Arishtam kindle free
50 chapters 49000 words This is the most comprehensive guide on vedic fermentation home brewing and probiotics Written for amateurs and food craft enthusiasts This book is full of references to history culture and Indian taste palates 8000 years of history and 45000 species of indigenous plant one would expect a bouquet of flavors from the land of spices Yet India suffer from Xenophillia Colas IMFL and western style drinks dominate the market Be it Yoga Ayurveda spiritual movements or traditions Many of the lost Indian arts were revered in the west before they could be accepted and revived domestically Most IPA lovers are not even aware of its Indian roots What how when of home brewing Demystifying the ancient process of fermentation With detailed cultural references to 25 styles from across the globe and DIY equipment this book makes brewing entertaining and yet affordable hobby If your goal is innovate and revive a food tradition then this is a must read The two biggest oxymoron in Indian market are IMFL Indian Made Foreign Liquor and Blended Scotch Nobody is sure what is Indian and what is foreign in IMFL Blended scotch can have any amount of imported liquor domestic liquor and cheap molasses Molasses a black tar like residue from sugar processing is an industrial waste and a byproduct from sugar processing It is the main culprit to the hangover one gets after consuming cheap liquors yet there is no mass movement to regulate it Terroir the French word that talks about the natural harmony of cli mate soil water and the people from a region is completely missing in Indian food and beverage industry Even today most of the microbrewery hire foreign staff and import their entire requirements of hops malt and yeast By constantly judging our product on western standards we kill the possibility of innovation freedom of expression Twenty years ago when I first made my batch there was very little information and awareness about fermentation at home Fancy words like home brewing were not even coined and the customer preferences were shifting from heirloom traditions to packaged food and beverages This book is a small attempt to reverse this trend What How and When This is a step by step guide is a mash up of history science logic and simple common sense Firstly a bit of history background and culture to create inquisitiveness Then 25 simple recipes to reassure the reader that the process is easy simple and fun Finally a lifelong quest to master the art of balancing the delicate sensory notes The science of how small tweaks in process or ingredients impacts the final product Unlike a typical recipe book we do not want to make instant noodle chefs out of our readers This is like a guided journey to self discovery The readers can scientifically understand what they are doing and why How to perfect our craft innovate and revive a food tradition Arishtam HomeBrew Guide to Beers Wines and Probiotics India s 1st homebrew book
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