Rice cakes of North-East region of India: A systematic review

Abstract

Documentation is the chief approach for conserving indigenous traditional knowledge. Traditional foods form an integral part of the diets of indigenous people all over the world. The indigenous techniques for rice-based foods in the North-eastern region of India have not been documented systematically. The North-eastern region is made up of eight states: Meghalaya, Assam, Tripura, Mizoram, Nagaland, Arunachal Pradesh, Sikkim and Manipur, each with its own food habits and social distinctiveness. Rice cakes are well-known in the North-east region and are mainly consumed during tea time, ceremonies, festivals, and other occasions. This study was performed through direct interview and observation, which signifies the distinct features in the preparation of rice cakes and the limitation of knowledge merely to domestic level. It also describes the techniques of rice cake production, which have few similarities among different states. This study recommends the need to upgrade, preserve, and document indigenous knowledge to promote rice cakes for better marketing and, more importantly, to attempt to conserve these products through general awareness. In addition, several health benefits of rice cake products have been discussed.