Traditional Food Practices in the Bhotiya Tribe: A Case Study of Niti Valley

By : Priya Rana , Pooja , Anil Pal

Page No: 142-164

Abstract
Indigenous food knowledge is a critical resource for advancing sustainability, especially in ecologically fragile, resource-limited regions such as the Himalayas. This study examines the traditional food practices of the Bhotiya tribe in Niti Valley, highlighting their contributions to resource conservation and sustainable livelihoods. The Bhotiya tribe’s culinary traditions are closely linked to their natural environment, utilising local grains, wild edibles, and medicinal plants, and employing preparation and preservation methods that reduce environmental impact. Employing both qualitative and quantitative methodologies, including field surveys, focused group discussions, and interviews, this research documents 14 agricultural grains, 12 wild edibles, 37 traditional dishes, and 2 beverages, and analyzes how these practices support ecological balance and community resilience. The findings indicate that the Bhotiya tribe’s dependence on indigenous crops aligns with sustainable agricultural practices, while their use of wild herbs and organic techniques promotes biodiversity conservation. The paper contends that integrating indigenous food knowledge into modern sustainability frameworks can address challenges such as food insecurity, climate change, and biodiversity loss. The study concludes that the Bhotiya tribe’s food systems offer important insights for adapting to environmental challenges, underscoring the need to preserve this knowledge for future generations. By documenting these practices, the research contributes to the broader discourse on sustainable food systems and resource management.

Author:
Priya Rana, Assistant Professor, Department of Geography, G.D.C Chaubattakhal, Pauri Garhwal, Uttarakhand.
Pooja, Research Scholar, Department of Geography, D.B.S (P.G) College, Dehradun, Uttarakhand,
Anil Pal, Professor, Department of Geography, D.B.S (P.G) College, Dehradun, Uttarakhand,
 

DOI: https://doi.org/10.32381/ATNAGI.2026.46.01.9