Curd with different levels of acidity was considered to have different effects on the body and there are numerous historical references stating so. (Photo: Getty Images/Thinkstock)
It’s difficult to avoid yoghurt or as we call it in India, curd, in this country. It’s one of the primary staples across regions. Either we eat it plain or we cook with it or we add a sweetener to it and eat it as a dessert – but you’re bound to find it in some form or the other across regional cuisines in India.
In Bengal, plain curd is rarely eaten as a dish in itself. We either cook with it, or we thicken milk, add caramelised jaggery or cane jaggery or sugar, before adding curd to it to make mishti doi.