Curd (Dahi) is a staple in almost every Indian household, enjoyed with meals or as a standalone dish. It’s popular across India for its rich probiotic content that aids digestion.
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Buttermilk (Chaas), made from the liquid left after churning curd, is particularly common in North India, including Punjab, Haryana, and Rajasthan. It’s especially refreshing in the summer and helps maintain digestive balance.
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Idli, a fermented rice and lentil cake, is a breakfast favorite in South India, especially in Tamil Nadu, Karnataka, and Andhra Pradesh. It supports gut health and digestion through its probiotic properties.
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Dosa, another South Indian favorite, is made from a fermented rice and lentil batter. It’s commonly enjoyed in Tamil Nadu, Karnataka, and Andhra Pradesh, offering both nutrition and gut-friendly bacteria.
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Khandvi, a fermented gram flour snack, is a popular treat in Gujarat. It’s known for its unique taste and texture, and it provides probiotic benefits along with a tasty experience.
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Lassi, a yogurt-based drink, is widely consumed in North India, particularly in Punjab and Haryana. It’s a cooling, probiotic-rich beverage that supports digestive health.
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Kachumber, a fresh salad often made with yogurt, is enjoyed across India, including in North Indian states like Delhi and Punjab. It adds a crunchy, probiotic-rich element to meals.
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