A fervour for fermentation

At MG Marg in downtown Gangtok, I chanced upon the traditional Nepalese Sel roti in a sweet shop. Roughly shaped like a doughnut, the soft brown fermented bread is made of rice soaked in water overnight that is pounded with aromatic spices. In Himachal, I found the fermented steamed bread Siddu made of wheat flour and stuffed with a filling. Though familiar with dosa and

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