ICAR Research Data Repository for Knowledge Management

The 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.