Open AccessGHENGTI- THE FERMENTED PLANT BEVERAGE OF THE TRIBAL FOLK IN CHAKRATA HILLS, WESTERN HIMALAYA, INDIA.
Author(s) -
Vishamber Joshi,
Sunanda Joshi
Publication year - 2020
Publication title -
indian journal of applied research
Language(s) - English
DOI - 10.36106/ijar/5018670
Subject(s) - tribe , geography , plant species , starter , range (aeronautics) , biology , botany , food science , engineering , law , political science , aerospace engineering
The Chakrata region in district Dehradun is a 'scheduled tribe' area(Jaunsar-Bawar) that lies in an altitudinal range of405m-3069m in the Western Himalaya. Theinhabitants of the area are 'Jaunsari' people, majority of them still rely intraditionalagriculture. During winters and any gathering of celebration, jaunsaris usually sit in a circleand enjoy local alcoholic beverage known as'Ghengti' served by the lady of the host family.'Keem is the starter in the form of cakes made up of 16,9,8,2 and 1 roots, whole plants,leaves, bulbiland fruit respectively of the 36 plant species collected by the Jadayi. Fruit pulpresults in local fermented plant beverage Ghengti.