Mattha

In today's world, Mattha has become a topic of great relevance and interest to a wide variety of people. Whether in the academic, professional or personal field, Mattha awakens the curiosity and attention of many people globally. Throughout history, Mattha has been the object of study, debate and reflection, and continues to be a topical and relevant topic in today's society. In this article, we will explore in detail and comprehensively the impact and importance of Mattha, as well as its implications in various areas of daily life.

Mattha
Alternative namesMohi (in Nepal)
Place of originIndia, Bangladesh
Region or stateIndia, Bangladesh, Nepal
Main ingredientsButtermilk or dahi (yogurt)

Mattha (Bhojpuri: 𑂧𑂰𑂘𑂰, romanized: Māthā, Bengali: মাঠা, romanized: Māṭhā, Hindi: मट्ठा, romanized: Maṭṭhā) is a beverage that originates from the Indian subcontinent. It is made from dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal and Bangladesh[1] Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar.[2][3]

Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called chhanch or ghol, but spicier and is known as Mohi in Nepal.

Similar drinks

Lassi

Lassi is a popular summer yogurt drink from India, Bangladesh and Pakistan.

Borhani

Borhani is a sweet and spicy drink from Bangladesh usually consumed during weddings and parties or celebrations such as Rojarīd and Korban. It is popular during the hot months.

Chass

Chass is a popular Indian drink.

Ghol

Ghol is a Bengali drink similar to mattha. It is usually consumed during Romjan in Bangladesh.

See also

References

  1. ^ Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.
  2. ^ Yildiz, Fatih (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press. p. 11. ISBN 9781420082081.
  3. ^ Pereira, Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian (2004). Classic cooking of Punjab. New Delhi: Allied Publishers. ISBN 978-8177645668.{{cite book}}: CS1 maint: multiple names: authors list (link)
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