Why Indians reach for curd after spicy food while Koreans choose completely different side dishes

A bowl of cooling curd beside a plate of biryani is almost second nature in many Indian homes. Whether it’s spicy rajma chawal, stuffed parathas or a fiery curry, curd often finds its place on the table as the meal’s quiet balancing act. Travel to South Korea, however, and you’ll notice something entirely different. Instead of dairy, meals are accompanied by an assortment of small side dishes known as banchan, each adding contrast, texture and flavour to the main course. Both traditions serve a similar purpose, but they arrive there in completely different ways. One leans on the soothing qualities of fermented dairy, while the other celebrat…