Details of fermented products (S. cerevisiae - isolation source) given in Table 1:
- Chhang: Chhang is an indigenous rice beer made in the tribal belt of Lahaul and Spiti. The preparation of Chhang involves solid-state fermentation as no additional water is added to the ingredients i.e. cooked rice and ‘Phab’ (the traditional inoculum). Chhang is also prepared from barley; however, it takes longer time (one week) to ferment. The traditional vessel, made of metal or stone used to store Chhang, is called ‘Uthi’ in Lahaul. Chhang is a very popular fermented beverage which is served during Phagli (traditional new-year of Lahulis) and marriage ceremonies to guests. Chhang is called Jhol in Kullu. Distilled form is known as Sra in Lahaul valley. This beverage has a religious significance, as it is sprinkled on guests as shagun (tribal custom). Chhang serves as a tonic in winters as it contains vitamins, amino acids and sugars besides alcohol, and is considered to provide protection against cold.
- Lugari: Lugari, an alcoholic beverage, is also made up of rice using phab as traditional inoculum, in the Lahaul and Spiti area of Himachal Pradesh. It is also known as Chakti in Kullu and is consumed as undistilled fermented product only. It is generally prepared in summers probably due to availability of congenial temperature for the fermentation. However, chhang is more preferred over Lugari due to its better taste, flavor and shelf life.
- Dhaeli: It is the main traditional inoculum applied for the preparation of various traditional alcoholic beverages. It is available in the form of dried white cakes weighing around 13-14g, in the Kullu district of Himachal Pradesh. Application of similar type of traditional inocula, phab/murcha etc. has also been recorded in different regions of cereal based beverages.
- Aara: It is a traditional alcoholic beverage made from barley in Lahaul and Spiti and the inoculum used is phab or dhaeli. It is consumed in both distilled and undistilled form. Distilled product is directly consumed or stored for a longer period. It is regularly prepared and consumed but is production is less in winter season due to low temperature and longer time for its fermentation as compared to summer.
- Chiang: Chiang, an alcoholic beverage, is prepared from wheat using phab or dhaeli as traditional inocula. It is one of the main alcoholic beverages of Lahaulis and is consumed during special occasions like marriages and ceremonies. Its consumption is higher in males and moderate in females especially in old ladies.
- Chilra: It is a fermented food, also known as Lwar in Lahaul, is more or less like ‘Dosa’ but differs from it in terms of ingredients and shape. Major ingredients of Chilra are wheat/barley and buckwheat flour. Inoculum used for its preparation is called ‘Treh’ (previously fermented and left over wheat flour slurry). The traditional bucket shaped wooden vessel used for fermentation is called ‘Lwarenza’. Chilra is served with coriander chutney, potato and mutton soup in Lahaul valley where it forms a popular staple food of the people. It is also prepared during marriage ceremonies and local festivals.
- Bhaturu: Bhaturu, also known as Sumkeshi roti in Lahaul, is an ‘indigenous bread’ or roties which constitute a staple diet of the Himachalis living in rural areas of Kullu, Mandi, Kangra, Chamba and Shimla districts. Rural migrants in urban areas also prepare Bhaturu. The starting material is wheat flour or sometimes barley flour. Inoculum used is called ‘Malera’. Normal fermentation time is 2-3 hours in summer and 4-5 hours in winter. In order to reduce the fermentation time, people knead flour with more inoculum and warm water. After completion of the fermentation, one can see the rise of dough. Bhaturu serves as a staple diet for rural people who even take it during meals along with vegetables or curries.
- Babru: It is a flat spongy pan cake prepared from rice flour without the inoculation of any traditional or commercially available inoculum. It is served as a breakfast or snack food and is mainly prepared and consumed during summer due to the availability of raw material.
- Khameer: It is a traditional inoculum also known as ‘malera’ used for the preparation of cereal based fermented products. It is a natural source of inoculum, prepared by the principle of inoculum enrichment in wheat flour dough. It is generally prepared on the basis of requirement at home level and cannot be stored for longer duration.
- Faasur: It is a rice based alcoholic beverage, fermented by using phab as an inoculum. After the completion of fermentation, the beverage is filtered and the filtrate obtained is termed as faasur. It is mainly used during summer season, especially in Lahaul and Spiti region.
- Chuli: Dried wild apricots, locally called Chuli, are used for making the alcoholic beverage. It is a traditional fermented beverage, indigenous to the tribal district of Kinnaur. It forms an integral part of the social life of Kinnauris, as it is served to the guests during local festivals, fairs and marriage ceremonies.