The Role of Fermentation in South Asian Cuisine

Imagine the transformation of a simple ingredient into something rich, tangy, and full of life—this is the magic of fermentation. In South Asia, fermentation is more than just a cooking technique; it’s a tradition that has shaped culinary landscapes for generations

From tangy yoghurt to zesty pickles and dosas, fermentation is more than just a method of preserving food—it is a way of enhancing flavour, creating texture, and promoting health. As the food world embraces fermented foods for their rich, complex flavour and probiotic benefits, South Asian cuisine continues to showcase how fermentation can elevate everyday meals. Common staples like pickles and yoghurt are perfect examples of fermented foods, enjoyed daily in South Asian households for their distinctive taste, health benefits and unique textures. 

A Peek Inside South Asian Kitchens

In South Asia, fermentation is not just a technique; it is a cultural heritage passed down through generations. The process of fermenting foods—whether it’s vegetables, fruits, or dairy products—creates a balance of sourness, tang, and umami that defines many of the region's most beloved dishes. Ingredients like yoghurt, dosa batter, and various pickles form the backbone of South Asian cuisine, offering depth, texture and complexity.

One of the most prominent examples of fermented foods in South Asia is yoghurt. It is a staple in homes across India, Pakistan, Sri Lanka, and Bangladesh, consumed daily in a variety of forms—from plain yoghurt served with rice to sweetened lassi drinks. The bacteria that ferment the milk into yoghurt not only give it a tangy taste but also provide health benefits like aiding digestion and boosting immunity.

Fermented pickles, often made with mustard seeds, fenugreek, and chilli, are another integral part of the South Asian culinary landscape. In countries like India, pickles are an essential accompaniment to most meals, providing a burst of sour and spicy flavour that perfectly balances richer dishes like curries and dal.

According to Ankit Gupta, co-founder of Burma Burma, fermentation is much more than a culinary technique in South Asia—it's an ancient practice that connects people to their heritage and traditions. He explains, "Fermentation is a bridge between generations, a reminder of the power of food to bring people together and connect them to traditions beyond borders."

Significance of Fermentation in Burmese Cuisines 

In Burma, fermentation is deeply rooted in both traditional food preparation and daily life. It is seen as a practice that enhances the flavours of the Burmese culinary identity. “The process of fermentation adds complexity, depth, and a distinctive tang to many of our dishes, bringing out flavours that are both bold and nuanced” adds Gupta. 

One of the most notable examples of a fermented dish in Burmese cuisine is Laphet Thoke—a fermented tea leaf salad, a quintessential Burmese dish. The process of fermenting the tea leaves gives this dish a distinctive tangy flavour that is both earthy and slightly sour. “Fermented tea leaves are the heart of our Laphet Thoke.” comments Gupta. “This ingredient is a staple in Burmese culture, celebrated for its rich, tangy flavour and versatility.”

Laphet Thoke evokes a deeper connection for Gupta. Reminiscing his Burmese roots and his childhood, he says “This dish holds a deep personal connection for me, reminding me of the vibrant meals and traditions we celebrated growing up.” The co-founder also does not shy away from recommending this tea leaf salad to his new guests, “Sharing this dish with our guests feels like sharing a cherished piece of my heritage, making it all the more meaningful to me.” 

Apart from Lahpet Thoke, another signature ingredient in Burmese cuisine is the fermented shrimp paste, ngapi. The paste enhances the flavours of various dishes, adding a savoury hint that deepens the taste of curries, soups, and salads. 

In the culinary space, these fermented foods have added significant value in shaping the country's food culture for years. 

The Delicate Balance of Sourcing Ingredients for Fermentation

As appealing as it is to bring the robust fermented flavour to the table, the process of sourcing the right quality ingredients for fermentation can be equally challenging. “The process can sometimes be challenging due to logistical hurdles, seasonal changes, or regulatory requirements”, says Gupta, eventually realising that in the end all of the taxing sourcing process is worth it. 

Due to its delicate process, fermented ingredients require precision, time, and the right environment to achieve consistent quality and flavour. “Scaling this up while maintaining those standards has been a learning curve.” comments Gupta. Ensuring uniformity in the quality is a challenge the team at Burma Burma aims to resolve. However, the team has developed robust systems for quality control, working closely with producers in Burma to ensure that every ingredient meets their standards before it reaches the kitchens. For the founders and the team at large, tackling factors like temperature, humidity, and ingredient quality are a priority. 

Over the course of time, the team at Burma Burma has refined their ways of working and addressed these challenges, making sure that the integrity of the fermentation process is maintained from the moment the ingredients are sourced until they are served on the plate. “Ultimately, it’s all worth it when we see our guests enjoying these flavours, knowing the effort behind every bite,” says Gupta.