Ethnic fermented foods and beverages of Uttarakhand, Uttar Pradesh, Haryana, and Punjab

Abstract

Fermentation of the food has been the most important method for preservation of food throughout human history. In addition to preservation, fermentation introduces beneficial microbes to the gut of the consumers, removes anti-nutrients components, and strengthens the immune system. Ethnic foods have their origin from the culture and heritage of indigenous tribal communities. Lactic acid bacteria have been used to ferment milk, mostly during the period of Indus Valley Civilization. The fermented products are prepared traditionally through the practice of preservation without knowledge of beneficial microbial strains responsible for carrying out these fermentations. Uttarakhand, Haryana, Punjab, and Uttar Pradesh (UP), states located at the Himalayan foothills, comprise of diverse communities with distinctive cultures. Due to the prevalence of diverse topography and climate, these states are privileged with a myriad of fermented foods. The present chapter discusses the ethnic fermented foods; beverages; meat products indigenous to states of Uttarakhand, UP, Haryana, and Punjab; and their microbial diversity.