I’m a vegetarian but I eat everything.
I’m vegan and I love dairy and meat.
And I am not a vegetarian for the reasons listed above.
I have eaten more than a dozen yogurts, including one with a chicken.
In India, the food of choice is the popular red and green varieties of the red currant-based curd.
These yogurt varieties are often found in India’s traditional markets.
I eat the curd at least twice a day and the chicken at least once a day.
I like to eat it with a spoon and with a fork.
My husband is a vegetarian, and when I first tried the curds in India, he didn’t think they were good.
It tasted like it was made with chicken.
The curds are a staple in the diet of many Indian people.
I’ve had to give up chicken and dairy.
But, I still eat yogurt for breakfast and yogurt for lunch and dinner.
My yogurt is creamy and tangy and full of flavor.
The most surprising thing about my yogurt is the flavor it has.
It’s like yogurt from the South or East, with a little of the West.
But it’s so much better than what I get from chicken, pork, or fish.
I love my yogurt.
It tastes so good.
And it’s not unhealthy.
I don’t feel like I need to take any more vitamins or minerals from the chicken, fish, or dairy products I consume.
I just need to find a way to keep eating them.
What you need to know about this topic: Yogurt cultures vary greatly.
Yogurt culture is not an exclusive subset of the Indian diet.
Yogurts are made from various types of food, including red and white curd, green and brown curd and blue and purple curd varieties.
Yoguri is a regional food that is made from the roots of various vegetables and fruits.
Yogurbhes are sometimes called yogurt curds, and their origins are obscure.
In some Indian regions, they are called curd or curd paste.
They are usually made with whole milk, not yogurt.
Yoguran is a term that means curd in a thick paste.
The word yogur means “to drink.”
I’m trying to eat more yogurth.
I think I am getting better.