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Alcoholic drinks from Sikkim, Darjeeling, Nepal
Bhaati jaanr is a sweet-sour, mildly alcoholic paste of glutinous rice from the eastern Himalayas. Cooked rice is cooled, dusted with powdered marcha starter, left to sweeten for a day or two and then fermented in a closed pot. It is stirred into a thick paste and eaten as a staple food.
| Glutinous rice | Cooked about 15 min in an open cooker[giri2018] |
| Powdered marcha (dry starter cake)2–4 % | About 2 % in Giri 2018; 1–2 % in Thapa 2001[khapudang2018][giri2018][thapa2001] |
| Water | Optional; the nigaar liquor is drunk with or without added water[khapudang2018][thapa2001] |
| Starter | marcha, a dry starter cake of moulds, yeasts and lactic bacteria |
Total time across the recorded steps: 9 days – 19 days
What changes: The glutinous rice cooks soft in an open pot
Output: cooked glutinous rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bhaati jaanr is a sweet-sour, mildly alcoholic paste of glutinous rice from the eastern Himalayas. Cooked rice is cooled, dusted with powdered marcha starter, left to sweeten for a day or two and then fermented in a closed pot. It is stirred into a thick paste and eaten as a staple food. Made in 7 steps over 9 days – 19 days. The longest step, keep in a crock to collect nigaar (optional), takes 6–9 days (Khapudang R 2018). Saccharomycopsis fibuligera and Rhizopus and Mucor do most of the fermenting.
| Main step | 6–9 daysReported[khapudang2018] | Keep in a crock to collect nigaar (optional) |
|---|---|---|
| Temperature | 40 °CReported[thapa2001] | Spread on a bamboo mat to cool |
| Acidity | pH 6.3 → 3.21Measured[thapa2001] | Close the pot and ferment |
Rice instead of the finger millet of kodo ko jaanr. The fermented rice is beaten into a paste and eaten, not topped with water and sipped through a straw.
In a laboratory batch made the traditional way, the pH fell from 6.27 to 3.21 within 2 days and was 3.96 on day 10. Moulds from the starter disappeared after day 5, and none were recovered from the final product in 24 samples (Thapa 2001).
Every number is labelled with how it is known. How this atlas is made
Thapa's 2001 thesis says the cereal drinks of the Sikkim Himalayas are brewed at home, mostly by rural women using their own knowledge of fermentation, and that the supernatant liquor of bhaati jaanr (nigaar) is a traditional diet for new mothers in villages, who believe it helps them regain strength. The thesis cites Hooker (1854), O'Malley (1907) and Risley (1928) for the region's alcohol-drinking custom in general, not for bhaati jaanr alone.
