Chandigarh, July 10: Whether it’s a spoonful of raita alongside a hot biryani, a dollop of tzatziki with grilled meats, or creamy yogurt stirred into a spicy curry, curd—or yogurt—has long served as a culinary secret across the globe. From Indian kitchens to Mediterranean spreads and Middle Eastern platters, this humble dairy staple is being reimagined not just as an accompaniment, but as a transformative element that elevates every cuisine.
“Curd is incredibly versatile,” says chef and food writer Anjali Mehta. “It can balance spice, enhance texture, and add a signature tang that ties a dish together beautifully.”
In Indian households, curd is often considered comfort food—served simply with rice, or churned into buttermilk (chaas) and lassi. But its use runs deeper in regional cooking. In the South, it’s whisked into spicy gravies like mor kuzhambu, while in the North, it forms the base of dahi bhalla or kadhi. “It’s not just for taste, but also for health,” says Mehta. “It aids digestion, especially when meals are heavy or spicy.”
Beyond India, yogurt has found powerful expression in other culinary traditions. In Greece, strained yogurt or Greek yogurt is a kitchen essential. Mixed with garlic, cucumber, and herbs, it becomes tzatziki, a cooling side that pairs perfectly with grilled lamb or falafel. In the Middle East, it becomes labneh, a thick, spreadable cheese often topped with olive oil and za’atar. In Persian cuisine, it is blended with mint and shallots to make mast-o-musir, a dish that is both refreshing and complex.
“Yogurt’s creamy texture and acidity make it an excellent tenderizer,” explains chef Rohan Sethi of Café Aranya. “It breaks down protein fibers in meats, so it’s ideal in marinades.” Indeed, classic kebab and tandoori recipes often call for yogurt-based marinades that infuse the meat with spice while ensuring it remains juicy when cooked.
The health benefits of yogurt also explain its timeless popularity. Rich in probiotics, calcium, and protein, curd supports gut health and strengthens immunity. It’s particularly prized in summer, when its cooling properties help regulate body temperature. Nutritionist Simran Arora notes, “For those who struggle with lactose intolerance, fermented curd is easier to digest. It’s a win-win—nutrient-dense and gentle on the stomach.”
And it’s not just savoury dishes where curd shines. Sweet preparations—like Bengali mishti doi, Turkish yogurtlu tatli, or even a simple fruit-and-honey parfait—showcase its dessert potential. Its tang cuts through richness and sweetness, creating balance and freshness.
With the rise of plant-based alternatives, curd’s influence is expanding even further. Coconut, almond, and oat yogurts are making their way into vegan kitchens, offering similar texture and tang with new flavour profiles. “Curd is now about creativity,” says Mehta. “You can blend it, bake it, whip it, or just enjoy it plain. There are no limits.”
As kitchens grow more global, curd continues to serve as a bridge—linking cultures through taste, nutrition, and tradition. One spoonful at a time, it’s proving that no matter the cuisine, a touch of yogurt can make every meal better.
