Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana, and Punjab

Beniwal, Arun; Ghosh, Tapash Chandra; Bhardwaj, Kailash N.; Navani, Naveen Kumar

doi:10.1007/978-981-15-1486-9_22

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…The cherua honey is sold at high cost in market as is used for treatment of asthma and diabetes. The nectar of flower is harvested to produce jaggery and flowers are used to prepare alcohol also [14,15] . Besides using plants Bhotiyas also are fond of meat products.…”

Section: Cuisines Prevalent Among Tribalsmentioning

confidence: 99%

Traditional food systems of Kumaon region (Uttarakhand): A blend of taste with medicinal attributes

Balkrishna,

Shankar,

Prajapati

et al. 2024

Eur. J. Multidiscip. Res.

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Kumaon region in Uttarakhand, India is famous for its high-altitude mountains, large forest area and famous hill stations frequented by people throughout the year. The region is inhabited by large number of ethnic groups along with migrated population from nearby states thus reflecting cultural integrity of country. A face to face survey was conducted to local housewives in different villages and the traditional healers of that area to gather information about traditional recipes prepared from locally available food grains and other plant species important in Kumauni culture. The survey confirmed that the plant species used for the preparation of the delicious recipes are also medicinally important and used by natives for the treatment of different ailments. In this review a brief description of few of the famous Kumaoni recipes is presented along with important phytoconstituents present in them. A brief description of the medicinal and pharmacological uses has also been given. This study indicates that the Kumaoni people are not only well verse in utilizing the medicinally important natural flora for treatment of different ailments but also in their daily cuisines also. The native people here are simple, hardworking and very hospitable to tourists, usually serving the local food to them. However as per demand of tourist there has been change in the cuisines also.

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Section: Cuisines Prevalent Among Tribalsmentioning

confidence: 99%