India, May 2 -- The recent incident in Bengaluru, where nearly 100 people fell ill after eating a seemingly simple meal of idli, vada, and sambar, has triggered a crucial safety discussion in our kitchens. Fermented foods are celebrated globally-idli, dosa, and appam are nutritional powerhouses thanks to the healthy bacteria they contain. As Dr. Poonam Tiwari of RMLIMS points out, fermented food is effectively a probiotic that strengthens our gut. The Fine Line Between Perfect and Poisonous

The key word is precision. Fermentation is a delicate, living process, and the summer heat, while speeding things up, can quickly turn a good batch bad.

In hot weather, batter can ferment in just five to six hours. But this speed is also the risk. Ac...