Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/33987
Title: Traditional pickles of Himachal Pradesh
Authors: Monika
Savitri
Kumari, Anila
Angmo, Kunzes
Bhalla, T C
Keywords: Himachal Pradesh;Traditional;Pickles;Fermentation
Issue Date: Apr-2016
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A23L 19/20, C12C 11/00, C12Q
Abstract: The traditional pickles of indigenous fruits and vegetables, viz., galgal, lingri, aaroo, plum, lasura, dehu, kachnar and beedana are popular in rural and urban areas of Himachal Pradesh since the very early times. These are used as appetizers and served practically with every meal. The traditional pickles of Himachal Pradesh are unique in the raw material, method of preparation and taste from the pickles in other parts of country. In the present study, the methods of preparation of traditional pickles as practiced by the rural folk have been documented.
Page(s): 330-336
URI: http://hdl.handle.net/123456789/33987
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections: IJTK Vol.15(2) [April 2016]

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