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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | An Insight into Traditional foods of North-western area of Himachal Pradesh |
| Authors: | Sharma, Neetu
Singh, Anand |
| Keywords: | Himachal Pradesh
Traditional foods
Fermentation |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A21, A23, A23L 1/00, A23L 1/48 |
| Abstract: | A survey of food practices of natives of
North western part of the outer area of Himachal Pradesh revealed a wide range
of variability in ethnic foods made of cereals, pulses, milk, tubers. Some of
the famous dishes include Bhaturu, Babru,
Beduan roti,Mithdoo, Seera, Madra,Sepubari, Kadi, Lasurae ki sabji, Bhruni ki
sabji, Patrode, etc. In addition to these conventional foods they use many
types of uncultivated fruits and vegetables to supplement their diet. Simple
indigenous methods are employed for processing and preparing these foods. The
ethnic foods of the state not only exhibit a treasure of food heritage but it
is an integral component of the state as some of the foods are specially
prepared during marriages, local festivals and special occasions. |
| Page(s): | 58-65 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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