Ethnobotanical perspectives of Bakhar: an indigenous starter culture used to prepare traditionally fermented rice beverage in rural West Bengal, India

Table 1 Rice-based fermented beverages of India

Location	Tribe	Starter culture	Beverage	References
Assam	Bodo, Ahom, Karbi, Mising, Deori, Bodo, Rabha, Dimasa, Ahom, Karbi,	Humao, Amao, Ankur, Apop, Thap, Vekur pitha,	Judima, Jou, Jou bishi, Apong, Hor-arak, Xaj pani, Sujen	[6, 11, 17,18,19,20]
Arunachal Pradesh	Noctre, Adi-galo	Bichhi, Apop, Ipoh	Jumin, Apong, Opo	[1, 18, 22]
Odisha	Oraon, Munda	Bakhar, Ranu	Handia	[3, 23]
West Bengal	Santal, Oraon, Munda	Bakhar, Ranu dabai	Haria, Jhara	[7, 24, 25]
Himachal Pradesh	Pangwala, Gaddi	Dhehli	Sura	[26]
Uttarakhand	Bhotiya	Balma	Jaan, Chhang	[21, 27]
Meghalaya	Garo, Bodo, Hajong, Pnar	Wanti, Thiat	Bitchi/Chubitchi, Kiad	[4, 28, 29]
Sikkim	Lepcha, Bhutia	Marcha	Chhang, Jnnar	[13, 30]
Nagaland	Angami, Dimasa	Tokai	Zutho	[18, 31]
Tripura	Kalai, Debbarma, Molsom	Hamei, Chuwak	Atingba, Yu, Beleb	[32, 33]
Manipur	Meitei, Loi	Hamei	Yu	[34]
Jharkhand	Ho	Ranu	Handia	[35]
Chhattisgarh	Gond, Kanwar, Pando, Majhwar	Ranu goti	Handia	[36]
Mizoram	Mizo	Dawdim	Zuphang, Zupui	[37]

ISSN: 2352-619X