In the modern wellness landscape, fermentation has become the new ‘cool’. From trendy cafes in Mumbai to high-end grocery stores in Bangalore, Kombucha — a fizzy, fermented tea—has taken centre stage as the ultimate gut-health elixir. However, as we celebrate World Kombucha Day on February 21, it is essential to remember that India has been fermenting long before it was a global trend.

From the cooling Neer Mor of south India to the pungent Gajar ki Kanji of north India, traditional Indian drinks have supported the Indian gut for generations. But in a head-to-head battle for probiotic supremacy, which one truly wins? We consulted two leading experts — Dr. Pravalika Londe, senior clinical nutritionist at Aster CMI Hospital, and Aayrin Memon, clinical nutritionist at Bhailal Amin General Hospital — to break down the science behind these popular fermented beverages.