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Whether it is the 4 AM grinding of spices for a wedding feast or the simple act of storing a copper bottle of water by the bedside, these traditions remind us that a healthy life is a well-spiced life. As the famous Indian proverb goes, "Ati sarvatra varjayet" (Avoid excess)—except, perhaps, when it comes to love, hospitality, and the generous pinch of garam masala.

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Long before kimchi became a global superfood, India had kanji (fermented black carrot drink), gundruk (fermented leafy greens), and the ubiquitous dosa batter. The hot, humid climate of the subcontinent naturally encouraged fermentation, which preserves food and boosts vitamin B12. In a largely vegetarian , fermented foods are essential for gut health. Whether it is the 4 AM grinding of