Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8185
Title: Traditional lore on the preparation of <i style="">Marcha</i> in Sunsari district, Nepal
Authors: Deokota, Rajeev
Chhetri, RB
Keywords: <i style="">Marcha</i>
<i style="">Jand</i>
<i style="">Raksi</i>
Ethnic communities
Sunsari district
Nepal
Issue Date: Apr-2010
Publisher: CSIR
Series/Report no.: <b style="">Int.Cl: </b>A61K36/00, A01G1/00, A01G17/00, A01G19/00, A23L1/00, A23L1/06
Abstract: The paper communicates the indigenous method of preparation of the starter culture or <i style="">marcha</i>, for the fermentation of the traditional liquors. There exists high consumption of alcoholic beverages among <i style="">mooshar, tharu, limbu, magar, newar, rai, sunuwar</i> communities of Sunsari district, Nepal. They use nearby different plants growing in the vicinity as part of ingredients in the preparation of <i style="">marcha</i> leading to the production of two types of alcohols, viz. <i style="">jand</i> and <i style="">raksi, </i>having distinct flavour, concentration and taste, depending on the types of the plants used while preparing <i style="">marcha</i>.<i style=""> </i>Such plants are collected from nearby forests, grassland, wasteland, cropland, roadsides and riversides during off season. The flour obtained from grain of rice is commonly used as a stock medium in the <i style="">marcha</i>.
Description: 275-278
URI: http://hdl.handle.net/123456789/8185
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.09(2) [April 2010]

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