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 celebrates variety through vegetables, fermentation and seasoning. The contrast offers a fascinating glimpse into how food traditions evolve around climate, agriculture and culture.

Curd has been part of Indian cuisine for thousands of years. Beyond its creamy texture and tangy taste, it has long been valued for its ability to soften the intensity of heavily spiced dishes. Rich gravies, chilli-laden curries and deep-fried foods are often paired with curd because its cool temperature and mild flavour create a welcome contrast on the palate.

Across India, this tradition appears in different forms. In the north, curd is served alongside parathas, kebabs and biryani. In the south, it becomes curd rice, a simple yet beloved meal that marks the comforting end to lunch. Raita, prepared with vegetables, herbs or fruits, transforms plain curd into a refreshing accompaniment that complements festive and everyday meals alike.

Curd has also played an important role in Indian food traditions beyond the dining table. It is frequently used in festive feasts, temple offerings and auspicious rituals, symbolising nourishment and prosperity. Many regional recipes rely on curd not only for its flavour but also as a natural ingredient for marinating vegetables and meats, helping create a tender texture while balancing strong spices. Its remarkable versatility has allowed it to remain a constant presence in Indian kitchens, whether served as a side dish, blended into curries or enjoyed on its own.

Curd also reflects India’s long-standing relationship with dairy. Cows and buffaloes have historically been central to rural life, making milk products readily available in many regions. Over generations, curd naturally became an everyday staple rather than an occasional addition.

South Korean meals approach balance from a completely different perspective. Instead of relying on one cooling side, the table is filled with multiple small dishes collectively called banchan. These may include kimchi, seasoned bean sprouts, spinach, soy-braised potatoes, pickled radish, lotus root or stir-fried anchovies.
The idea behind banchan is not only to add variety but also to create harmony between different tastes, textures and ingredients. Traditional Korean meals focus on achieving balance through combinations of vegetables, fermented foods, grains and proteins. The presence of several side dishes allows diners to experience different flavours in a single meal while maintaining nutritional variety and cultural significance.

Each dish contributes something unique. Some are spicy, others mildly sweet, tangy, savoury or crunchy. Rather than reducing heat with dairy, Korean cuisine balances flavours by offering variety in every bite. Diners constantly mix and match different side dishes with rice and the main course, creating a meal that feels layered instead of overwhelming.
Kimchi may be the most famous of these accompaniments, but it represents only one piece of a much broader culinary tradition. A Korean meal often includes several banchan, changing with the seasons and household preferences.

The difference between these dining customs is no accident. India's warm climate and long-standing dairy tradition made curd an accessible, everyday food that naturally found its place on the dining table. Fermenting milk was also an effective way to preserve it in the days before refrigeration, allowing families to extend its shelf life while enhancing its flavour and nutritional value.

Beyond its practical benefits, curd gradually became intertwined with Indian culture and tradition. It is widely regarded as an auspicious food and is commonly served during festivals, religious ceremonies and family celebrations. In many households, eating curd with sugar before an examination, interview or important journey is believed to bring good luck. Ayurveda has also long valued curd for its nourishing qualities when consumed in the right quantity, season and combination, reinforcing its place in everyday diets. Over the centuries, its versatility has allowed it to be enjoyed on its own, churned into buttermilk, blended into cooling lassi or transformed into dishes such as raita, kadhi and curd rice.

From a nutritional perspective, curd contributes far more than taste. A healthy gut plays an important role in immune function, and the live cultures found in many varieties of curd help support a balanced gut microbiome. It also provides key nutrients including protein, calcium, vitamin B12 and zinc, all of which contribute to overall health and support the body's normal physiological functions. While the exact probiotic content varies depending on how curd is prepared, fermented dairy products continue to be recognised as valuable components of a balanced diet.

Korea, meanwhile, developed a cuisine shaped by a very different environment. Long, harsh winters and limited access to fresh produce made food preservation a necessity rather than a choice. Fermentation emerged as one of the most effective techniques, giving rise to kimchi and a wide variety of preserved side dishes known as banchan. Instead of relying on dairy, Korean households mastered the art of fermenting vegetables with ingredients such as garlic, ginger and chilli, creating foods that could last for months while developing complex flavours. These historical and climatic influences gradually shaped eating habits that continue to define Korean cuisine today, where a meal often feels incomplete without an assortment of fermented accompaniments.

Although they look completely different on the table, curd and banchan are both about creating balance. One cools and softens bold flavours with creamy simplicity, while the other introduces contrast through an ever-changing collection of textures and tastes.
Beyond flavour, both traditions also highlight the importance of harmony in a meal. Indian cuisine often uses curd as a familiar, comforting element that brings together rich spices and hearty dishes, while Korean cuisine uses banchan to add variety, freshness and depth. These practices show how food is not only about individual ingredients but also about how different components work together to create a satisfying experience.
Neither approach is better than the other. They simply reflect the ingredients each culture had, the climates people adapted to and the food philosophies that developed over centuries. The next time you enjoy spicy butter chicken with a spoonful of curd or watch a Korean meal arrive surrounded by colourful little dishes, remember that both traditions are solving the same culinary puzzle. They show how two cultures, separated by geography and history, found their own delicious ways to make every bite feel complete.