Kamal Ghorui
Curd is probably the most familiar probiotic food in the Indian kitchen. Milk is set with a small amount of starter culture, and the result is a creamy, tangy bowl that is far more than a side dish. It is eaten with rice in the South, whisked into chaas in the North, mixed with spices, or simply served plain after a meal.
What makes curd special is the live bacterial culture involved in fermentation, usually including lactic acid bacteria. These cultures help thicken the milk and give curd its familiar sour note. Homemade curd, especially when made fresh and not overheated later, is often the most dependable version. It is simple, affordable and deeply embedded in everyday Indian eating.
