Ghandu, Hota

Ghandu and Hota are traditional components used in Indian cooking, particularly in the preparation of pickles and fermented foods. Ghandu often refers to a natural fermentation starter made from grains, pulses, or fruits, which helps initiate the fermentation process. Hota usually denotes spices or herbal mixes added to enhance flavor and aid preservation. Both play essential roles in traditional preservation techniques, leveraging natural fermentation and spices to extend shelf life and develop distinctive tastes. They embody centuries-old culinary practices that rely on natural ingredients and fermentation to produce flavorful and healthful foods.