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Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
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Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
Things to do with Brown Koji Boy products- Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
New overflow link! - Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
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New overflow link! - Koji, Indian Gastronomy, and Indian Fermentation Cultures Sunday May 12, 2024 - 1:00 PM Prachet Sancheti of BrownKojiBoy discusses bridging the gap between traditional and modern flavors, exploring the rich possibilities of Koji-based fermentation in the gastronomy of India through an exclusive range of products that celebrates the diversity of Indian produce through a fusion of both traditional and modern Asian fermentation techniques. It’s been a long time that we’ve been so impressed with what can actually be done with koji. This young guy from Goa, India is the future. A smart yet humble person who knows how to make you feel good about what you have accomplished. In order to survive as a business, you have to cater to some high-profile clients like hotels and acclaimed restaurants. Maybe the big name Executive Chefs and Managers know of koji in India, but the people that are the backbone of any business like the Chefs de partie or Sous Chefs or the massive number of domestic staff that cook at least two meals a day for their employers just don’t. All of them are a focus of Brown Koji Boy’s educational and marketing efforts. But Prachet talks about the live of a small artisan producer of products that sometimes go against then expectations of regional cultures - of which there are thousands - in India. Prachet is also koji maker in a high humidity, high temperature environment. Do you know what it’s like to make koji during monsoon season? Unless you know what you are doing, that environment can be disastrous. But he really knows what he’s talking about. As do the people who have created videos for this event! $25 Annual membership fee to watch or download videos, Free to register for the live broadcast. Link to register in profile as well. https://us06web.zoom.us/meeting/register/tZYpdemhrDstGNzvswwGTu-N07Y-9B3Bw2jr #desifood #india #brownkojiboy #karnataka #maharashtra #goa #mumbai #asianfood #fishmint #culturesgroup #fermentedfoids #culturesforhealth #cookbooks #raselhanout #kaffirlime #chaap #kurma #thosai #dosa #padero #naan #knowyourdesivegetables #koji #chanadal #bengaluru #mumbai #kodava #coorg
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Rajasthani Dal-Bati Recipe 💯🌿 Ingredients 👩🍳 🌿For Bati~ Wheat flour 3 cup Rava 1/2 cup Salt as per taste Baking soda pinch of Melted Ghee 2 tbsp Haldi pinch of Ajwain 1 tsp 🌿Knead a semi right dough and rest it for 20-25 mins. Make small balls and roast in bati oven untill cooks completely. Then dip in hot ghee and serve with dal. 🌿For Dal~ Arhar dal 1 cup Moong Dal 1/4 cup Mogar Dal 1/4 cup Chana Dal 1/4 cup Urad Dal 1/4 cup Onion 1 big chopped Tomato 2 chopped Curry leaves Green chillies+ Garlic+ Ginger Grinded Cumin + Mustard seeds Hing powder Dried Red chilli Turmeric powder Red chilli powder Coriander powder Garam masala Salt to taste Fresh coriander Oil Khao Pio Mast Raho 💯😍 #dalbati #dalbatilovers #dalbafla #rajasthani #rajasthanifood #rajasthaniculture #desifood #traditional #foodie #foodvideo #gharkakhana #indianrecipes #recipeoftheday #rajasthan #dalchawal #indianfood #fyp #viral #foodrecipes #authentic #udaipur #recent4recent
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