Salt | Fat | Acid & Ghughuni

Inspired by Samin Nosrat's book and Netflix documentary Salt, Fat, Acid, Heat, this workshop reframes ghughuni not as a recipe to be followed but as a system of flavour decisions.

Event Flow:

1) Round of Introductions: 20 minutes

2) Ingredient Station (30 mins) Salt, Fat ,Acid & Heat stations

Lay out pre-cooked white matar, yellow matar, and dried black peas at separate stations, each with a small label showing it's origin geography. 

Salt like Black Salt, pink salt and sea salt.

Fats like cold-pressed mustard oil, groundnut oil & peanut curd served with freshly chopped English cucumber.

Acids like lemon, tamarind and date chutney, lime zest.

Heat like green chillies, garlic and byadgi chilli oil and finely chopped candied ginger.

Assembly Round 1: Follow the Map (30 mins) Give each participant a laminated "flavor map"—a simplified version of Nosrat's four elements—and ask them to build a version of ghughuni by consciously choosing one ingredient per quadrant. A base recipe will be provided, along with the quantities of each ingredient needed for best results; participants will then mix and match to create their own versions of ghughuni.

Tasting and Debrief (20 mins) Sit in a circle. Each person describes their bowl using only the four words: salt, fat, acid, heat. The facilitator draws connections — this is where the science and food culture conversation opens up naturally. Why does one version use mustard oil and another doesn't? What does that tell us about trade routes, climate, or agriculture?

Closing notes (20 mins): Write their thoughts on a postcard (which they take home) and write what street food means to them? 

Date 30th May 2026

Timings: 3-5 pm or 4-6 pm, a slot in the late evening also works for me.

Number of attendees 50 maximum.

Slot Duration: 2 hrs