Ethnic Fermented Foods and Beverages of India: Science History and Culture

  • Jyoti Prakash Tamang

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Karuna Shrivastava, Biswajit Pramanik, Bhaskar Jyoti Sharma, Greeshma A.G
    Pages 41-84
  3. Madhumita Barooah, Sudipta Sankar Bora, Gunajit Goswami
    Pages 85-104
  4. Usha Singh, Seema Singh, Sunita Kumari Kamal
    Pages 105-120
  5. Shubhra Tiwari, S. K. Jadhav, Esmil Beliya, Jai Shankar Paul, G. D. Sharma
    Pages 121-138
  6. Irene Furtado, Sheryanne Velho-Pereira
    Pages 139-155
  7. V. Sreeja, Jashbhai B. Prajapati
    Pages 157-187
  8. S. S. Kanwar, Keshani Bhushan
    Pages 189-208
  9. Rwivoo Baruah, K. A. Anu Appaiah, Prakash M. Halami
    Pages 209-230
  10. Rehana Akhter, F. A. Masoodi, Touseef Ahmed Wani, Jeelani Raja, Sajad Ahmad Rather
    Pages 231-259
  11. K. Madhavan Nampoothiri, Nimisha R. Nair, M. P. Soumya
    Pages 261-286
  12. Isha Sharma, Rupesh Kapale, Naveen Kango
    Pages 287-303
  13. Uday Shriramrao Annapure, Aarti Suryakant Ghanate, Prabodh Shirish Halde
    Pages 305-348
  14. Romi Wahengbam, Anand Singh Thangjam, Santosh Keisam, Ibemhal D. Asem, Debananda S. Ningthoujam, Kumaraswamy Jeyaram
    Pages 349-419
  15. Santa Ram Joshi, Welfareson Khongriah, Koel Biswas
    Pages 421-433
  16. K. Thanzami, H. Lalhlenmawia
    Pages 435-457
  17. T. Ajungla, Lydia Yeptho, Asangla Kichu, Gloria Nyenthang
    Pages 459-477
  18. Usha Antony, Shankar Ilango, Ramachandran Chelliah, Sudha Rani Ramakrishnan, Kavitha Ravichandran
    Pages 539-560
  19. Ravindranadh Palika, Teena Dasi, Bharati Kulkarni, Raghu Pullakhandam
    Pages 561-582
  20. Ranendra Kumar Majumdar
    Pages 583-619
  21. Arun Beniwal, Tamoghna Ghosh, Kailash N. Bhardwaj, Naveen Kumar Navani
    Pages 621-645
  22. Kuntal Ghosh, Saswati Parua Mondal, Keshab Chandra Mondal
    Pages 647-685

About this book


This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. 

The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations. 


Ethnic food Fermented food Fermented beverage Microorganisms in fermentation of ethnic food & beverage Biological function of fermented food

Editors and affiliations

  • Jyoti Prakash Tamang
    • 1
  1. 1.School of Sciences, Department of MicrobiologySikkim UniversityGangtokIndia

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods