Published Paper Details:

Introduction: Dadhi (Curd), a widely consumed fermented dairy product, holds significant therapeutic attributes and dietary application in both traditional Ayurvedic medicine and modern nutritional science. While Ayurveda emphasizes effects of curd on dosha, seasonal suitability, and individualized consumption also mention indication and contraindication while modern literature primarily focuses on its probiotic and nutritional benefits. This review investigates and contrasts these two perspectives to identify areas of alignment, divergence, and potential integration. Methods: A literature-based review was conducted using Ayurvedic classical texts including Charaka Samhita, Sushruta Samhita, Astang hriday and Bhavaprakasha Nighantu, along with modern textbook and relevant reviewed articles, journals, case studies were also analysed for this study. Results: Ayurveda describes dadhi as ushna (hot), guru (heavy), and amla (sour), advising restricted or modified use based on individual constitution (prakriti), season, and food combinations. It is contraindicated at night and in certain disease conditions due to its potential to aggravate Kapha and Pitta doshas. Modern research emphasizes curd's benefits for gut microbiota, immunity, and digestion but generally overlooks individualized or context-based guidelines. The two systems largely operate within separate paradigms with minimal direct correlation in their conceptual frameworks or usage recommendations. Discussion/Conclusion: The findings reveal a clear gap between Ayurvedic and modern scientific perspectives on curd. Ayurveda adopts a personalized and situational approach, whereas modern science offers a generalized nutritional view. There is limited cross-reference or integration between the two. Future interdisciplinary research is needed to evaluate Ayurvedic claims through empirical methods and to explore how traditional principles might inform more individualized dietary recommendations in contemporary health systems.