Those who keep a sharp focus on the food scene have observed that fermented foods are at the confluence of two powerful trends – at the intersection of two huge trends, the demand for increasing demand for natural foods and immunity-boosting superfoods. There is general agreement that fermented foods are the next big thing.

According to trade journals, the global market for just one fermented product Kombucha Tea was approximately USD 1.7 billion as of 2019. This tea is prepared with black, green or white tea and is flavoured with flowers like hibiscus, jasmine, fruits herbs and spices ginger and mint. Attractively packaged in 250 ml bottles the ‘refreshing and reinvigorating’ beverage is priced from Rs. 120 to Rs. 250 a pop.

Chefs are excited about exploring uncharted territory that gives them a chance to show their creativity and restaurant owners are happy to ride the big rising wave that is bringing in health-conscious millennials to their tables. From cocktail canapes to desserts fermentation is casting its magic spell.

Just before the COVID pandemic hit us and threw life out of gear modern fermenters were creating fizzy bubbles in India. Trendy eateries like restaurants Olive Bar and Kitchen in Mumbai, Delhi’s Greenr Cafe and FabCafe in Delhi had started organizing fermentation workshops to raise awareness and sustain interest in kombucha and kefir, sauerkraut and much more.