During summer, high temperatures can negatively impact digestion, making traditional foods like chaas and curd popular choices in Indian cuisine. According to Nmami Agarwal, a clinical nutritionist, heat can slow down metabolic processes and reduce gastric enzyme activity, leading to sluggish digestion. Curd, made by fermenting milk, is rich in probiotics and nutrients, but its thicker texture can be heavy for some individuals during hot weather. In contrast, chaas, which is diluted curd churned with water and spices, is easier to digest and helps with hydration. Research indicates that both fermented foods support gut health, but chaas is often preferred in summer due to its lighter composition. Nutritionists recommend consuming chaas after heavy meals for digestive comfort, while curd can be beneficial when eaten at the right time. Ultimately, personal preference and body response should guide the choice between these two summer staples.