Why fermented foods need extra caution during summer
As summer temperatures soar past 40°C in several Indian states, fermented foods such as idli, dosa, kanji and pakhala remain popular for their cooling effect and digestive benefits. But three recent incidents in Ahmedabad, Mayurbhanj and Bengaluru—linked to contaminated fermented dishes—have caused three deaths and sickened more than 250 people, raising fresh concerns over food safety during the […]