Regional Indian Liquors you Must Try if you Love Desi Daaru

Indigenous Liquor or what we refer to as 'Desi Daru' holds a niche audience for it. Some prefer it as a ritual while travelling to a particular place and some wish to have a collection of them in their bar. To bring the flavours of regions to your bar or let's just say your glass, we have curated a list of indigenous alcohols across the nation. Try them out or just read about them because they adopt some unique techniques and hold distinct flavours. 

Chhaang - Sikkim, Ladakh, Assam 

Chhaang is a barley-based alcoholic beverage from the northeastern part of India, particularly believed to be from Sikkim. The preparation of this drink is really unique where semi-fermented millet seeds are packed into a bamboo barrel known as a dhungro. Then, boiling water is gently poured over these seeds, allowing the infusion of flavours to take place. Although to be debated for its origin in Ladakh, Sikkim, Nepal and Tibet, this drink is highly famous among the Lepcha tribe. 

Zutho - Nagaland

Zutho is a traditional fermented rice beer from the Indian state of Nagaland. The rice is soaked in water, then germinated, and the starch is broken down into sugars by enzymes. The sugars are then fermented by yeast. This drink is mostly consumed by the Naga tribe along with the locals and tourists visiting the state. It is also an essential part of traditional Naga food. 

Lugdi - Himachal Pradesh 

If you have seen Yeh Jawaani Hai Deewani, you might know about the traditional alcohol Ranbir Kapoor is sipping in the movie. Often referred to as Manali's local beer, the drink is made by soaking rice grains for a few hours and then fermenting them in a warm room. This drink can be found in every major tourist street in Himachal. 

Mahua - Madhya Pradesh, Chhattisgarh, Jharkhand, Odisha, Bihar

Mahua is a potent, sweet, and floral-scented liquor made from the flowers of the Mahua tree. It is one of India's oldest indigenous drinks and a part of the cultural heritage of tribal communities. A lot of spirits like wine and tequila are made from the base drink. The traditional recipe from the Oraon tribe of central Indian states involves boiling mahua flower petals, jaggery, and water in a large pot for eight days. The mixture is then turned into vapour through a tube and collected in a container.

Tharra - Bihar, Uttar Pradesh, Punjab, Haryana

Tharra is a type of locally brewed alcoholic drink in the Indian subcontinent, mainly in northern India. It is a desi daru, or country liquor, made from fermented sugarcane or wheat husk. Tharra is often made illegally without any registration or government permission, so be careful of the same.

Feni - Goa 

Feni is a traditional alcoholic liquor from Goa, made from fermented fruits and seeds. It can be made with two different types of ingredients- coconut and cashew apples, giving them the names coconut feni and cashew feni. The preparation of feni requires a complex distillation process. 

Toddy - Kerala

Toddy is a mildly alcoholic beverage made from the fermented sap of coconut, palmyra, date, or other palm trees in Kerala. If you visit Kerala, you will find Toddy Shanties, commonly known as Toddy Shops, a local wine shop of sorts serving alcoholic and non-alcoholic versions of this drink.

Apong - Arunachal Pradesh, Assam

Apong, also known as poka, is a traditional alcoholic drink made from fermented rice that is popular among the Tani tribes of Arunachal Pradesh and Assam. It is made by fermenting cooked rice with a locally-made starter cake called E'pob, which is made from rice flour and plant ingredients. The Mishing community of Assam also adds the burnt husk of banana plants to the mixture. 

Chuwarak & Chuak - Tripura 

Chuwarak is a famous Tripuri drink that is frequently described as the state's equivalent of champagne and scotch. A variety of ingredients, including jackfruit, pineapple and Mami rice are used to make this alcoholic beverage. Chuak is another drink of Tripura that is often misregarded as Chuwarak but is an indigenous rice beer, traditionally prepared through rice fermentation. This drink is often served during special occasions and festivities. 

Kiad um - Meghalaya

Kiad um, also known as rice beer, is a traditional beverage in Meghalaya. It is prepared by the Pnar people, also known as the Jaintia or Synteng, living in the hill districts of Meghalaya. The native variety of rice kho-so is washed, cleaned and cooked. It is then spread over banana leaves and left to cool. The mixture is then put inside a cone-shaped basket, sealed tightly and left to ferment for 2 to 3 days. The mixture known as sadhier is boiled in a special apparatus called shet–kiad and distilled to make Kiad. 

Handia - North and Northeast 

Handia is a traditional fermented rice beer of the Santal community. It is made by fermenting cooked rice with a homemade fermenting agent called bakhar, ranu, dowayee, or mulika. The fermenting agent is made by grinding and sun-drying a mixture of herbs and polished rice into pebble-like pieces. The cooked rice is then stored in an earthen pot and fermented with the bakhar. It is popular in many states like Assam, Bihar, Chhattisgarh, Jharkhand, Madhya Pradesh, Odisha and West Bengal.

Yu - Manipur 

Yu is a locally-made fermented rice alcohol from Manipur. This alcohol has been made by the Meitei communities of Manipur for generations. It is prepared by distilling the fermented local rice along with another important component 'Hamei,' that imparts a distinctive character to Yu.

Please indulge in alcohol consumption only if you are above the legal drinking age. Drink responsibly and don't drink and drive.