Traditional Foods and Beverages of Nepal—A Review

Abstract

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.

Keywords:

• Traditional foods
• Cultural practices
• Fermentation methods
• Nonfermented preparations
• Process development
• Nepal

Acknowledgments

The first author, Nawa Raj Dahal (Department of Food Technology and Quality Control, Ministry of Agriculture and Cooperative, Kathmandu, Nepal), thanks China Scholarship Council. People's Republic of China, for the fellowship grant. Three of the authors Nawa Raj Dahal, Qi Li, and Guoxian Gu are grateful to the President, Dr. Wenyi Tao of Southern Yangtze University, Wuxi, for his keen interest and encouragement.