Fermented food products are an integral part of the indigenous population residing in West Bengal, an eastern state of India. This study documented the most popular and economically important fermented food and beverages of the Northern plains of the state- the North Dinajpur and South Dinajpur districts. Chullu and Haria are very popular fermented rice based alcoholic recreational beverage consumed widely by the tribal population and some low income non-tribals as well. Tal Tari is the spontaneously fermented sap of palm tree, also consumed as alcoholic beverage by tribals and low income non-tribals. Khajur Tari is consumed by almost all type of low-middle income people and the jaggery from Khajur Tari called nolen gur, is a highly demanding product among higher income group of people. Milk based fermented product Doi is prepared in various ways and consumed more as a dessert throughout the state. Jilipi is a snacks item, achar is an accompaniment with rice or roti staples and Panta Bhaat is an economical but heavy breakfast during summer for low-income people. Another delicacy called Dalbori is made mainly by the Sher-sha-badia community using pulses. All these products are prepared at house hold level as well as in small to medium scale commercial levels. These fermented products are thus not only a part of the traditions of these ethnic people but also a contributor to their day-to-day earnings. Proper documentation and standardization of these ethnic fermentation technology is of utmost importance for the preservation of this useful traditional knowledge. It will also help in proper commercialization and revenue generation thereby uplifting the rural microeconomy and job opportunities as well as nutritional requirement of this area.