Fermented foods have a significant presence in Indian cuisine and culture. Fermentation is a traditional preservation and flavor-enhancement method that has been used for centuries. Here are some of the most common fermented foods and beverages in India:

Yogurt (Curd): Yogurt is one of the most widely consumed fermented products in India. It is made by fermenting milk with live bacterial cultures, resulting in a creamy and tangy dairy product.
Dosa and Idli: These South Indian staples are made from fermented rice and urad dal (black gram) batter. The batter is left to ferment overnight, which gives dosa and idli their characteristic flavor and texture.
Fermented Rice Dishes: In many regions of India, fermented rice dishes like appam, neer dosa, and kallappam are prepared using rice batter that is allowed to ferment for a few hours.
Pickles (Achaar): Some Indian pickles are fermented before adding spices and oil. The fermentation process enhances the flavor and preserves the pickles naturally.
Kanji: Kanji is a fermented beverage made from black carrots or beets. It’s often flavored with spices and is consumed during festivals and as a digestive aid.
Dhokla: Dhokla is a popular snack from the western state of Gujarat, made from fermented rice and chickpea flour batter. It’s steamed to create a spongy texture.
Kombucha: Kombucha, a fermented tea beverage, has gained popularity in recent years and is now available in various flavors across India.
Lassi: Traditional lassi, a yogurt-based drink, can be fermented, which gives it a slight tanginess. It is often enjoyed plain or flavored with ingredients like rosewater or fruit.
Gundruk: Popular in the hilly regions of India, gundruk is made by fermenting leafy green vegetables like mustard greens or radish leaves. It’s often used in soups and stews.
Fermented Fish and Seafood: In coastal regions, various types of fish and seafood are fermented to create products like hingoli, kambalnem, and more. These are used as flavoring agents in dishes.
Fermented Lentil and Bean Products: Fermented lentils, like urad dal, are used to create products like papad and vadi (lentil cakes). These add a unique flavor and crunch to meals.
Chhurpi: In the Himalayan region, chhurpi is made from fermented yak or cow’s milk. It is used in soups, stews, and snacks.
Bamboo Shoots: Fermented bamboo shoots are commonly used in northeastern Indian cuisine, adding a distinctive sourness to dishes.
Millet Fermented Foods: Various millets like ragi (finger millet) are used to make fermented dishes like ragi mudde, which is a staple in South India.
Tea Fermentation: In some parts of India, fermented teas like dark tea or hei cha are consumed, particularly in the northeastern states.

Fermented foods in India not only provide unique and complex flavors but are also valued for their digestive and probiotic properties. They are an essential part of Indian culinary traditions and offer a diverse range of tastes and textures across the country.