While India is known for its rich culture and diversity, it is also known for some of the strongest alcoholic beverages that dwarf any other fancy alcohol. Thanks to the fermentation, they are also loaded with probiotics and prebiotics. This is an acquired taste, we recommend trying these Indian drinks at least once. Happy hour, anyone?
Toddy
Palm wine or palm toddy is one of the most common local alcoholic drinks and the specialty of South India. Made from fermented coconut juice, you can see little huts selling bottles of it. The way the juice is obtained is almost an art form and I urge you not to try it out but leave it to the professionals. Todd may not be the strongest, but it has a bitter taste and is versatile.
Chheang
While you like fancy rum these winters, Chhaang is ours. Chhang, a common drink in the Himalayas, is made from finger millet that is boiled, dried, and fermented for a few months. Also known as the beer of the Himalayas, Chhaang is used by the Lepcha community in Sikkim as an offering to their gods and goddesses. The beer taste of this local drink makes it especially delicious in cold weather.
Lugdi
This local alcoholic drink made from fermented rice or barley is featured in "Yeh Jawaani Hai Deewani". Found exclusively in the snow-capped Himalayan mountains, Lugdi is perhaps one of the best ways to drink the cold. This drink is a type of raw beer and will overshadow all other alcoholic beverages.
Urak and Feni
If you go to Goa and don't try Urak, it will be a wasted trip. Urak, also known as Goan jungle juice, is the first distillation of fermented cashew juice. Urak is especially delicious with limca and a few green chilies, a strange combination, but it's worth it. Another name you will hear on the streets of Goa is Feni, which is obtained from the second distillation of fermented cashew juice. An acquired taste, they should definitely be on your list of things to try in Goa.
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