1. Rice wine :
Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing process used in beer and whiskey production but differs in the source of the enzymes that convert starch to sugars. In rice and other cereal wines, microbes are the source of the enzymes whereas beer, ale and whiskey production utilizes the enzymes naturally occurring in sprouted cereal grains. Strictly speaking wine is the product of fermenting grape juice. Alcoholic beverages produced by fermenting the starch found in cereal grains like rice, are thus not technically wine as such. As they utilize grains, socalled starch or cereal wines such as Japanese Sake or Chinese Huangjiu could be considered more akin to beer than wine, yet the finished alcoholic beverage is so disparate from beer that this description is very misleading. The organoleptic qualities of a fermented cereal beverage such as rice wine are much more like grape wine and this is often the context used for its description. Rice wine typically has a higher alcohol content, 18%
2. Poora Mach :
This dish is prepared from sole fish. It is cooked on an open charcoal with wrapped in banana leaf. Some major spices are added to this dish like garlic,coriander,lime juice,etc
3. Thecha :
Thecha is vegetarian Maharashtrian food preparation. It is prepared crushing together green or red chilies, salt and garlic, oil/ghee and cloves may be added. It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the varhadi thecha. It has been described by Sanjeev Kapoor as a popular relish.
4. Momo :
The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name.
5. Laddu :
Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.
6. Buttermilk :
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Scandinavia, Finland, Netherlands, Germany, Poland, Slovakia and Czech Republic. This fermented dairy product known as cultured buttermilk is produced from cows milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria
7. Koat Pitha :
Take six pieces of ripe mashed bananas and mix it with jaggery. Fold rice flour slowly into the mixture of banana jaggery. Next heat the oil and then spoon the batter in the hot oil keeping it on a medium heat. When the pithas have turn golden brown drain them on brown paper. This sweet dish is ready to serve.