Humble Indian Rice Gruel Kanji Finds a Place on Global Menus
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Kanji, a traditional fermented rice gruel from India, is now moving beyond home kitchens and regional food traditions. Chefs and restaurants in other countries are beginning to add the dish to their menus, showing growing interest in simple, traditional Indian foods.
Kanji is made by fermenting rice in water, often with spices, salt, and sometimes vegetables. In many parts of India, it has been eaten for generations, especially during hot summer months, because it is considered cooling and easy to digest. Families have often prepared it at home using everyday ingredients, and it is usually served as a light meal or a refreshing drink.
The spread of kanji to international restaurants reflects a wider interest in fermented foods and traditional diets around the world. Food experts say that this growing attention could help more people learn about Indian cooking beyond well-known dishes such as curry and biryani. For many people in India, the news is also a reminder that some of the country's oldest food traditions still remain popular today.
Sources: The New Indian Express
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