Bloating: Why It Happens and How Indian Foods Can Help or Hurt
When you feel swollen, tight, or uncomfortable after eating, you’re experiencing bloating, a physical reaction where gas or fluid builds up in the digestive tract, often after eating certain foods. It’s not just a side effect—it’s your body signaling something doesn’t agree with you. Many people in India blame spicy food, but the real culprits are often hidden in plain sight: over-fermented batter, too much ghee, or even the way you combine spices like garam masala, a warm spice blend used in curries and biryanis that includes cumin, coriander, and cardamom, but not chili or turmeric. You might think it’s the heat, but it’s the quantity, timing, or combination that triggers discomfort.
Take dosa batter, a fermented mix of rice and urad dal used to make crispy pancakes, often eaten for breakfast. If you add too much baking soda to make it fluffy, or let it ferment too long, it creates excess gas that sits in your gut. Same with paneer, a fresh Indian cheese made from curdled milk, often used in curries and snacks. It’s rich in protein, but if you’re lactose intolerant—even mildly—it can cause bloating. And while turmeric fights inflammation, it’s often mixed with black pepper and oil, which can slow digestion if your system isn’t used to it. Even chutneys, especially thick tamarind ones, can be sugar bombs that feed gut bacteria and make you feel puffed up.
What’s surprising is that some Indian foods actually reduce bloating. Fermented idli batter, eaten in moderation, supports good bacteria. Roasted cumin seeds after a meal help move gas along. And skipping deep-fried snacks like samosas? That alone cuts down on bloating for most people. The key isn’t avoiding Indian food—it’s understanding what’s in it and how your body reacts. Below, you’ll find real stories and fixes from people who stopped feeling bloated after meals—not by cutting out spices, but by adjusting how they cook and eat.
