Traditional cereal-based dishes of the Newari community of Nepal and their preparation process

Abstract

Around the world, cereal grains provide a significant source of dietary nutrients. Since prehistoric times, cereal-based food products have formed the foundation of the human diet. Fermented foods made from cereals account for a significant portion of the calorie intake in developing nations. Worldwide dietary recommendations are urging the consumption of whole grains due to mounting evidence that these grains and food products made from them can improve health in ways other than just giving energy and minerals. The creation of novel food items with qualities that improve health will be aided by the understanding gained from the functional qualities of the many chemical components found in whole grains.
 Therefore, the main aim of this study is to illuminate the varied application of cereals like rice, maize, wheat, and barley in preparing a wide range of delightful dishes like (Aila, Dhindo, Yomari, Selroti, Chatamari, Khurma, Chiura, and Lakhamari) which holds immense significance in shaping the cultural identity of the Newari community. In this study, the nutritional advantages of cereals highlight their crucial role in maintaining the health and well-being of the Newar community. Cereals are abundant in essential vitamins, fibers, minerals, and carbohydrates as a fundamental component of a well-balanced diet that promotes overall well-being