Ghee and Our Connection with Our Ancestors
This workshop showcases the traditional method of churning butter from dahi (known as the bilona method) and talks about the historical significance of fermentation as a form of preservation and natural flavour development in traditional Indian ghee. Many of these techniques are tied to our pastoral ancestors, and some of these practices can still be found. The cultural significance of buttermilk is known to many, but the facilitators go one step further and focus on mixes of buttermilk and milk which created the pastoral Kashmiri cheese kalari. Kalari stretches like mozzarella and is a delicious and rare Indian cheese that exists partly as a byproduct of butter and ghee making.
Curated by: Thomas Zacharias and the Locavore Team
Facilitated by: Chef Aditya Raghavan
Date: 15 December 2023
Time: 2 PM - 3 PM
Venue: The Food Lab, Old GMC Complex
OLD GMC COMPLEX
15 Dec // 02:00 PM - 03:00 PM
related Programmes
19 Mar
ART PARK | Samba Square | DINANATH MANGESHKAR KALA MANDIR, KALA ACADEMY | OLD PWD COMPLEX | ESG COMPLEX | The Accounts Building
15 Dec
ART PARK
15 Dec 18 Dec 20 Dec 22 Dec
ART PARK
