Palak
Also known as lentils, Dal is available in a variety of hues that include yellow, red, green, black, and red and is a rich source of plant-based protein.
A fermented probiotic drink, Kanji is made with black carrots and can also be made with red carrots and beetroot.
A traditional dish originally from Odisha, Pakhalo is made with cooked rice that is fermented overnight in water and then topped with salt and served with papad, fried fish, and curries.
A popular Bengali dish that is prepared with eggplant, neem leaves, turmeric, salt, and mustard oil and is said to boost gut health.
Originally from Kashmir, Khatte Baingan is a tangy treat that enhances digestive health and is made with imli paste, brinjal, asafoetida, fennel powder, cinnamon powder, bay leaves, and salt.
Another seasonal dish from Kerala includes silverfish, Kashmiri red chilli, turmeric, coconut, ginger, curry leaves, and spices.
Also known as flax seeds, Tisi ki chutney is made with green chilli, garlic, tisi (flax seeds), ginger, and salt and is said to boost the immune system and gut health.