Why Fermentation is a Big Deal in Indian Cooking

The Ancient Art That Still Lives on Every Indian Plate By Hussain Catering

If you’ve ever dipped a crispy dosa into coconut chutney, enjoyed the soft tang of idli, or savored a glass of sweet lassi after a spicy meal, then congratulations: you’ve experienced the power of fermentation.

Fermentation is the new food trend in the West, but it’s an ancient tradition in Indian home cuisine. Indian home cooks were fermenting batters, curds, pickles, and drinks — for taste, of course, but also for nutrition, preservation, and digestibility — well before kombucha and kimchi became health foods.

At Hussain Catering, we’re dedicated to honoring these ancient traditions. In fact, many of our traditional recipes honor the incredible science (and magic!) of fermentation. Let’s discuss how fermentation has been so central to Indian cuisine — and continues to be today.

First, What Is Fermentation?

Fermentation is the natural process through which microorganisms like bacteria and yeast break down food sugar, and starch. In Indian cooking, it usually results in a lot of the following:

More intense flavor and aroma
Improved digestibility
Nutrient-dense
Natural preservative

It is more like nature’s recipe process — no fire, no oven — just heat, time, and patience.

A Quiet Superpower in Indian Kitchens

While baking or frying occurs in the foreground and by degrees, fermentation goes on in the background and over time. A batter left on the kitchen counter overnight. A bowl of curd shrouded in a towel. A jar of pickles on a sunny balcony. It’s a daily ritual in Indian kitchens — and that is the magic.

Let’s explore some of India’s favorite foods that ferment and build them into our own cuisine.

1. Idli & Dosa: South India’s Fermented Staple Foods

These South Indian staples are made from a fermented batter of rice and urad dal (black gram). Waiting time is anywhere from 8 to 16 hours according to the degree of temperature, but the result is well worth it.

Why it matters: In addition to aerating the batter, fermentation also enhances the bioavailability of nutrients such as iron and B vitamins.

Fun fact: Dosa batter is so resilient that it will ferment even on a cold day if it is kept close to a hot stovetop or under a woolen cloth.

Our Hussain Catering cooks ferment dosa and idli batters in small batches — just like at home — to make each bite light, healthy, and flavorful.

2. Dhokla: Gujarat’s Fluffy, Fermented Delight

This steamed, salted cake is made from fermented gram flour (besan) or rice-lentil mixtures. Its tang and lightness are brought about by an old batter, with the help of yogurt or citric acid.

Why it matters: Fermentation gives dhokla its light expansion without yeast or baking soda assistance — a reflection of the ingenuity of traditional Indian cuisine.

Bonus: Also good for the gut and comparatively low in fat.

3. Curd (Dahi): The Hub of Indian Households

Nearly every Indian household prepares curd at home, adding a spoonful of the last batch as starter to the next one. It is not only a side dish; it is also medicine, comfort food, and tradition in one.

Why it’s important: Homemade curd is full of probiotics that aid digestion and boost immunity — a welcome help after consuming spicy or heavy food.

How we use it: We pound curd into raitas, lassis, marinades, and even sweet dishes — always starting with naturally set dahi.

4. Pickles (Achaar): India’s Tangy Time Capsules

From mango to lime to garlic and even green chili, Indian pickles are fermented treats. The process varies by region — mustard oil in the north, sesame oil in the south — but the goal is the same: to capture the best flavor of the season using salt, spice, sun, and time.

Why it matters: Fermented pickles are not condiments, but live foods, full of good bacteria and umami flavor.

Regional pride: Every state has its own recipe, and every grandma’s got a secret tweak that makes hers the best.

5. Lassi, Chaas & Fermented Drinks

A chilled glass of lassi or chaas (spiced buttermilk) is not just comforting — it’s your digestive system’s best pal after a guilty meal. These drinks are pretty much made with fermented curd or buttermilk and flavored with roasted cumin, mint, or black salt.

We typically accompany our North Indian thalis with chaas or rose lassi at Hussain Catering — for what hot biryani would be complete without a soothing fermented drink to follow.

Why Fermentation Is Necessary Now

In an era of ultra-processed food and chemical flavor, fermentation comes as a promise to decelerate and believe in nature.

It helps gut health and immunity
It reduces the wastage of food by extending shelf life
It adds richness of flavor that no bypass can even come close to replicating
And it bonds us to generations of Indian cooking tradition

Whether you are a food enthusiast, a health-conscious consumer, or someone who has a craving for the flavor of home, fermented foods offer comfort, culture, and compassion — bite by bite.

At Hussain Catering, We Ferment with Purpose

Fermentation is not a method to us; it’s a lifestyle. It is humbly working with old ways, respectfully working with ingredients, and lovingly showering love on every plate that leaves. We believe our chefs share the joy of watching batter bloom, the pleasure of watching curd set perfectly, and the sense of pride in serving food that heals both body and soul.

We feel that if food is slow-cooked and naturally, you can truly sense the difference.

The next time you bite into a soft idli, sip some lassi, or spoon some hot mango pickle onto your plate, stop for a moment to acknowledge the gentle, powerful force of fermentation.