Time To Reinvent India’s Desi Spirits

The connoisseur of drinks in India proudly keep variety of drinks from all parts of world including French and Italian Wines, Mexican Tequila, Scotish whiskies, American Bourbon , Cuban White Rum, Jamaican Dark Rum, Russian Vodka, French/Italian/British Liquors, German, Belgian Beers. But sadly they never explore the desi spirits from different regions, surprisingly these spirits are brewed and distilled from time immemorial, few of them contain curing and healing properties. But reasons are many, traditionally reach of each local brew or spirit is confined to its own region. The problem is that by law the country liquor is not allowed to be sold outside the state in which it is produced. On the contrary,  in many Pacific and Asian Regions the local brew has nation-wide presence- in China Baijiu is said to be world’s most consumed alcoholic drink, Japan has its own popular rice wine Sake. Now some entrepreneurs as well as The Tribal Cooperative Marketing Federation of India (Trifed) seriously plan to market the local jewels pan India. But before that the Government should procure Geographical Indication Tag for these drinks as the Goa Government has done for Fenny

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This process will help to create benchmarks in production which will ultimately help to instil faith of consumers in the product. It will also help local farmers and entrepreneurs to earn additional income.

We give you a slice of what kind of regional spirits are available in India. The list is not exhaustive,  our readers may add spirits from their respective  regions and help in bringing them at national pedestal.      

Fenny, Goa

A favorite local drink in Goa, Fenny is available in two flavors- “Coconut Fenny” and “Cashew Fenny”. It is an exhilarating drink made from either juice of cashew fruit or coconut. It is famous all across the globe for its refreshing taste and distinct smell. It can be relished neat or you can mix it with lemon juice or cola.

Apong , Arunanchal

Apong is a rice beer made prepared by fermenting rice and is traditionally prepared by the Mising (or Mishing) tribe of Assam. The Adi tribals of Arunanchal of prepare it in their household too.
The Mishing Apong comes in two varieties – Nogin Apong and Poro: Apong. The Nogin Apong is whitish in colour, while the Poro: Apong has a darker, greenish colour. The method of preparation of the two is different, and so are the colours and flavours. The Nogin Apong’s fragrance is outstanding and that’s enough for you to keep sipping it. It turns out to be quite potent and the fun lies in the fact that the fermentation is not controlled and therefore, there is no fixed amount of alcohol content in the bottle, which means every bottle could surprise you in its own distinct way. It’s protected as a product of Mising tribe’s traditional knowledge and only they can control its production and distribution.

 Kesar Kasturi, Rajasthan

This royal liquor from Rajasthan is much like whisky and contains a blend of as many as 21 secret spices—kasturi being one of them. This is only consumed during extremely special occasions, and it is had in small amounts so you don’t get inebriated too quickly. Harsh on the throat initially but extremely soothing after a few sips, especially when it’s 9 degrees outside. Try it with Thumbs Up if you must.

 Kinnauri Ghanti, Kinnaur, Himachal

Kinnauri Ghanta or Chulli is made with a smooth blend of apples and apricots. It has the texture of cognac and has many healing properties. It is transparent like vodka and smells like apple juice. The locals prefer to mix it with water. Depending on your taste, you can try it with a fizzy drink.

 Kodo ko Jaanr, Sikkim

This is a hot beer from Sikkim, made from fermenting the dried seed of the finger millet. ‘Jaanr’ is the common name given to alcoholic drinks in Nepali. Kodo Ko Jaanr is prepared by adding boiling hot water to the tumbler containing it and then served.

 Lugdi, Manali, Himachal

Lugdi is crude yet refreshing but works extremely well after a long day of walking in Manali. This rice beer is made from fermented rice or barley and is found in the plains and the Himalayan parts of Manali. Closer to the mountains, you’re more like to find versions of Chhang, and when you distill the liquid, you get Arak.

Mahua : Maharashtra/ Madhya Pradesh/ Chattisgarh

 Mahua flowers are fermented to produce the alcoholic drink Mahua (or Mahuwa), a country liquor in India. Mahua is an essential drink for the tribal men and women during celebrations. The main ingredients used for making it are sugarcane molasses and dried mahua flowers. The liquid produced is mostly colourless, and isn’t very strong.

Raksi, Sikkim

Raksi is a traditional distilled alcohol made in Sikkim, and parts of Nepal and Tibet. It is usually made of millet or rice—the different grains produce different flavours. It is quite strong and tastes somewhat like the Japanese sake, and is clear like Vodka.
The drink is so strong that it is known to send a burning sensation down your throat that turns into a smooth, velvety sensation. Locals drink this to celebrate festivals and other joyous occasions.

Kyat, Meghalaya

Rendering verve to any celebration, Kyat is one such drink of Meghalaya without which no occasion is complete. Every bar of this place serves this refreshing and tasty drink which is made from fermented rice. Tourists flocking to this place also like to taste this drink called “Kyat”.

Chaang, Sikkim

To really enjoy some true sikkimise beverage, go for Chhang which is served in wooden mugs during the winter time. It is a truly outstanding beer, made to complement the food, tradition and heritage of Sikkim.

Thaara, Harayana, UP, Bihar

It is a brewed alcoholic drink made from sugarcane and is often consumed by poor people in many parts of India like Kanpur, Bihar, Uttar Pradesh and Nasik.

Toddy/Tadi/Neera

Palm wine is known as toddy (Kerala), tadi (West Bengal), neera/pada neera (Tamil Nadu), and kallu (Andhra Pradesh) in various parts of India. The toddy tappers go about tapping the liquid from palm trees between 7-10 a.m. and go about selling it during the rest of the day. The flavour varies from region to region, depending on the collection and fermentation process.

 Xaj, Assam

Like the many rice beers of the Northeast, the Ahoms ferment rice with herbs to make this brew. The drink is only served in copper containers, and it is rumoured that they dip their newborn children in the beer right after they’re born, for good luck. 

Zawlaidi, Mizoram

If you’re not a huge fan of grain alcohol, you should get their local wine called Zawlaidi. Made from the locally produced grapes in Mizoram, and contains about 11-14% alcohol. It is cheaper than the other alcoholic beverages that the state produces, too.

Zutho, Nagaland

Nagaland produces three main types of rice beer namely Dzutse, Ruhi and Zutho — Zutho being the most popular of the three. The taste is somewhat sour and the beer itself has a fruity aroma. The drink is fermented in different ways by the different tribes in Nagaland, but the taste, however different it may be, never fails to amaze.

Handia, West Bengal

Native to West Bengal, Handia is a famous drink amongst the tribals of this state. It is prepared by fragmenting rice with a mixture of around 25 herbs. This drink has also become a source of income for jobless folks of the region. Give it a shot to beat the heat!!

Chauk, Tripura

Consumed on main events of any Tripura rite as a ritual, Chauk is a beer made from rice and relished by both the locals and the tourists who throng the state from all over the world. You can relish it the same way you relish traditional Indian liquors.

Sonti, Jharkhand

An alcoholic drink, made from rice, Sonti is called Nihonshu in Japanese and rice wine in English. It is a great drink that can act as a counter against thirst and high temperature. It is found in many parts of Orissa and Karnataka.

Mandia Pej, Odisha

Here is a rustic recipe from the tribal villages of Koraput district.

The tribals, well rooted to the soil, keep themselves cool with a special diet, known as "mandia pej", a soup made of ragi powder and stale water of boiled rice.

Preparation of the drink is very simple. After powdering ragi, it is mixed with stale water of boiled rice and kept in a covered container for a couple of days. Once

this soup gets sour, it is ready for consumption. It not only helps cool the body, but also proves refreshing after a hard day's work.