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Dining Toddy, Chaang, Zutho, Feni ... Explore India's Diverse Landscapes Through Regional Alcohol
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Toddy, Chaang, Zutho, Feni ... Explore India's Diverse Landscapes Through Regional Alcohol

From Judima in Assam to Mahua in MP, embark on a journey to explore the indigenous brewing methods behind India's diverse regional alcohols.

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By: Priyaja Bakshi Published: Mar 12, 2024 04:00 PM IST

Toddy, Chaang, Zutho, Feni ... Explore India's Diverse Landscapes Through Regional Alcohol
Image credit: Talukdar David/Shutterstock

India is globally renowned for its distinct flavours and spices, whether in terms of food or drinks. Alcohol in India boasts a diverse and rich history, with several indigenous communities and small regions distilling their own spirits. These regional alcohols often play an integral role in local traditions and culture, yet many remain underrated and are worth tasting while travelling in India.

Refreshing regional alcohols in India to try on your travels

Feni in Goa

Alcohol in India
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One of the most famous local alcohols in India, Feni is a translucent spirit made from cashews. Contrary to popular belief, Feni is distilled from cashew fruit rather than cashew nuts. Synonymous with Goa, this triple-distilled spirit has up to 45 percent alcohol by volume (ABV). Explore local Feni distilleries or savour a Feni cocktail at the bars in Goa.

Toddy in Kerala, Andhra Pradesh and Telangana

Toddy
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Derived from the sap of coconut palm trees, Toddy, or Palm wine, is a beloved alcoholic beverage in South India. With up to 4-5 percent ABV, this white beverage holds deep roots in local communities of Kerala, Andhra Pradesh and Telangana. The tradition of Toddy tapping, where tappers climb tall coconut palm trees to extract sap fermented into Toddy, has been preserved for generations. Experience this delicacy at local toddy shops, paired with delicious snacks.

Zutho in Nagaland

Zutho
Image credit:@WanderNagaland/X (Twitter)

Zutho, a fermented rice beer, is the traditional beverage of Nagaland, playing a big role in the culture and festivities. Known by various names like Zu, Thutshe, and Khe, Zutho is brewed from Kemenya, a local sticky rice variety. Experience this milky alcoholic beverage during local celebrations and rituals, including weddings and naming ceremonies.

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Mahua in Madhya Pradesh, Odisha and Chattisgarh

alcohol in India
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Once banned under British rule, Mahua is now celebrated as a heritage drink in India. Derived from its namesake flower, Mahua is distilled by tribal communities of Central India, including Santhals and Gonds. With up to 38 percent ABV, this potent, colourless spirit has reclaimed its place in Indian traditions. Visit local distilleries in Madhya Pradesh, Odisha, and Chattisgarh to witness the making of Mahua or purchase a bottle of one of the popular brands to experience its unique flavour.

Chuwarak in Tripura

Chuwarak
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Chuwarak, celebrated as the indigenous alcohol of Tripura, is a distilled spirit often hailed as the native champagne or scotch, boasting an ABV of up to 8 percent. Diverse flavours derived from rice, jackfruit, and pineapple, along with local ingredients like tokhiseleng and thakotor leaves, Chuwarak holds great cultural significance within the local communities of Tripura and is an integral part of religious festivities.

Judima in Assam

Alcohol in India
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As the first regional alcohol from Northeast India to be awarded the GI tag, Judima is an Assamese rice wine revered by the Dimasa tribe. Essential to local culture and traditions, Judima is a clear, yellowish beverage made from fermented sticky rice and a wild herb called thembra, adding a unique flavour to this beloved drink.

Kiad Um in Meghalaya

Alcohol in India
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Meghalaya boasts its own regional alcohol that will intrigue beer connoisseurs — Kiad Um. This Northeastern spirit is prepared with sticky rice and indigenous herbs, giving it a distinct sour flavour celebrated by the Pnar tribe. Integral to the local diet, Kiad Um plays an indispensable role in traditions and is valued for its nutritional benefits.

Handia in Bihar and Odisha

Alcohol in India
Image credit: Swetapadma07, CC BY-SA 3.0 , via Wikimedia Commons

The traditional beverage of the tribal communities of Odisha and Bihar, Handia is a milky white rice-based spirit. Celebrated by the Munda and Santhals, Handia holds immense cultural, social and economic value among the indigenous community. This rice beer, initiated by an indigenous cake comprising 21 herbs, is offered to gods and relished during religious celebrations.

Apong in Assam and Arunachal Pradesh

Apong
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Apong, the traditional beverage of the Mishing tribe of Assam, comes in two varieties: poro apong and noggin apong. While both are rice spirits, they differ in flavour, preparation and appearance. Noggin Apong, with its milky colour, is prepared with rice and a local starter cake E’pob, while Poro Apong incorporates ashes of paddy husk and straw along with E’pob and rice. It is the beloved alcohol of Assam and Arunachal Pradesh and is integral to festivals like Bihu, Nyokum and Dree.

Lugdi in Himachal Pradesh

Lugdi
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This local rice beer from Himachal Pradesh gained widespread fame after its appearance in the 2013 blockbuster Yeh Jawaani Hai Deewani, set in Manali. Lugdi is considered a summer delicacy, with fermentation crucially dependent on warm weather. However, locals often save it for winter, enjoying it to keep the cold at bay. The fermentation process involves phab, a local starter cake.

Chhaang in Ladakh and Sikkim

Chhaang
Image credit:@z_sq/X (Shutterstock)

Chhaang, known as the “Himalayan Beer”, is a barley-based alcoholic beverage fermented with kholak. Integral to the customs and traditions in Ladakh, it features prominently in celebrations like childbirth and weddings and is even offered to deities. Served with a tiny chunk of butter, Chhaang is enjoyed not only in Ladakh but also in Sikkim and Nepal. With an alcohol content of 5-7 percent, Chhaang is sometimes prepared with rice instead of barley.

Yu in Manipur

Sekmai Yu
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Yu or Sekmai yu, is the traditional alcoholic beverage of Manipur, distilled from fermented rice. Valued for its medicinal properties, it is made from bark powder and powdered raw rice, leading to its smooth taste.

Angoori, Ghanti and Chulli in Himachal Pradesh

Alcohol in India
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Himachal Pradesh boasts fertile fruit farms, which produce a variety of delicious fruits. This abundance supports the state’s tradition of crafting fruit-based alcoholic beverages, specifically fruit wines like Angoori, Ghanti, and Chulli. The Kinnaur region is particularly famous for its diverse flavours derived from fermented grapes, apples, and apricots.

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Related: Love Booze? Check Out How It’s Made At These Alcohol Tours In India

Frequently Asked Questions (FAQs)

– What are some famous alcoholic beverages from Goa?
One of the most popular alcoholic beverages in Goa is Feni.

– What traditional alcoholic drink is popular in Kerala?
Toddy is the traditional alcoholic drink popular in Kerala

– What is the traditional rice beer of Assam?
Poro apong and Noggin apong are the traditional rice beers in Assam.

– Which alcoholic beverage is associated with Madhya Pradesh and Chhattisgarh?
Mahua is associated with Madhya Pradesh and Chattisgarh.

– What types of alcoholic drinks are found in the Himalayan regions?
Chhaang, Lugdi, Kiad Um, Chuwarak, Zutho, Apong, Kiad Um, Yu and Zutho are the indigenous alcoholic beverages one can find along the Himalayan regions.

– What are some famous fruit wines from Himachal Pradesh?
Angoori, Ghanti and Chulli are the famous fruit wines from Himachal Pradesh.

Written By

Priyaja Bakshi

Priyaja Bakshi

Priyaja took her love for reading to the next level by majoring in English and minoring in Journalism at Lady Shri Ram College For Women (DU). She is extremely curious about the world and wishes to visit all the countries once in her life. She identifies as a foodie and loves to spend her free time exploring different cuisine and curating new dishes. ..Read More

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