African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Short Communication

Traditionally fermented alcoholic beverages of high altitude Bhotiya tribal community in Kumaun Himalaya, India

Kamal Kishor1*, Lalit M. Tewari1, Ashish Tewari2 and Brij M. Upreti1
1Department of Botany, D.S.B. Campus, Kumaun University, Nainital-263 001, Uttarakhand, India. 2Department of Forestry and Environmental Science, D.S.B. Campus, Kumaun University, Nainital-263 001, Uttarakhand, India.
Email: [email protected]

  •  Accepted: 04 November 2013
  •  Published: 31 December 2013


Bhotiya is a tribal community in the high altitude hills of Uttarakhand state. Bhotiya community is known for its ethnic knowledge globally. The Bhotiya have old age tradition of preparing fermented beverages like Jaan and Kacchi with traditionally prepared starter culture called Balam. These beverages play an important role in the socio-economic and cultural life of Bhotiya tribe of Munsyari region in Johar valley. This paper deals with the detailed account of two important alcoholic beverages prepared and consumed by the Bhotiya tribal community, inhabiting the Munsyari region of Kumaun Himalaya.

Key words: Bhotiya tribe, traditional knowledge, Balam, Jaan, Kacchi, Kumaun Himalaya.