Ethnic Fermented Foods and Beverages of Sikkim and Darjeeling Hills (Gorkhaland Territorial Administration)

Abstract

More than 48 types of major and minor ethnic fermented foods and alcoholic beverages are produced using indigenous knowledge of food fermentation in Sikkim and Darjeeling hills. There are eight different categories of ethnic fermented foods and beverages based on substrates which are prepared and consumed in these regions: fermented vegetable products, fermented legumes, fermented cereals, fermented dairy products, traditionally preserved fish products, traditionally preserved meat products, amylolytic starter cultures and alcoholic beverages. Almost all categories of fermented foods are prepared by natural fermentation without starter cultures, except in alcoholic fermentation which is traditionally prepared by ‘back-sloping’ dry amylolytic starters. Among the ethnicity, the Gorkha is the largest stakeholder as well as consumers of 80% of the fermented foods and beverages of Darjeeling hills and Sikkim. Functional microorganisms play important roles in the traditional fermentation processes by their functionality and impart health-promoting benefits. Extensive researches have been carried on almost all ethnic fermented foods and beverages of Sikkim and Darjeeling hills by Tamang and team for the last 33 years documenting and profiling microbial community, functionality, nutritional aspects and some health benefits. Our finding proves that microbial diversity in ethnic fermented foods contributes significant genetic resources due to diverse food cultures of the multi-ethnic groups of people in Sikkim and Darjeeling hills.