Opika Session by Sarojini Dantapally and Dvitya Raghavan Learning about local seasonal produce, fermented foods and understanding microbes
Opika Session by Sarojini Dantapally and Dvitya Raghavan Learning about local seasonal produce, fermented foods and understanding microbes
Opika means patience in Telugu. Father Friends Sarojini Dantpalli and Dvitya Raghavan; This means a lot, it includes his learnings as he tried to make the most of seasonal vegetables during the lockdown. It took many trials and errors to reach your goal with a dish instead. Such is their patience and perseverance that both have started Opika as a platform to spread the message of careful use of seasonal produce.
Sarojini and Dvitya with Opika intend to explore different age-old methods of fermentation, develop a tribe of fermenters and become aware of our ingredients and food.
Aam Panna by Opika | photo credit: special arrangement
To this end, the two didn’t just create fermented products (beyond sourdough), they organized workshops, shared book readings and talks, and also hosted curated dinners that highlight fermentation.
Sarojini says that breathing in the strong smells and tasting the complex, pungent flavors of fermentation made her learn more every day. Dvitya says, “Our promise is a commitment to intention, to care for our environment, to be considerate in everything we do and, in our own imperfect way, to continually strive to live in harmony with nature. We do.”
Taking baby steps, he built himself an experimental kitchen in Begumpet, where his food fantasies take flight and no ideas are too wild. In addition, each month they set up a table for six people on their terrace, where they prepare a meal that highlights the seasonal ingredients and fermentations in food and drink. “Whatever is served, recipes and methods will be shared free of charge upon request, as we want more people to become fermenters,” says Sarojini.
Lacto Fermentation | photo credit: special arrangement
Both are from non-F&B backgrounds; Sarojini is an architect and Dvitya works in education and research, it is only his curiosity and love for learning that made him deep dive into the world of materials. Sarojini, an architect by profession, explains, “Opika is a nudge to be noticed, curious and on a journey of discovery. Opika asks you, ‘What do you see when you turn down the noise of the world?’ Over the past two years, as the pandemic forced us to turn the volume dial down, we began to hear nature’s rhythms more clearly. ,
With the pandemic deeply affecting the supply chain for two years, they were dependent on local and seasonal produce. “The most important thing is that we started using our ingredients with intent in our own little ways. With this consciousness we entered the world of friendly microbes and now we are happy residents of this community. We reclaimed our relationship with the natural world and saw ourselves in a new light; As part of a vibrant community that is symbiotic, a community that supports mutual development and thrives in diversity,” says Dvitya.
Giving details about their relationship with microbes, Sarojini says, “While trying out different fermentation methods for cooking and preserving, we found ourselves learning more and more about methods, temperature, effects of weather etc. Found it Yes, we made bio-enzymes, compost pits and all, but we also made a drink out of pineapple peels. It was our quest to make the most of a material. ,
How do they differentiate themselves from enthusiasts advocating composting in kitchen gardens and kitchen waste? “We talk about them too, but a big part of our sessions is about figuring out the ingredients. We started enjoying these jam sessions in our kitchen so much that we documented and shared them with our friends and family. We’re now collaborating with our new invisible friends (germs) to interact with fruits and vegetables in a way that changes who we are and where we come from.
Opika Sessions is hosting a dinner this Saturday, May 15 at Begumpet. Check out @opika on Instagram or visit www.opika.in/.