Ranveer Singh and Deepika Padukone, two of Bollywood’s most beloved stars, have revealed a surprising commonality: their aversion to curd or dahi. During a 2019 interview with chef Shipra Khanna on 9XM, the actor shared this unusual tidbit that has recently sparked interest on social media. “I hated dahi. During childhood, I didn’t like the smell and texture of curd. An aunt of mine forced me to have it, advising me that it would be good for my health. I had it but puked,” Singh confessed, explaining that he developed a conditioned taste aversion that prevents him from even looking at it. He humorously added, “So, if you want me to pass dahi, I can’t do it.”
Singh elaborated that while he cannot tolerate plain dahi, he can consume dishes prepared with curd, such as Sindhi Kadhi, which incorporates this ingredient. However, he draws the line at raita: “But raita is a no-no.” In an interesting twist, he noted that Deepika shares this aversion, adding, “We really connect on our aversion to dahi.”
Priya Paliwal, chief dietician at Sri Balaji Action Medical Institute in Delhi, offered insights into why some people, including Deepika Padukone and Ranveer Singh, might dislike dahi. She explained that such aversions can stem from sensory perception, genetics, past experiences, or even gut microbiota. “The tangy aroma, caused by fermentation, may be off-putting to those sensitive to sour smells. The creamy yet slightly lumpy texture can be unappealing for people who dislike foods with uneven consistencies,” Paliwal stated. She added that the mildly sour and sometimes sharp taste could be unpleasant for those preferring milder flavors.
To help ease this aversion, Paliwal suggested a gradual exposure approach. “Start with milder, less tangy varieties like Greek yogurt or homemade curd with minimal fermentation. Adding natural sweeteners such as honey, fruit, or a pinch of cinnamon can balance the taste,” she recommended. Blending curd into smoothies or using it in dips and dressings can mask its texture while retaining health benefits. “Pairing it with familiar foods, like granola or nuts, can also make it palatable,” she advised. If curd remains unappealing, she pointed out that probiotics from sources like kefir, buttermilk, or fermented vegetables can provide similar benefits.
Deepika Padukone and Ranveer Singh’s shared aversion to dahi emphasizes how personal preferences can shape dietary choices, presenting an intriguing glimpse into their lives as a couple. This fascinating revelation not only highlights their similarities but also serves as a reminder of the individuality found even among shared experiences.
