Dosa: Fermented rice and lentil crepes, light and easily digestible, perfect with coconut chutney or sambar.
Dhokla: Steamed gram flour cakes, tangy and spongy, a Gujarati delicacy rich in probiotics.
Idli: Steamed fermented rice and lentil cakes, a South Indian breakfast staple, gentle on the stomach.
Kombucha: Sweetened tea fermented by a SCOBY, providing a refreshing and probiotic-rich drink option.
Kanji: Fermented black carrot drink, loaded with probiotics and a traditional digestive aid in North India.
Kimchi: Spicy fermented vegetables, predominantly cabbage, with a dose of beneficial bacteria and vibrant flavors.
Pickles: Various vegetables, fruits, and even meats are pickled, offering probiotics along with intense flavors.
Yogurt: Cultured dairy, a versatile probiotic food, enjoyed as a side, dip, drink, or ingredient in various dishes.