A recent culinary experience in Old Delhi focuses on fermented foods and the microbial processes behind their flavors. Participants move through the city’s streets to explore how wild yeasts and bacteria drive fermentation, creating distinctive tastes and textures in well-known regional dishes. The activity highlights khameeri roti and bhatura as examples of prolonged fermentation techniques, where dough is left to ferment for extended periods before cooking. It also examines kanji vada and jalebi, which are presented as dishes shaped by long-standing fermentation traditions that rely on microbial transformations. Across the session, the emphasis is on the “science” of fermentation—how naturally occurring microorganisms alter ingredients over time—and on how that chemistry connects to Old Delhi’s broader culinary heritage. The accounts do not cite specific dates, organizers, or any new research findings, but they collectively describe a guided food-focused exploration of how fermentation contributes to the character of multiple iconic dishes.