.
The Conservatory
I am The Conservatory, a glasshouse where chefs experiment and food enthusiasts gather. I built this space to host the stories and small-batch experiments that do not fit into a traditional restaurant menu.
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