Abstract
Chhattisgarh is known as “rice bowl of India” due to enormous production of rice. Rice is the major ingredient of the ethnic fermented food and beverages of Chhattisgarh. Apart from rice, traditional dishes are also made from wheat, barley, and different lentils. Fermentation process has an impact on food’s aroma, flavor, texture, and nutritional content besides preservation. The ethnic food of Chhattisgarh serves a wide range of mouthwatering dishes that are enriched with flavor and exceptional taste. With nutritional values, different fermented foods are lays an important ethic place in tribal people’s life. Beverages play an important role in the life of tribal people of Chhattisgarh state. Fermented beverages are consumed in festivals, marriages, funeral feast, and other ceremonies cerebrated by tribal peoples. Fermented beverages and foods have several health benefits. Main ethnic beverage of Chhattisgarh is handia, salfi, and mahua. Handia is made up of cooked rice, mahua is made up of mahua flowers, and salfi is obtained from trunk sap of salfi. Some important fermented foods of Chhattisgarh are boree basi, bara, dehori, aeersa, pidiya, bafaur, bijori, rakhiya bari, etc. Most of the dishes are made up mainly from rice or rice flour and consumed during the festivals, marriage ceremony, and special occasions. Fermented food and their recipes give a real treat to the taste buds of people. These ethnic fermented Chhattisgarh beverages and dishes are healthy, cheap, and easy to digest.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Das M, Kundu D, Singh J, Rastogi A, Banerjee R (2017) Physiology and biochemistry of indigenous tribal liquor Haria: a state of art. Adv Biotechnol Microbiol 6(2):1–5
Ethiraj S, Onkarayya H, Suresh ER (1980) A note on the nature and sequence of yeasts during fermentation of apples grown in India. J Appl Bacteriol 48:97–100
Gavankar R, Chemburkar M (2016) Isolation and characterization of native yeast from Mahua flowers. Int J Curr Microbiol App Sci 5(11):305–314
Kumar V, Rao RR (2007) Some interesting indigenous beverages among the tribals of Central India. Indian J Tradit Knowl 6(1):141–143
Rao RTN, Dwaraknath CT, Johar DS (1961) Isolation of yeast strain from Mahua flower and its use for fermentation studies on the flower extract. Food Sci 10:88–89
Further Reading
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Tiwari, S., Jadhav, S.K., Beliya, E., Paul, J.S., Sharma, G.D. (2020). Ethnic Fermented Beverages and Foods of Chhattisgarh. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_5
Download citation
DOI: https://doi.org/10.1007/978-981-15-1486-9_5
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-1485-2
Online ISBN: 978-981-15-1486-9
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)