Traditional fermented food and beverages of Darjeeling and Sikkim--a review

The various ethnic groups of the Darjeeling district of West Bengal and Sikkim consume a variety of fermented foods including kinema (based on soya beans), gundruk (Brassica campestris leaves), sinki (radish, Raphanus sativus ), mesu (bamboo shoots), churpi (milk), shel roti (rice preparation) and j...

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Veröffentlicht in:	Journal of the science of food and agriculture 1988-01, Vol.44 (4), p.375-385
Hauptverfasser:	Tamang, J P, Sarkar, P K, Hesseltine, C W
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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