A Comprehensive Overview of Ethnic Food and Beverages of Jaunsar-Bawar Tribal Region, Uttarakhand, India

Abstract

Ethnic foods not only serve the dietary purpose but also offer a range of health and medicinal benefits. In the present era of urbanization and modernization, the age-old traditions and cultural practices are rapidly getting extinct. This is particularly true for a traditional knowledge system that has not been properly documented and scientifically studied. This article presents a comprehensive detail about various fermented and non-fermented food products locally made and consumed by the tribal community of Jaunsar-Bawar region of Uttarakhand state. The survey of the sites and interaction with local people revealed that the tribal community still follows their age-old custom of making various traditional food products. Aske, Chilra, Dhindki, Kadhiyiek, Sidde, Khenda, Pandheye, Mashyada bhaat, Sattu, Baari, Lemda are the local names of important non fermented ethnic foods made in this region. In addition, distilled and non-distilled alcoholic beverages are prepared through fermentation with local names as Ghandhie Gaingti, Mava, Gaingti, Soor/Daru and Paakuyi.