Traditional Foods and Beverages of Nepal—A Review
2005; Taylor & Francis; Volume: 21; Issue: 1 Linguagem: Inglês
10.1081/fri-200040579
ISSN8755-9129
AutoresNawa Raj Dahal, Tika Bahadur Karki, Bhagya Swamylingappa, Qi Li, GU Guo-xian,
Tópico(s)Seed and Plant Biochemistry
ResumoThe various ethnic groups of Nepal consume a variety of traditional fermented and nonfermented foods. The major fermented traditional foods and beverages include Masyaura, Fulaura, Jilebi, Selroti, Kinema, Gundruk, Sinki, Khalpi, Mesu, Chhurpi, Dahi, Mahi, Ghiu, Jandh, and Rakshi, whereas the major nonfermented traditional foods include Chiura, Makai-Bhatmas, Dalmodh, Bhujiya, Khir, Dhakane, Puwa, Kasar, Jimbu, Khoa, Chook-Amilo, Chaku, Shakhar, and Chiuri-Ghiu. This article presents a critical review of preparation and consumption of these traditional food products of Nepal.
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