📣 For more lifestyle news, click here to join our WhatsApp Channel and also follow us on Instagram
© IE Online Media Services Pvt Ltd
Tags:
Journalism of Courage
Ranveer Singh and Deepika Padukone seem to share a lot in common, including an aversion to the same food item. In a 2019 interview with chef Shipra Khanna on 9XM, currently doing the rounds on social media, the 83 actor revealed that he and his wife are averse to dahi or curd.
“I hate dahi. During childhood, I didn’t like the smell and texture of curd. An aunt of mine forced me to have it, advising me that it would be good for my health. I had it but puked. I developed this thing called conditioned taste aversion. So, I can’t stand its sight. So, if you want me to pass dahi, I can’t do it,” admitted Singh.
The actor went on to add that while he can’t stand the sight of plain curd, he can have dishes prepared with curd, such as Sindhi Kadhi (in which it is one of the ingredients). “But raita is a no-no,” said Singh.
He further revealed that Deepika has the same issue. “We really connect on our aversion to dahi,” shared Singh.
Priya Paliwal, chief dietician, dietetics, Sri Balaji Action Medical Institute, Delhi, said that the reason people dislike curd is due to its smell, texture, or taste, which is usually linked to sensory perception, genetics, past experiences, or even gut microbiota.
“The tangy aroma, caused by fermentation, may be off-putting to those sensitive to sour smells. The creamy yet slightly lumpy texture can be unappealing for people who dislike foods with uneven consistencies,” said Paliwal.
The taste, mildly sour and sometimes sharp, can also be unpleasant for those who prefer milder flavours, she added.
To overcome this, gradual exposure is key.
“Start with milder, less tangy varieties like Greek yoghurt or homemade curd with minimal fermentation. Adding natural sweeteners like honey, fruit, or a pinch of cinnamon can balance the taste,” suggested Paliwal.
Blending curd into smoothies or using it in dips and dressings can mask its texture while retaining health benefits.
“Pairing it with familiar foods, like granola or nuts, can also make it palatable. If curd remains unappealing, probiotics from sources like kefir, buttermilk, or fermented vegetables can provide similar benefits,” said Paliwal.
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
