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Ethnic Fermented Foods and Beverages of Himachal Pradesh

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

Abstract

Himachal Pradesh is situated in the lap of the Western Himalayas with a diverse culture and cuisine. Mostly preparation and usage of fermented foods and alcoholic beverages are associated with tribal areas of the region. Some ethnic fermented foods, commonly prepared in Himachal Pradesh, are bhaturu, manna, marchu, siddu, dosha, chilra (lwar), bedvin roti, gulgule, seera, pinni/bagpinni, pakk, thuktal, borhe, sepubari, bari, churpa, and aska. Mostly these fermented foods are prepared from cereals, viz., wheat, barley, and buckwheat, but some are prepared from legumes and milk too. Traditional fermented alcoholic beverages of Himachal Pradesh include sura, chhang/lugri, angoori/kinnauri, daru/chakti, chulli, behmi, and arak/ara which are prepared from cereals (rice/barley), fruits (apple/wild apricot/grapes), jaggery, and millets. These ethnic fermented foods and alcoholic beverages are especially used during the local festivals, religious ceremonies, and marriage functions in the rural and urban areas of the state and are an important part of the day-to-day life of people of Himachal Pradesh.

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Authors and Affiliations

  1. Department of Microbiology, CSK Himachal Pradesh Agriculture University, Palampur, Himachal Pradesh, India

    S. S. Kanwar

  2. Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India

    Keshani Bhushan

Authors
  1. S. S. Kanwar
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  2. Keshani Bhushan
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Editors and Affiliations

  1. School of Sciences, Department of Microbiology, Sikkim University, Gangtok, Sikkim, India

    Jyoti Prakash Tamang

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Kanwar, S.S., Bhushan, K. (2020). Ethnic Fermented Foods and Beverages of Himachal Pradesh. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_8

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