LUCKNOW, July 21 -- How have traditional food practices shaped Lucknow's food culture?

The question ran through Fermenty Cultures, a day-long gathering in Lucknow, tracing the city's inherited kitchen wisdom from the Awadhi Dastarkhwan to present-day tables, bringing together home cooks, chefs, doctors, scientists and legacy kitchens.

Organised by The Supper House by Akanksha under the aegis of Desi Culture 2.0, the event took a look at kitchen practices, and particularly fermentation as an old and ordinary practice rooted in Indian households.

The day opened with "Muskuraiye, Aap Lucknow Mein Hain", where Sheeba Iqbal of Naimatkhana and Sabiha Ansari of Humara Bawarchikhana reflected on the city's culinary identity. Their conversation...