Nepalese Indigenous Food and Academia

Dilip Subba
Academician
Nepal Academy of Science and Technology, Khumaltar, Lalitpur, Nepal
email: dilipsubba2009@yahoo.com

Abstract
Nepal has old tradition of ingeniously preparing and consuming variety of foods and beverages
across the country. Many of these foods of Nepalese origin (indigenous foods) are unique in
flavor, nutritious, healthful and shelf stable and many foods possess antimicrobial properties.
This paper overviews the work of Nepali academia on Nepalese indigenous and traditional foods.
The Nepali academia has shown great interest in the education, documentation and research of
these native foods in the last few decades and this trend is increasing. Fermented food and
beverage dominate the research. Meat, cereal, legume, sweet and confection and forest products
related research problems are also shown in the paper. Briefly the academic work on Nepalese
indigenous and traditional foods has been discussed. In the future the research may be directed to
develop technology to make it applicable for the industrialization of these products.
Keywords: Nepalese indigenous and traditional foods, research topics, publication, technology
development, industrial production
Introduction
Nepal has old tradition of ingeniously preparing and consuming variety of foods and beverages
across the country. Many of these foods of Nepalese origin (indigenous foods) are unique in
flavor, nutritious, healthful and shelf stable and many foods possess antimicrobial and
antioxidant properties. Some of the foods have been traditionally prepared (traditional foods) for
many generations in Nepal as well as other countries especially India, Bhutan and Tibet
autonomous region of China (examples Momo, Kinema, Gundruk, Dahi, Raksi, Churpi). The
diversity of Nepalese indigenous and traditional food (NITF) owe to ethnic, cultural and
geographic diversity and diverse agricultural products and plant species found in Nepal. The
major raw materials for preparing NITF are cereals, pseudo cereals, pulses, vegetables, fruits,
meat and milk.

1
Subba (2012) has presented the classification of Nepalese indigenous foods based on raw
material used, preparation process, form of consumption, ethnicity and shelf life and further their
important characteristics, present technical status, commercial and competitive position, quality
and shelf life. He outlined the outlined the rationale and opportunities for their industrialization,
related national policy and way forward for their development. The same author (Subba, 2014)
discussed the nutritional, shelf stability and physical characteristics of some of the Nepalese
traditional foods suitable for use in tourism industry.
This paper will inform the readers about the work of Nepali academia on Nepalese indigenous
and traditional foods. The academic work includes educational activities, research and
publication. This is mainly a survey of the topics of academic work and not its critical review.
The information has been gathered from different sources. Further the work has been briefly
discussed. The author eventually suggests technology development and industrialization of these
products as the future course.
Milestones
The first recorded research work was about the studies of the properties and processing
characteristics of Nepalese rice varieties by Karki (1972) and Karki and Regmi (1972). The very
first book to be written on the traditional process of different Nepalese indigenous and traditional
foods (Table 1) was by Gajurel and Vaidya (1979). The same year (1979) B. Tech (Food)
program was launched by Tribhuvan University, Nepal which created opportunity for the
students of food technology to do dissertation on the topics of Nepalese indigenous food for
partially fulfilling the requirement for the award of B. Tech (Food) degree. Food technology
education was thus driving force behind the development of academic work in Nepal. It was the
introduction of "Technology of Nepalese Indigenous Foods" course in M. Tech (Food) program
launched in 2001 that geared up the academic work on NITF. This aroused keen interest in the
students of undergraduate and graduate levels of food technology on NITF as well as the interest
was perpetuated in the academic mass working in food science and technology field. Until that
time there had been few (about 12) dissertations and published articles (about 10) on this subject.
Now we have record of over 44 B. Tech (Food) dissertations, over 10 M. Tech (Food)
dissertations, over 3 M. Sc (Microbiology) dissertations, 2 PhD dissertations, more than 55
published original research papers and review articles and 6 books and book chapters.

2
Publication of books and comprehensive review articles
The overview of academic works on NITF is presented in tabulated forms in the following. Table
1 provides the references for the published books, book chapters and comprehensive review
articles. These publications have documented the traditional technology of different NITFs.
Table 1: Publication of book, book chapter and review articles
Reference Food
Gajurel, C.L. & Vaidya, Chiura, Jand, Golphuki, Lawa (Laba), Mana, Manapu, Maseura,
K. (1979) Raksi, Sakhar,Syabaji,
Karki, T. B. (1986) Murcha
K.C. et al. (2001) Plants used in Murcha preparation in Eastern Nepal
Anon. (2002) Chanuwa jand, Chykhla, Dhido, Faksa ko kharuwa,
Jand,Kasakshampa, Khareng, Kinema, Lung-ghakcha, Mesu,
Murcha, Papanda, Penagolya, Penamanda, Philinge (achar),
Phando, Sejanwa, Sigyola, Sishnu, Tongba, Yangben,
Anon. (2005) Achar, amoth, arikanchan, bidiya, chuk, gundruk, lapsi candy,
khalpi, maseura, mohuwa raksi, sinki, tadi, tama (mesu)
Dahal et al. (2005) Bhujiya, Chaku, Chiura, Chiuri-Ghiu, Chook-Amilo, Churpi, Dahi,
Dhakane, Dalmodh, Ghiu, Gundruk, Fulaura, Jand, Jilebi, Jimbu,
Kasar, Khalpi, Khir, Khoa, Kinema, Makai-Bhatmas, Masyaura,
Mesu, Mohi, Puwa, Rakshi,Shakhar, Selroti, Sinki,
Rai et al. (2006) Jand, Kinema, Lung-ghakcha, Murcha., Nigar, Papandayangban,
Raksi, Sargyangma, Womyuk
Shrestha, H. (2007) Achar, Ayella, Baji, Chatamari, Chhoyala, Dhau, Jand, Kachila,
Kwati, Lakhamari, Mana, Manapu, Poko, Syabaji, Sukula, Takha
(Takhala), Thwon, Wo, Yomari,
Kharel et al. (2010) Amat, Bara, Bari, Bhakka, Bhuja, Chaku, Chakumari, Chatamari,
Chiura, Chook, Churpi, Chowyla, Dahi, dried fish, Ghiu, Gundruk,
Jeera mohi, Juju dhau, Kachila, Kasaar, Khajuri, Khatte,
Kumbharauri, Kinema, Lakhamari, Lunghacha, Maseura, Mesu,
Mohi, Momo, Murcha, Nauni Ghiu, Papanda, Pickle, Pustakari,
Raksi, Sargyangma, Sattu, Solar, Sekuwa, Selroti, Sinki, Sukuti,
Taruwa, Thekuwa, Womyuk, Yangben
Karki et al. (2016) Gundruk, Hyaun Thon, Jaand, Khalpi, Kinema, Mana, Manapu,
Marcha, Mesu, Raksi, Sinki
Research work and published articles
Topics of the research undertaken and published articles are presented in the tabulated forms.
They provide overview of the research done by various investigators on various NITFs. The
topics are grouped by the type of food as cereal, legume, fruit, vegetable and spice products,
fermented cereal, legume, vegetable and spice products, starter culture and fermented alcoholic
products, meat and fish products, sweets and confections, forest products and milk products and

3
presented in Table 2, 3, 4, 5, 6, 7 and 8 respectively. The product grouping will make easy for
the readers to quickly spot the work on a particular type of food. The topics are arranged in the
alphabetical order by the name of the products and the references in chronological order. The
meanings of locally worded products have been provided in the glossary of local words in
appendix.
Cereal, legume, fruit, vegetable and spice products
Cereals and legumes are staple and most widely consumed foods of Nepal and so it is natural
that cereal and legume based products constitute the major type of indigenous foods. These
products can be broadly classified as fermented and unfermented type. The unfermented type
products are Adauri, Amat (Amoth), Anarasa, Arikanchan (Aarkanchan, Aarkoch), Asthamandal,
Bagiya, Bara, Bari, Bhakka, Bhusba, Bid(r)ia, Chakumar, Chatamari, Chuk, Chyakhla, Chiura,
Dabbe (Dabbiya), Dal-puri, Dhindo, Dhik(u)ri, Furaula, Golphuki, Gwaramari, Hakuwa,
Jhilinga (Khiuni), Kalipapro, Khareng, Kumbharauri, Kaliroti, Kasar, Khajuri, Khapse, Khatte,
Kwati, Laba, Lakhamari, Lattepapro, Lunghakcha, Mada, puffed Makai-Bhatmas, Malpuri,
Murai (Bhuja), Nimki, Papanda, Penagolya, Perukiya, Phando, Phiniroti, Puri, Sattu, Sigolya,
Silaura, Sinkamari, Sinamani, Sirimla, Sisnu, Syabji, Tilauri (Phulauri), Titaura, The(a)kuwa,
Woh, Yamari and Ziniya roti.
Table 2: Research and publication on cereal, legume, fruit, vegetable and spice products
Food Topic Investigator/reference
Akbare khursani Preservation of Akbare khursani Khanal (2011)
Asthamandal Effect of germination on nutritional and functional Lama (2018)
quality of Asthamandal
Dhule Achar Preparation, quality evaluation and shelf life study of Adhikari et al. (2012)
Dhule Achar
Falki Makai Preparation of Falki Makai soup powder Gurung and Ojha (2014)
Furaula Effect of adding soy protein concentrate on fat uptake Acharya (2018)
of Furaula during frying
Indigenous rice Milling recovery of indigenous rice varieties Karki (1972)
(variety)
Effect of soaking conditions on gelatinization process Karki and Regmi (1972)
and flavour of Taichung-176 paddy
Kwati Effect of germination on biochemical changes Choudhary (2012)
Local millet Utilization of Chino (prosomillet) and Kaguno (foxtail Karki et al. (2014)
variety millet) in the preparation of biscuit and cake

4
 Effect of germination on biochemical, nutritional and Chaudhary et al. (2014)
antioxidant properties of Kwati
Roti and Dhido Effect of cooking on anti-nutritional factors of whole Katwal (2018)
finger millet flour in the preparation of Roti and
Dhido
Fermented cereal, legume, vegetable and spice products
Fermented type Nepalese cereal, legume, fruit & vegetable products are integral part of Nepalese
food culture Bhakka, Galeue, Gundruk, Hakuwa (rice), Khalpi, Kinema, Mohi, Pickles, Selroti,
Sinamani, Sinki, Solla and Tama (Mesu).A good amount of research work has been conducted on
fermented cereal, legume, vegetable even though their number is not large.
Table 3: Research and publication on fermented cereal, legume, vegetable and spice
products
Food Topic Investigator/reference
Bara (Wo) Chemical composition of Bara Adhikari and Dongol
(2013)
Process optimization and quality evaluation of Bara Shrestha (2016)
Bhakka Preparation and composition of Bhakka Pokhrel (2009)
Gundruk Microflora, flavour compounds, fatty acid profile and Karki et al. (1983 a, b, c,
amino acid profile of Gundruk d)
Improvement of Gundruk processing by selected lactic Karki et al. (1986)
strains
Quality comparison of sun and solar dried gundruk Shrestha (2002)
Quality evaluation of Gundruk Upadhya (2002)
Effect of different fermentation containers on the quality of Shrestha (2010)
gundruk
Quality of Gundruk made in different type of container Shrestha et al. (2012)
Hakuwa Starch hydrolysis during Hakuwa fermentation Khichaju and Adhikari
(2013)
Khalpi Preparation of Khalpi by indigenous fermentation and pure Maharjan (2014)
culture fermentation method and their comparative study
Kinema Microflora of Kinema Karki (1985)
Mineral and amino acid contents of Kinema Nikkuni et al. (1995)
Development of Kinema incorporated biscuit Pant (1997)
Composition and functional properties of Kinema flour Shrestha and Noomhorn
(2001)
Comparison of physicochemical properties of biscuits Shrestha and Noomhorn

5
 supplemented with soya and kinema flours (2002)
Preparation of pulverized Kinema starter culture Rai (2014)
Masyaura Development of high protein Masyaura from black gram Subedi (1999)
and soya bean mixture
Study of various aspects of Masyaura processing Dahal and Qi (2006,
2007, 2008, 2009)
Sel-roti Effect of ingredients and particle size on bulk density and Guragain (2005)
oil uptake of sel-roti
Survey study of technology of Sel-roti Katawal and Subba
(2008)
Effect of particle size of rice flour on physical and sensory Subba and Katawal
properties of Selroti (2011)
Technological and Nutritional Evaluation of Sel-roti Katawal (2013)
Change in total sugar, reducing sugar, acidity and bulk Dahal and Katawal
density during ageing of Selroti batter at different (2013)
temperatures
Use of Dar powder as leavening agent in Selroti Gurung (2014)
Sinki Quality evaluation of Sinki Rai (1999)
Preparation of intermediate moisture Sinki by fermentation, Ojha and Katwal (2009)
steam cooking and drying
Tama(Mesu Comparison of fermented tama from different places with Dahal (2014)
) laboratory fermented tama
Starter culture and fermented alcoholic products
Fermented alcoholic beverages are inseparably integrated with food and drink culture of different
ethnic communities of Nepal. This list includes Chyang, Hyaun Thon, Jaand,
Khamir,Ma(u)rcha, Mana, Manapu, Mahuwa raksi, Nigar, Poko, Raksi, Tadi and Tongba.
Table 4: Research and publication on fermented alcoholic products
Food Topic Investigator/reference
Hyaun Thon Preparation and quality evaluation of Hyaun Thon Dangol (2006)
prepared from Hakuwa
Changes in physicochemical and sensory Prajapati (2012)
characteristics of Hyaun Tho during fermentation
Jaand and Effect of starter culture and type of raw material on Rai (1991), Upadhyay
brewed alcoholic product quality characteristics (2005 a)
products
Efficiency of alcohol fermentation of Hordium vulgare Rajbhandari (1999)

6
 (naked barley) using murcha
Preservation of strained jand by pasteurization Mongar (2001)
Heat process time determination for strained Jand Rajbhandari (2005)
Effect of malting and mold culture (Rhizopus spp.) on Upadhya (2005 b)
alcoholic fermentation of finger millet
Physicochemical changes during malting of finger Shrestha (2006)
millet
Storage stability of finger millet Jand in PVC container Karki and Kharel (2008)
under ambient conditions
Difference in total soluble solid, acidity and ester in Karki and Kharel
finger millet Jand by semi solid fermentation and solid (2010)
state fermentation
Brewing quality of different Nepalese finger millets Tiwari (2010)
Effect of raw material and fermentation containers on Karki and Kharel
chemical composition and sensory quality of fermented (2011)
products
Chemical characteristics of malt prepared from Karki and Kharel (2012)
different finger millet varieties
Brewing quality of Mithe and Tite varieties of Paudel (2012)
buckwheat
Improvement on traditional millet fermentation process Karki (2013)
and its brewing quality assessment
Effect of gibberellic acid and potassium bromate on Neupane (2013)
malting and brewing quality of finger millet
Koji process for Nigar production Dhungel (2015)
Quality comparison of Jaand prepared from mature and Luitel (2017)
immature maize
Mana Microflora of Mana Nikkuni et al. (1996)
Ma(u)rcha, Poko Efficiency of ethanol production by using Murcha Gautam (1987)
Murcha and fermentation process Karki and Shrestha
(1999)
Identification of plants used as source of starter for K.C. et al. (2001)
Marcha
Screening of fermentative yeasts from Murcha plant Rai and Subba (2003)
and study of efficiency for brewing process
Saccharification of finger millet using mold koji Osti (2004)
Isolation and identification of yeast strains from Karmacharya et al.
Marcha (2015)

7
 Formulation of amylolytic starter using yeasts and Rai (2016)
molds screened from traditional Murcha
Fermentation potential of wild and UV mutated yeasts Subba (2016)
screened from traditional Murcha
Microbiological profile of murcha starters and Shrestha et al. (2002)
physicochemical characteristics of Poko
Defined microbial starter for the production of Poko Shrestha and Rati (2003)
Elucidation of chemical aspects of Poko fermentation Gajurel (2014)
Raksi Quality of Raksi made using Murcha and pure culture Bhandari (1997)
Raksi preparation from finger millet Subba (1985)
Raksi quality of Dharan market Yadav (1993)
Meat and fish product
Some of the Nepalese indigenous and traditional meat products are ethnicity specific and other
bear cross cultural identify. Chowyla, Faksa ko Kharuwa, Jhuku, Kachila, Kargyong, Kheuri,
Masular, Momo, Pakku, Sapu mhicha, Sargyangma, Sekuwa, stuffed goat lungs, Sukuti, Takhala
(Thal-Thale), Taas, Womyuk, fish cake, Ghonghi, Sidra/Macha ko sukuti are called NITFs. Of
them all Sukuti, Momo and Chowyla are commonly known traditional foods.
Table 5: Research and publication on meat and fish products
Food Topic Investigator/reference
Fish Composition of fish cake Choudhary (1985)
Jhuku Composition and sensory quality of Jhuku Joshi (2016)
Kachila, Hygienic condition of preparation of Kachila, Joshi and Karki (2004)
Chowyla, Chowyla and Sekuwa
Sekuwa
Study of shelf life of Kachila Shrestha (2014)
Momo HACCP study of Momo sold by the restaurants of Thapa et al. (2008)
Kathmandu
Determination of D and Z values of Escherichia coli, Shrestha (2017)
Staphylococus aureus and Salmonella in Momo
Effect of physicochemical characteristics of Momo on Shrestha (2018)
its heat penetration dynamics
Sapu mhicha Chemical composition and effect of ginger oleoresin Shrestha (2016)
on lipid oxidation and microbiological quality of
Sapu mhicha
Sargyangma Preparation and description of sensory quality Limbu (2014)
attributes of Sargyangma
Sukuti Preparation and quality evaluation of Sukuti from Rai (1995)

8
 buffalo meat
Effect of different tenderization treatments on texture Mahoto (1997)
of Sukuti
Feasibility of drying buffalo meat by rack type solar Shakya (2000)
dryer
Moisture sorption isotherm of Sukuti Halwai (2004)
Pretenderization effect on shear force of Sukuti Subba (2010)
Sweets and confections
Nepalese indigenous sweets and confections occupy a special place in Nepalese food culture
owing to their delicacy, cultural value, high nutrient density, healthfulness and long shelf life.
These foods are Arsa, Bhusuwa, Chaku, Chakumari, Dabbe, Gundpak, Khajuri, khoa, Khurma,
Lakhamari, Perukiya, Pustakari, Sakhar, Selroti, Yamari.
Table 6: Research and publication on Nepalese traditional sweets and confections
Food Topic Investigator/reference
Arsa Optimization of recipe of Arsa Lamichane (2011)
Bhusuwa Recipe and process optimization of Bhusuwa Rani (2014)
Gundpak Survey on production, marketing and consumption of Acharya et al. (2010)
Gundpak
Khajuri Optimization of recipe and preparation process of Khajuri Suman (2012)
Lakhamar Survey study, chemical composition and sensory quality of Shrestha (2015)
i market Lakhamari
Yamari Composition of Yamari Lawaju (2018)

9
Forest products
Forest is very important natural resource of Nepal and it is endowed with wide varieties of edible
fruits, herbs and other vegetations among others. Some of them have been commercially exploited
or already become part of our cuisine, Lapsi, Sisnu, Jimbu, Timur and Yangben can be named as
examples.
Table 7: Research and publication on forest products
Food Topic Investigator/reference
Banko Reduction of calcium oxalate in Banko by boiling in Baral (2014)
EDTA solution
Bel Development of instant drink formulation from Bel fruit
(Aegle marmelos)
Functional quality evaluation of wine prepared from Bael Kharel (2015)
juice extracted by cold, hot and enzymatic treatment.
Effect of different pulping methods on the Manandhar (2018)
physiochemical bioactive components of bael (Aegle
marmelos) leather
Jimbu Chemical composition and antimicrobial property of Dhakal (2012)
Jimbu (Allium hyposistum)
Kafal Analysis of phytochemical and antioxidant activities in Pant (2018)
Nepalese kafal (Myrica esculenta) juice
Lapsi Preparation of lapsi pulp using IMF technology and Shrestha et al. (2006)
study on storage stability
Mayal Preparation and quality evaluation of Mayal wine Shrestha (2011)
Sisnu Preservation of Sisnu by coupled process of fermentation Mishra and Kharel (2010)
and drying
Preparation of Sisnu powder soup Adhikari and Subedi (2014),
Thapalia et al. (2014)
Chemical composition and bioactive compounds of Sisnu Adhikari et al. (2015)

Timur Antimicrobial property of essential oil and oleoresin of Maharjan (2018)

Timur (Zanthoxylum armatum) and their inhibitory effect
on coliform, E. coli, salmonella, shigella and
Staphylococcus aureus in pork

Yangben Nutritional value of Yangben Subba (1997), Bhattarai et al.

(1999), Subba (2003)

10
Milk products
Churpi, Dahi, Dhaukho, Durkha, Galeue, Gheu, Gundpak, Ju Ju Dhou, Mohi, Nauni-gheu,
Pustakar and Sollar are indigenous and traditional milk based products of Nepal. Except
Dhaukho, Durkha, Galeue and Sollar all other products are commonly known and consumed
products.
Table 8: Research and publication on milk products
Dahi Study on technology and microbiology of Dahi Bhattarai (2012)
Khoa Composition and shelf life of Khoa mixed Chaku Bhaktaraj (2016)
Discussion
In the last few decades the Nepali academia has shown great interest in the education, research
and publication and documentation of indigenous and traditional foods of Nepal. Since the first
record of research in 1972 already a good number of researches dealing with various aspects like
preservation, quality, shelf life, composition, product development, processing, food safety of
NITF has been completed. The work on fermented type of cereal, grain, legume and vegetable
based foods and beverages outweighs the work on other food groups. Among them Gundruk,
Jaand, Kinema, Murcha and Sel roti have been extensively studied. The academia has shown
interest also on cereal and legume products, meat products, sweets and confections and forest
products. Sukuti is most studied product in these groups. It is noticed that milk products, pickles,
tea and sweets have been much less studied although they are regular parts of Nepalese diet.
Students' dissertation as partial fulfillment of the requirement for the university degree of B.
Tech (Food), M. Tech (Food), M. Sc (Food Microbiology) and PhD and publications based on
these dissertations have significantly added bulk to the academic work. There are a few
researches at institutional and individual levels for non-degree purpose.

11
Future course
Now in the future the research on Nepalese indigenous and traditional food should have a
purpose and direction. If not all or many, the foods with potential for acceptability by wider
circles of consumers by sensory quality and functional properties should be considered for their
technology development. It means research & development activity on the aspect of process
standardization, product quality (sensory, nutritional, hygiene and safety), preservation, machine
and process mechanization, packaging, convenience and all other aspects should be launched.
The technology development opens avenue for their industrial production. In today's highly
competitive commodity market our indigenous foods have comparative advantage because they
are already unique food products and they will be the products which outside industries might
barely think of launching. Let us be reminded that many of the today's global food products for
example bread, biscuit, jam, sausage, wine and beer were and still they are traditional foods of
one or more countries of the West. Examples of traditional food products which have been
industrialized in the countries of East, South and South East Asia, Africa and America are Sake,
Shoyu, Natto, Miso (Japan), Fish sauce (Thailand), Tempe (Indonesia, Malaysia, Japan), Pickles,
Bhjiya, Dosa, Idli, Papad, Rasogolla (India), Kimchi (Korea), Maize and sorghum beer (Africa),
Ogi and Gari (Nigeria), Pluque (Mexico) and Jerky (North and South America).Hence, we have
to follow the same course. This generates revenue and employment and also helps preserve and
prosper our culture. Of course, some Nepalese indigenous foods are produced and sold in small
scale there are lot of things to be improved. The research can address these issues. A well
thought and sound research is the need.
Conclusion
Nepal has great diversity of indigenous and traditional foods. In the last few decades Nepali
academia has shown interest on NITF through research and publication. This trend is on rise.
The future research may be directed to develop technology applicable for industrialization of
Nepalese indigenous and traditional foods. Well thought, sound research is instrumental to meet
this aim.

12
References
Acharya, S. (2018). Preparation and characterization of soy protein concentrate and nutrella flour
and their effect on fat uptake and sensory attributes of Furaula. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Acharya, P.P., Kharel, G.P., & Bhandari, M. (2010). Survey on production, marketing and
consumption of Gundpak: A traditional khoa based milk product of Nepal. J. Food Sci.
Technol. Nepal, 6: 43-51
Adhikari, B.M. & Dongol, K. (2013). Study on traditional technology of Nepalese fried snack
Woh. J. Food Sci. Technol. Nepal, 8: 35-39.
Adhikari, B. and Subedi, I. (2014). Formulation and quality evaluation of nettle soup powder. In:
Proceedings of National Conference on Food Science and Technology (Food Conference-
2014). Kathmandu, 13-14 June 2014. Nepal Food Scientists and Technologists Association
(org.), pp 219-224.
Adhikari, B.M., Bajracharya, A. and Shrestha, A.K. (2015). Comparison of nutritional properties
of Stinging nettle (Urtica dioica) flour with wheat and barley flours.
http://onlinelibrary.wiley.com/doi/10.1002/fsn3.259/full.
Adhikari, B.R., Bhattarai, R.R., Neupane, S. and Bhattarai, G. (2012). Preparation, quality
evaluation and shelf life study of Dhule Achar-a traditional pickle of Nepal. Abstracts of The
Sixth National Conference on Science and Technology, Sept. 25-27, Kathmandu, Nepal, pp
131.
Anon. (2002). Limbu Khana Ra Peya Padarthaharu. Kirat Yakthung Chumlung, Lalitpur.
Anon. (2005). Paramparagat Khadya Prabidhi. Kathmandu: Department of Food Technology
and Quality Control, Nepal Government.
Baral, P. (2014). Nutritional evaluation and treatment of calcium oxalate in traditional wild
vegetable Arisamea tortuosum (Banko) of Nepal. B. Tech (Food) dissertation, Tribhuvan
University, Nepal.
Bhaktaraj (2016). Preparation and shelf life study of Khoa mixed Chaku. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Bhandari, S. (1997). Comparative study on raksi production from different raw materials using
murcha and pure culture. B. Tech (Food) dissertation, Tribhuvan University, Nepal.

13
Bhattarai, R.R. (2012). Study on technology and microbiology of Dahi. M. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Bhattarai, T., Subba, D. & Subba, R. (1999). Nutritional value of some edible lichens of East
Nepal. Journal of Applied Botany. 73, 11-14.
Choudhary, A.L. (1985). Preparation and evaluation of fish cake in comparison to traditional fish
cake, B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Choudhary, R. (2012). Study the changes in biochemical properties of germinated Kwati. B.
Tech (Food) dissertation, Tribhuvan University, Nepal.
Chaudhari, R., Oluyemisi, A.E., Shrestha, A.K. and Adhikari, B.M. (2014). Effect of
germination on biochemical and nutritional quality of Kwati. Journal of Food Processing and
Preservation, doi:10.1111/jfpp.12370.
Dahal, N., & Qi, L. (2006). Assesment of oxalate and phytate levels and bioavailability of
calcium and zinc in Maseura. J. Food Sci. Technol. Nepal, 2: 69-74.
Dahal, N., & Qi, L. (2007). Organic acids and volatile components in Maseura. J. Food Sci.
Technol. Nepal, 3: 105-112.
Dahal, N.R., & Qi L. (2008). Polyphenols and antioxidants in Masyaura. J. Food Sci. Technol.
Nepal, 4: 43-46.
Dahal, N.R, & Qi L. (2009). Study on the fractionation of protein from masyaura and their
nutritional evaluation. J. Food Sci. Technol. Nepal, 5: 65-72.
Dahal, P. (2014). Comparison of fermented ‘ tama ’ from different place with laboratory
fermented ‘ tama ’, B.Tech (Food) Dissertation, Tribhuvan University, Nepal.
Dahal, S. & Katawal, S.B. (2013). Effect of batter ageing on microbial, physiochemical changes
and sensory quality of sel roti. J. Food Sci. Technol. Nepal, 8: 12-17.
Dahal, N. R., Karki, T.B, Swamilingappa, Li, Q., and Gu, G. (2005). Traditional Foods and
Beverages of Nepal – A Review. Food Reviews International 21: 12-16
Dangol, N. (2006). Preparation and quality evaluation of Hyaun Thon prepared from Hakuwa. B.
Tech. (Food) Dissertation, Tribhuvan University, Nepal.
Dhakal, A. (2012). Study on Antioxidant, Antimicrobial Properties of Jimbu and Its Seasoning
Effect on Extruded Product. B. Tech (Food) dissertation, Tribhuvan University.
Dhami, B. (2012). Preparation of indigenous food Masular and its quality evaluation. B. Tech
(Food) dissertation, Tribhuvan University, Nepal.

14
Gajurel, C.L. (2014). Chemical aspects of some indigenous technologies and their role in
national development. In: Proceedings of National Conference on Science and Technology.
Kathmandu, Sept. 25-27, 2012. Nepal Academy of Science and Technology (Org.), pp 51-57.
Gajurel, C.L. & Vaidya, K. (1979). Nepalko Paramparagat Prabidhi. CDC, Kathmandu
Gautam, G. (1987). Efficiency of ethanol production by murcha yeast. B. Tech (Food)
dissertation, Tribhuvan University.
Guragai, H. (2005). Effect of ingredients and particle size on bulk density and oil uptake of sel-
roti. M. Tech (Food) dissertation, Tribhuvan University, Nepal.
Gurung, K & Ojha, P, (2014). Formulation of Falki Makai Soup Powder Incorporating Soybean
And Chickpea. In: Proceedings of National Conference on Food Science and Technology
(Food Conference-2014). Kathmandu, 13-14 June 2014. Nepal Food Scientists and
Technologists Association (org.), pp 211- 218.
Halwai, A. (2004). Study of moisture sorption isotherm of snack meat (Sukuti). M. Tech in Food
Technology dissertation, Tribhuvan University, Nepal.
Joshi, K. (2016). Preparation and quality evaluation of Jhuku. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Joshi, A.L. & Karki, T (2004). Hygienic Practices in the preparation of traditional meat based –
kachila, chhoyala, sekuwa, and wo – Part I. Journal of Royal Nepal Academy for Science and
Technology.
Karki, D. B. (2012). Improvement on traditional millet fermentation process and its brewing
quality assessment. PhD dissertation, Tribhuvan University, Nepal.
Karki, D.B. & Kharel, G.P. (2008). Storage stability of fermented finger millet (Eleusine
coracana) packaged in PVC container under ambient conditions. Nepal Journal of Food
Science and Technology, 4, 70-71.
Karki, D.B. & Kharel, G.P. (2010). Solid versus semi-solid fermentation of finger millet
(Eleusine coracana). J. Food Sci. Technol. Nepal, 6: 31-35.
Karki, D.B. & Kharel, G.P. (2011). Effect of fermentation containers and raw materials on the
chemical composition and sensory quality of fermented cereals. J. Food Sci. Technol., 12,
330-339.
Karki, D.B., & Kharel, G.P. (2012). Effect of finger millet varieties on chemical characteristics
of their malts. African Journal of Food Science, 6(11), 308-316. doi: 10.58971/AJFS12.029.

15
Karki, R., Mishra, A. and Shrestha, M. B. (2014). Study on the preparation of biscuit and cake
from Chino (prososmillet) and Kaguno (foxtail millet). In: Proceedings of National
Conference on Food Science and Technology (Food Conference-2014). Kathmandu, 13-14
June 2014. Nepal Food Scientists and Technologists Association (org.), pp 182-194.
Karki, T. (1985). Microbiology of Kinema. Proceedings of the Asian Symposium on Non-salted
Soybean Fermentation. IUMS / UNU, Tsukuba, Japan, pp 39-45.
Karki T.B. (1972). Comparative study of the milling recovery of indigenous and improved
varieties of rice in the Kathmandu Valley. Studies on cereals, No. 1, Food and Agriculture
Mktg. Services Department, Nepal.
Karki, T., Ojha, P & Pant, O.P. (2016). Ethnic Fermented Foods of Nepal. In: Ethnic Fermented
Foods and Alcoholic Beverages of Asia (J.P. Tamang, ed.). Springer India 2016. DOI
10.1007/978-81-322-2800-4_4, pp. 91-117
Karki, T.B. & Regmi, A.K. (1972). Effect of soaking conditions on the gelatinization process
and flavour of Taichung-176 paddy varieties. Studies on cereals No. 1 Food & Agriculture
Mktg. Services Department, Nepal.
Karki, T. & Shrestha, H. (1999). Fermentation process on Nepal Murcha starters, Proceeding of
Third National Conference on Science and Technology, 1, 380-388.
Karki,T, S. Okada, T.Baba, H.Itoh and.M.Kozaki (1983a). Studies on the microflora of Nepalese
pickles gundruk. Nippon Shokuhin Kogyo Gakkaishi. 30: 357–367.
Karki, T., H., Itoh and M. Kozaki (1983b). Chemical changes occurring during gundruk
fermentation. Part.II-2 flavour components. Lebensmittel-Wissenschaft und-Technologie. 16:
203–208.
Karki,T., H. Itoh, K. Kiuchi, H. Ebine and.M.Kozaki (1983c). Lipids in gundruk and takana
fermented vegetables. Lebensmittel-Wissenschaft und-Technologie.16: 167–171.
Karki,T., H. Itoh, K. Hayashi and M. Kozaki (1983d). Chemical changes occurring during
gundruk fermentation. Part II-1amino.acids. Lebensmittel-Wissenschaft undTechnologie.16:
180–183.
Karki, T., Itoh, H., Nikkuni, D. & Kozaki, M. (1986). Improvement of Gundruk processing by
selected lactic strains. Nippon Shokuhin Kogyo Gakksishi, 33 (10), 734-739.
K.C., J.B., Subba, D.K. & Rai, B.K. (2001). Plants used in murcha preparation in Eastern Nepal.
J Hill Res Sikkim Sci Soc., 14(2), 107-109.

16
Karmacharya J, Karki T.B and Pant O.P. (2015). Isolation and identification of yeast strains from
indigenous starter “Marcha” from Nepal. Personal communication
Katawal, S.B. (2013). Technological and Nutritional Evaluation of Sel-roti. PhD dissertation,
Tribhuvan University, Nepal.
Katawal, S.B. and Subba, D. (2008). A survey study of technology of Sel-roti, a traditional food
of Nepal. J. Food Sci. Technol. Nepal, 4: 23-30.
Katwal, M. (2018). Effect of different pretreatments on antinutritional factors of finger millet and
its traditional products. B. Tech (Food) dissertation, Tribhuvan University, Nepal .
Khanal, B. (2011). Preservation of Akbare khursani (Habanero Chilli - Capsicum Chinese jacq)
by hurdle technology (pH and salt). M. Tech (Food) dissertation, Tribhuvan University,
Nepal.
Kharel, G.P., Acharya, P.P., & Rai, B.K. (2010). Traditional Foods of Nepal. Kathmandu:
Highland Publication (P) Ltd.
Kharel, K. (2015). Functional quality evaluation of Bael (Aegle marmelos) wine prepared from
Bael juice extracted by cold, hot and enzymatic treatment. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Khichaju, R. and Adhikari, B. M. (2013). Study of functional properties of Hakuwa. J Food
Process Technol, 4:281. doi: 10.4172/2157-7110.1000281
Lama, M. (2018). Nutritional and functional quality evaluation of Asthamandal and Horlicks like
product named composite flour. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Lamichane, P. (2011). Survey, optimization, preparation and quality evaluation of Arsha; a
traditional food of Nepal. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Lawaju, R. (2018). Preparation and quality evaluation of Yamari. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Limbu, P.K. (2014). Survey study and descriptive assessment of Sargyangma. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Luitel, S. (2017). Quality comparison of Jaand prepared from mature and immature maize.
B.Tech (Food) Dissertation, Tribhuvan University, Nepal.
Maharjan, D. (2014).Preparation of Khalpi by indigenous fermentation and pure culture
fermentation method and their comparative study. B.Tech (Food) Dissertation, Tribhuvan
University, Nepal.

17
Maharjan, S. (2018). Study of antimicrobial property of essential oil and oleoresin of Szechuan
pepper (Zanthoxylum armatum) and their effect on pork borne pathogens. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Manandhar, U. (2018). Effect of different pulping methods on the physiochemical bioactive
components of bael (Aegle marmelos) leather. Abstract submitted for 8 th National
Conference on Food Science and Technology, 2018, Kathmandu.
Mahoto, R.A. (1997). Effect of various tenderization treatments on the texture of dried meat
(Sukuti). B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Mishra, A & Kharel, G.P. (2010). Preservation and quality evaluation of sishnu (Urtica
Plaviflora) by making gundruk like fermented product. J. Food Sci. Technol. Nepal, 6: 114-
117.
Mongar, G.N. (2001). Preservation of strained jand by pasteurization. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Neupane, S. (2013). Effects of gibberellic acid and potassium bromate treatments on malting and
brewing quality of finger millet. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Nikkuni, S., Karki, T., Vilkhu, K., Suzuki, T., Sinodah, K., Suzuki, C. & Okada, N. (1995).
Mineral and amino acid contents of Kinema, a fermented soya bean food prepared in Nepal,
Food Science and Technol, Int 1(2), 107-111.
Nikkuni, S., Karki, T., Terao, O., & Suzuki, C. (1996). Microflora of Mana, a Nepalese Rice
Koji. Journal of Fermentation and Bioengineering, 81, 402, 168-170.
Ojha, P. & Katawal, S.B. (2009). Preparation of sinki as an intermediate moisture food and its
quality evaluation. J. Food Sci. Technol. Nepal, 5, 146-149.
Osti, S.C. (2004). Saccharification of finget millet using mold koji. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Pant, K. (2018). Analysis of phytochemical and antioxidant activities in Nepalese kafal (Myrica
esculenta) juice. Abstract submitted for 8th National Conference on Food Science and
Technology, 2018, Kathmandu.
Pant, L.R. (1997). Preparation of Kinema powder and its utilization in biscuit making. B. Tech
(Food) dissertation, Tribhuvan University.
Paudel, P.K. (2012). Study on brewing quality of Nepalese buckwheat varieties. M. Tech in Food
Technology dissertation, Tribhuvan University, Nepal.

18
Bimala pokhre, B. (2009). Promotion of Indigenous Food Bhakka to Restaurant Level. B. Tech
(Food) dissertation, Tribhuvan University, Nepal.
Prajapati, N. (2012). Preparation of traditional Hyan-thon in lab and its quality evaluation. B.
Tech (Food) dissertation, Tribhuvan University, Nepal.
Rai, B.C. (1999). Preparation and quality evaluation of Sinki. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Rai, B.K. (1991). Preparation and quality evaluation of Jand from malted and non-malted millet
(kodo) by using A. oryzae and S. sake. B. Tech (Food) dissertation, Tribhuvan University,
Nepal.
Rai, M. (2014). Preparation of pulverized Kinema starter culture. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Rai, B.K. & Subba, D.K. (2003). Screening of fermentative yeasts from murcha plants and
assessment of their brewing value. J. Food Sci. Technol., 40(4): 382-385.
Rai, B. K., Subba, D. K., Limbu, K. P. and Maden, K. (2006). Some Indigenous Limbu Foods of
Dhankuta (district), Terhathum (district) and Dharan (municipality, Sunsari district). J. Food
Sci. Technol. Nepal, 2: 1-8.
Rai, K.P. (1995). Preparation and quality evaluation of Sukuti from buffalo meat. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Rai, S.R. (2016). Formulation of amylolytic starter using yeasts and molds screened from
traditional Murcha. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Rajbhandari, D. (2005). Process time determination for strained Jand. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Rajbhandari, L. (1999). Efficiency of alcohol fermentation of Hordium vulgare (naked barley)
from traditional murcha. M.Sc thesis, Tribhuvan University, Nepal.
Rani, S. (2014). Formulation, process optimization and storage stability of BHUSUWA (A
Maithili indigenous food). M. Tech (Food) dissertation, Tribhuvan University, Nepal.
Shakya, H.R. (2000). A study on solar drying of buffalo meat in rack type solar dryer at Hattisar,
Dharan. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Shrestha, A. (2006). Study of physicochemical changes during malting of finger millet (Eleusine
coracana). B. Tech (Food) dissertation, Tribhuvan University, Nepal.

19
Shrestha, A. K. and A. Noomhorn (2001). Composition and functional properties of fermented
soybean flour (kinema). Journal of Food Science Technology 38 (5): 467–470.
Shrestha, A. K. and A. Noomhorn (2002). Comparison of physicochemical properties of biscuits
supplemented with soya and kinema flours. International Journal of Food Science
Technology 37 (4): 361–368.
Shrestha, A.K., Dahal, N. R. and Ndungutse, V. (2010). Bacillus fermentation of soybean: a
review. J. Food Sci. Technol. Nepal, 6: 1-9.
Shrestha, D. (2016). Effect of ginger oleoresin on fat stability and microbiological quality of
Sapu mhicha. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Shrestha, H. (2007). Traditional foods and beverages of Newari community-a brief review. J.
Food Sci. Technol. Nepal, 2: 1-10.
Shrestha, H. & Rati, E.R. (2003). Defined microbial starter for the production of Poko- a
traditional fermented food product of Nepal. Food Biotech. 17 (1), 15-25.
Shrestha, H., K. Nand, and E. R. Rati (2002). Microbiological profile of murcha starters and
physicochemical characteristics of poko, a rice based traditional food products of Nepal.
Food Biotechnology 16: 1–15.
Shrestha, K., Shrestha, B. & Bhattarai, U.K. (2006). Preparation of lapsi pulp using IMF
technology and study on storage staibility. J. Food Sci. Technol. Nepal,2: 98-101
Shrestha, M. (2011). Preparation and quality evaluation of Mayal wine. M. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Shrestha, M. (2015). Survey study, chemical composition and sensory quality of market
Lakhamari. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Shrestha, P. (2016/2017). Food Research Bulletin 2016/17 (2073/74 B.S.) Government of Nepal,
Ministry of Agricultural Development, Department of Food Technology and Quality
Control, pp. 101-112.
Shrestha, P. (2017). Thermal inactivation of Escherichia coli, Staphylococcus aureus and
Salmonella in momo. M. Tech (Food) dissertation, Tribhuvan University, Nepal.
Shrestha, R. (2002). Preparation and comparative study on sun and solar dried gundruk.
B.Tech (Food) dissertation, Tribhuvan University, Nepal.
Shrestha, R. (2010). Effect of different fermentation containers on the quality of gundruk.
B.Tech (Food) dissertation, Tribhuvan University, Nepal.

20
Shrestha, R., Bhattarai, R.M., & Katawal, S.B. (2012). Effect of different fermentation
containers on the quality of Gundruk. International Journal of Current research, 4 (11), 315-
320.
Shrestha, T. (2018). Effect of physicochemical characteristics of momo on its heat penetration
dynamics. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Subba, C. (1985). Raksi production from finger millet (Kodo) by traditional method. B. Tech
(Food) dissertation, Tribhuvan University, Nepal.
Subba, D. (2010). Effect of tenderization, meat restructuring and cutting technique on the texture
of dried beef. J. Food Sci. Technol. Nepal, 6: 102-104.
Subba, D. (2012). Present status and prospects of Nepalese indigenous foods. In: Proceedings of
National Conference on Food Science and Technology (Food Conference-2012).
Kathmandu, 10-11 August 2012. Nepal Food Scientists and Technologists Association (org.),
pp 36-45.
Subba, D. (2014). Nepalese traditional food and tourism. In: Proceedings of National Conference
on Food Science and Technology (Food Conference-2014). Kathmandu, 13-14 June 2014.
Nepal Food Scientists and Technologists Association (org.), pp 51-53.
Subba, J. (2016). Fermentation potential of wild and UV mutated yeasts screened from
traditional Murcha. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Subba, R. (1997). Evaluation of nutritive value of Yangben (edible lichen) and effect of
processing on its nutrients. B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Subba, Y.G. (2003). Evaluation of nutritive value and processing effect on nutrients of Yangben
(edible lichen). B. Tech (Food) dissertation, Tribhuvan University, Nepal.
Subba, D., & Katawal, S.B. (2011). Effect of particle size of rice flour on physical and sensory
properties of sel-roti. Journal of Food Science and Technology, 50 (1), 181-185. doi:
10.1007/s 13197-011-0314-3.
Subedi, C. (1999). Formulation and preparation of protein rich Maseura. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Suman, A.B. (2012). Optimization of formulation and process for the preparation of Khajuri (A
Maithili indigenous food). M. Tech in Food Technology Dissertation, Tribhuvan University,
Nepal.

21
Thapa, P., Singh, A. & Karki, T.B. (2008). Assessment of HACCP of fast food (Momo) from
restaurants of Kathmandu. J. Food Sci. Technol. Nepal, 9: 45-56.
Thapalia, P., Parajuli, B., Suman, A.B., and Bhattarai, G. (2014). Formulation and study on
storage stability of Sisnu (Urtica plaviflora) soup powder. In: Proceedings of National
Conference on Food Science and Technology (Food Conference-2014). Kathmandu, 13-14
June 2014. Nepal Food Scientists and Technologists Association (org.), pp 201-210.
Tiwari, M.P. (2010). Study on the brewing quality of different Nepalese finger millet
(Eleucine coracana L.). M. Tech (Food) dissertation, Tribhuvan University, Nepal.
Upadhya, A. (2002). Preparation and quality evaluation of Gundruk. B. Tech (Food) dissertation,
Tribhuvan University, Nepal.
Upadhyaya, A. (2005a). Effect of raw materials on the quality of Jand. B. Tech (Food)
dissertation, Tribhuvan University, Nepal.
Upadhya, A (2005b). Effect of malting and mold culture (Rhizopus spp.) on alcoholic
fermentation of finger millet (Elaucine Caracana). M. Tech in Food Technology Dissertation,
Tribhuvan University, Nepal.
Yadav, B.K. (1993). Study on some physicochemical indices of locally produced raksi quality.
B. Tech (Food) dissertation, Tribhuvan University, Nepal.

Appendix: Glossary of local words

Akbare khursani is highly pungent chilli (Capsicum annuum)
Amat is mango leather type of fruit product
Arsa (Arsha) is deep fat fried bread of unleavened type made from the mixture of rice, Ghee and
jaggery It is also known as Khudo Roti and Guliyo Roti
Asthamandal is mixture of eight ingredients - five spices: Black Pepper, Ginger, Coriander,
Pipla (Piper longum), Hing (Ferula asafoetida) and black salt, rice and Mung bean (Vigna
radiate) and it is used as nutraceutical food
Banko is a wild vegetable (Arisamea tortuosum)
Bara or Wo is pan fried seasoned thick slurry of black gram prepared by grinding soaked and
dehulled blackgram
Bael is a wild fruit (Aegle marmelos)

22
Bhakka is steam cooked product made from coarse rice flour and moulded to characteristic
shape
Bhusuwa is ball shaped confection made from roasted rice flour mixed with jaggery. Dried
coconut gratings, aniseed, green cardamom, black pepper, peanuts, cashew nut and raisins are
added.
Chaku is hard confection prepared from jaggery, ghee and nuts
Chowyla is cooked and heavily spiced meat. Cooking is done by boiling, pan broiling and
scorching.
Dahi is fermented milk product quite like yoghurt or curd made by souring of boiled or
pasteurized milk with lactic acid bacterial culture. It is called Dhau in Newar community.
Dhido is highly tacky thick pudding made by cooking maize or millet flour with water under
constant stirring
Dhule achar simply means powdered pickle
Falki Makai is parboiled, cracked and dried corn
Furaula is deep fried snack made from green gram and black gram
Gundpak is a khoa-based sweetmeat. The product contains khoa, sugar, ghee and edible gums
as main ingredients.
Gundruk is fermented food prepared by spontaneous lactic acid fermentation of leaves or
seedlings of Brassica family, such as radish, cauliflower, mustard, etc
Hakuwa is fermented rice. The freshly harvested paddy is covered by a stack of rice-straw and
left for 5-6 days to allow heat development and reactions.
Hyaun thon is distilled alcoholic liquor with characteristic red colour prepared from Hakuwa.
Jand is undistilled mild alcoholic beverage prepared from starchy raw materials, usually millet
(Eleusine coracana L) also rice by using locally prepared starter culture known as Murcha.
Jhuku is a sausage product in which buffalo blood, corn flour, egg, salt and spices are mixed and
filled in cleaned small intestine of buffalo
Kachila is highly seasoned minced meat eaten raw
Kafal is a wild fruit (Myrica esculenta)
Khajuri is fried sweetmeat made from wheat flour, sugar and butter
Khalpi is lactic acid fermented pickle product prepared from mature, ripe cucumber
khoa is semi-solid whole milk concentrate prepared by boiling and evaporation

23
Kinema is soybean-based, non-salted, fermented food with slimy appearance and slightly
alkaline taste
Kwati is a curried sprouted traditional bean soup
Lakhamari is rice-legume (black gram) product either circular or straight in shape and lightly
coated with sugar. Ghui is added to improve texture, handling properties and taste.
Lapsi is Nepali hog plum grown in wild
Mana is yeast starter culture prepared from wheat
Maseura is fermented lentil nugget prepared usually by drying paste made of black gram and
taro (colocasia) stem
Mayal is called wild pear
Mesu or Tama is a non-salted naturally fermented tender bamboo shoot.
Momo is basically meat-filled steam-cooked dumpling
Murcha (Marcha) is locally prepared yeast cake extensively used as special fermenting agent in
the production of alcoholic beverages like Jand and Raksi
Poko is solid type alcoholic product made by alcoholic fermentation
Raksi is distilled liquor from jand
Roti is unleavened flat bread
Sapu mhicha is a meat preparation made by filling bone marrow in thin inner layers of buffalo
tripe
Sargyangma is a coarse ground type of sausage nade from pork liver, blood, fat, Yangben, salt
and spices
Sekuwa is broiled meat cooked by intense dry heat of burning charcoal to tender, juicy and
flavourful dish
Sel roti is doughnut-shaped deep fat fried rice confection
Sinki is fermented vegetable product prepared by spontaneous lactic acid fermentation of radish
taproot
Sisnu is Nepali word for stinging nettle Urtica plaviflora, a perennial plant growing in temperate
and sub-tropical wasteland areas
Sukuti is dried meat
Timur (Zanthoxylum armatum) is Nepalese wild herb

24
Yamari is rice based steam-cooked sweetmeat made by mixing rice flour, Chaku and sesame
seeds and it resembles fig in shape
Yangben is edible species of lichen found in east mountain area of Nepal and the name given by
local Limbu people

25