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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 CodeInt. 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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