Kanji: The Miracle Winter Drink You Should Have for a Healthy Gut
In Goa, at the Serendipity Arts Festival earlier this month, I attended a fascinating workshop on fermentation, curated by chef Manu Chandra. The session was conducted by Aditya Raghavan, who seems to be quite a maverick and treats his bacteria and yeast with much respect, almost as pets, which of course they are! It was at the workshop that I had my first sip of Kombucha, fermented tea, the supposed elixir of life, discovered by the ancient Chinese and being successfully marketed by the Americans since the 1990s, as a…
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