Exotic India's Intoxicating Concoctions!
- S. Priyanka
- Jan 22, 2020
- 3 min read
You may have travelled the world and had the smoothest of champagnes, choicest of wines, best of beers and other alcohol infused drinks; however your journey of consuming intoxicating beverages remains incomplete if you miss out on exotic brews from India.
As you are aware, alcoholic beverages are not only meant to be glamorous, refreshing and reviving—they are also meant to be fun! These days, the young and old alike are always on the lookout for an Indian twist when they travel across the country. There are seasonal inebriating drinks that many a people continue to explore closer to home, infused with spiced herbs, nuts and starchy ingredients.
Here is a list of 10 exotic local drinks that one must try:
Handia
An aromatic drink with the tongue slurping flavour, this local drink works its magic during summer as it is known to regulate the temperature of the body and cool it down. It is nothing but a beer made of fermented rice and a combination of more than 20 herbs that is served cold.
Region: Bihar, Jharkhand, Orissa, Madhya Pradesh and Chhattisgarh.
Apo
A favourite amongst the North East, this is another drink made of fermented rice. Consuming one glass of this is said to revitalise and re-energise your body! This beer can be consumed throughout the year – having it cold or at room temperature is a personal choice.
Region: Assam and Arunachal Pradesh
Feni
With a distinct taste and an even more striking smell, this country liquor is favoured by many. The aroma of the brew is indicative of this well-crafted beverage. An alcoholic drink made from either cashew-nut or coconut, it is a must have when you visit the it-holiday destination of India.
Region: Goa
Zutho
Known for its fruity odour, this beverage is prepared by fermenting a starch-rich ingredient like rice. Consumed by various tribes of Nagaland, it can be identified with its porridge-like texture, fruity fragrance and sour taste. A form of local beer, this brew is synonymous of a ‘welcome’ drink.
Region: Nagaland
Kallu
Though illegal, this drink used to be favoured by many Zamindars and Nizams in the South of India. This beverage was made by fermenting the sap of palm trees. With a unique sugary taste, a couple of shots were enough to intoxicate the person consuming it.
Region: Tamil Nadu and Andhra Pradesh
Coconut Toddy
Another used-to-be popular beverage amongst the South Indians is Toddy. An easy concoction to make, it is not produced anymore due to legal ramifications. It is made by overnight fermentation of the sap of the coconut tree and has an over-powering aroma that is distinct of this brew.
Region: Kerala
Chhaang
A brew made to shake-off the cold and spread warmth all over the body, Chhaang is a beer that is served hot. It is made by fermenting millet for a few weeks and then consumed. Native of the cold region, it can be consumed anytime of the day.
Region: Himalayas
Bhaang
A conventional Indian drink that is consumed at large during the festive season of holi, it is prepared from cannabis leaves, milk, ghee, sugar and other spices. Traditionally, it should be consumed at room temperature in a matka or a glass made of terracotta.
Region: Maharashtra and Rajasthan
Zawlaidi
A local concoction indigenous to the state of Mizoram, it is made from a premium variety of Lubrusca grape wine. The grapes are crushed and fermented for months and served in a brass utensil. This brew can be consumed throughout the year – having it cold or at room temperature is a personal choice.
Region: Mizoram
Xaj
To uphold the conventional cooking norms of the hill, the Assamese prefer the process of drying and fermentation to preserve their food. Xaj is a special type of rice beer – the rice is cooked, dried and then fermented. As it is considered to be a ‘welcome’ drink, it is served in a brass utensil.
Region: Assam
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