A staple in South Indian cuisine, dosa is a fermented crepe made from a batter of rice and black gram. This popular delicacy undergoes natural fermentation, which enhances its nutritional profile and makes it easier to digest.
Another beloved South Indian dish, idli, is a steamed fermented cake made from a batter of fermented black lentils and rice.
Hailing from the western state of Gujarat, dhokla is a savory snack prepared from fermented batter derived from rice and chickpeas.
Kanji, a popular North Indian probiotic beverage, is made by fermenting black carrots with water, mustard seeds, and a blend of spices.
Although not native to India, kombucha has gained popularity in urban centers. This fermented tea, infused with Indian flavors such as ginger or tulsi,
Achar, a traditional Indian condiment, involves the fermentation of vegetables or fruits in a mixture of various spices and oil.