A BRIEF ANALYSIS ON ETHNIC NUTRITIOUS FOODS OF UTTARAKHAND GARHWAL HIMALAYAN REGIONS AND THEIR MEDICINAL IMPORTANCE

Abhisek Ghansela, Virendra Singh, Akash Negi, Saurabh Saklani* and Poonam Rishishwar

The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). Garhwal Himalaya is rich in its cultural diversity since ancient time. Types of food grains and the recipes used in common and in particular during specific occasions is an important aspect of culture of Garhwal Himalayan folk. Though an enormous number of plant species, which are identified as food and medicines by the folk, are naturally available or are grown in this soil, some very specific food items (Ragi, Amranthur, Ogal, Jwar, Maize, Rajma, Gahat, Bhatt, Urd, Suntha, Lobihiya, Moong, Til, Bhang jeera, Jau, Red Rice, etc.), their specific recipes, and medicinal value is discussed in the paper. Recipes prepared during different cultural ceremonies or festivals out of these food items are also discussed. The objective of this study is to provide information about the food nutrients of uttarakhand garhwal and their medicinal importance.