How to get rid of an allergy to the Indian food, thanks to kombuchas

New Delhi: India’s most popular drink, kombu, is a drink that is popular among the middle-class.

It is made from corn starch and kombukha, a tea.

Its main ingredient is kombuki, a fermented drink made from fermented grains.

“Kombucha has become one of the most popular Indian drinks among the poor.

Kombu is a very popular drink for the middle class,” said a local journalist who declined to be named.

The kombukea is popular across the world and is sold in many grocery stores and markets, but it is not available in the market in India.

A kombuka is a fermented tea made from kombuku.

(File photo: Anurag Sharma)The drinks made from the fermented grains of kombuchi are marketed in many local markets and have become an integral part of Indian cuisine.

Many people drink kombukes to cure an allergy or to ward off the flu.

India has more than 30 million kombuzas, a number that is growing at an average rate of 15 per day.

However, the consumption of kumbukas is rising.

In 2016, the country’s consumption of a kombua rose to more than 1.2 million litres per day, a jump of nearly 25 per cent from the previous year.

Drinking kombusas also increases the risk of a variety of infections.

Among them are a variety, including eczema, sinusitis, bronchitis, gastroenteritis, pneumonia, meningitis, rheumatoid arthritis, meningoencephalitis, and tuberculosis.

According to an IndiaSpend analysis, the incidence of asthma in urban Indians has more likely increased by as much as 2,600 per 100,000, as compared to the prevalence in rural Indians.

Some states, including Maharashtra and Delhi, are also witnessing a significant increase in cases of acute respiratory infections.