India’s alcohol history goes back to the Harappan civilization in 3,000 B.C. Indian alcohol pints a good picture of Indian culture and traditions as its food and rituals do.
Indian drinks are some of the most potent alcoholic drinks able to put any other fancy alcohol to shame. Even though most of this will be acquired taste, we highly recommend you try them out. Here are some of the best drinks you will find in India.
Apong, Rice Beer Made In Assam
For centuries the people of Adi and Missing tribes have been making a rice beer known as apong. It is mostly used during festivals and will be made at many weddings, annual festivals, and any happy occasion.
The rice beer is made using nearly 30 different types of tree leaves, grass and creepers. The Assam people also use ashes from banana leaves and bamboo in the process, along with rice.
One of the most common Indian drinks is Palm wine or palm toddy. This drink originates from south Indian. It is made by fermenting coconut sap and is usually sold in small shanties after it has been bottled.
The extraction process for the sap is almost art-form. We urge you not to try it; just let the pros do what they do best. Toddy is not the most potent alcohol; it has a sour taste and is versatile.
Finger millets are boiled, dried and left to ferment for a few months, then used to make chhaang. Chhaang is also called the beer of the Himalayas.
The locals ‘the Lepcha community in Sikkim’, use this Indian drink to offer their gods and goddesses.
Like the taste of chhaang, the ale makes it especially tasty in the cold climate.
You prepare lugdi alcohol by cooking cereals and grains. The cereals are then left to ferment for a few months. When the fermentation is done, lugdi is produced and consumed without distillation.
Lugdi is typically made in Himachal Pradesh during summertime, as the climate helps the fermentation process. The drink is mostly consumed during the winter, as it helps in keeping the body warm. Lugdi is also enjoyed during celebratory times like weddings and religious festivals.
Urak And Feni
The Goan jungle juice, as the locals commonly call it, urak, is the first distillation of fermented cashew apple juice. Urak pairs especially well with Limca and a few green chillies. It may sound like a weird combination but believe me; it is worth every sip.
Feni is another Indian drink you will hear echoing in the streets of Goa. It is the second distillation of the fermented cashew apple juice. While both of these are an attained taste, they should not miss from your to-do list while in Goa.
This Indian drink boasts of a royal lineage. Just as the name points out, kesar (saffron) is the main ingredient in this alcoholic drink. There are 20 more ingredients mixed along with it in the rare spirit. Since saffron is costly, only a handful of families in Rajasthan that can produce Kesar Kasturi.
Palm Wine ‘Thaati Kallu’
The palm wine brew and is mostly found in the southern states of India. There is an abundance of palm and coconut trees used to ferment the wine. The drink is typically just the sap harvested from palm tree stems.
At first, it has a sweet taste but then gets sour and, finally, bitter. Local tribes generally drink the Thaati Kallu fresh from the trees right after extracting the sap. They pour the wine on leaves, and down the throat, it goes. Be aware that the Indian drink Thaati Kallu is highly intoxicating.
Indian Drinks hold as much history as the food from this region. It is enjoyed on many occasions be it festivals, weddings or even watching sports with friends. You should defiantly try out some of these unique drinks while in India.